Happy Thanksgiving! For once in my time southside I get off Columbus day, which coincides with Canadian thanksgiving. So I decided today to make something with pumpkin! While I love pumpkin pie, I was in the mood for muffins and I had scanned the book for just the right recipe. It is pretty light in texture and flavour. The pumpkin really shines and isn’t overpowered by the spice. A great easy recipe. Cooked at a higher temperature than I’m used to, but it works!
pg 25 The Laura Secord Canadian Cookbook
In late October the markets across the country overflow with small, medium and giant sized pumpkins. After Halloween they vanish from sight because these days farmers sell pumpkins direct to the canning companies except for those that are hollowed out to make jack-o’-lanterns — meanwhile mothers seek ways to use the scooped-out flesh, as in these delicately flavoured pumpkin muffins.
Preheat oven to 400˚ F.
Grease thoroughly 12 medium-sized muffin cups.
Sift or blend together:
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup lightly packed brown sugar
Beat together with a fork:
1 egg (egg replacer)
3/4 cup milk (almond milk)
1/2 cup canned or cooked pumpkin
1/4 cup shortening, melted
Add liquids to dry ingredients and stir only until combined (batter will be lumpy).
Fill prepared muffin cups 2/3 full.
Bake in 400˚ oven for 20 to 25 minutes, or until golden brown.
Remove from pans and serve warm.
Makes 12 muffins.