It might be a little early for pumpkin recipes. A little. Just a little.
Unlike last year however, this year the weather’s playacting at autumn so I don’t feel quite as strange trying to take photos of pumpkin muffins in 95 degree weather.
One of the downsides of cooking with pumpkin is that when you use canned pumpkin, many recipes only require half of the can or so. Here’s two recipes that will use a can of pumpkin between them, or make a double batch of either to use up the can.
Gingerbread Pumpkin Muffins
1 3/4 cups flour-I used unbleached white
1 tea baking soda
1/2 tea salt
1 tea ginger
1/2 tea cinnamon
1/4 tea nutmeg
1/4 tea allspice
1/4 cup oil
1/2 cup molasses- I used blackstrap, so the muffins in picture are pretty dark
1/2 cup sugar-I used raw
1/2 cup brown sugar-I used homemade
8 ounces pumpkin puree-about half a can
1/4 cup water
Add everything from the oil down into a bowl and mix together. Add the dry ingredients and mix till just combined. Fill lined cupcake pans, and bake at 350 for 15-18 mins. Makes 14 to 16 muffins depending on how full you make your liners.
Pumpkin Chocolate Chip Muffins
Modified from Foodie.com
1 cup pumpkin
2/3 cup sugar-I used raw
1/3 cup applesauce
1 tsp salt
1 tbl pumpkin spice
1/2 cup milk
1 1/2 cup flour-I used unbleaced
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
In a mixing bowl combine wet ingredients including the sugar. Mix till combined. Mix dry ingredients in another bowl, then add to the wet mixture.
Fill lined cupcake trays and bake at 400 for 18 mins. Makes 12 muffins.
*The weird formatting comes from cutting and pasting out of a Google Doc.