Ingredients
- 1 3/4 cups all purpose flour
- 3/4 cup pumpkin (canned)
- 5/8 cup milk
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (ground)
Directions: Preheat oven to 350�F. Grease two muffin tins. Muffin cups should be 1 3/4" in diameter. In a large bowl, stir flour with brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg until blended; set aside. In a separate bowl, stir pumpkin with milk and oil until blended. Stir into flour mixture just until blended (do not overmix). Spoon batter into muffin tins, filling about 3/4 full. Bake in preheated oven 10 to 15 minutes, until a cake tester inserted in centre comes out clean. Turn on to rack to cool.
Makes 24. Recipe can be doubled.
