Ingredients
- 220 gr all purpose flour
- 190 gr pumpkin (canned)
- 160 ml milk
- 110 gr brown sugar
- 120 ml vegetable oil
- 5 gr baking powder
- 2 gr baking soda
- 1 gr salt
- 1 gr cinnamon
- 1 gr nutmeg (ground)
Directions: Preheat oven to 350�F. Grease two muffin tins. Muffin cups should be 4 cm 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 0.75 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.
