Super Soft & Simple Pumpkin Muffins
- 1 15 ounce can pumpkin puree OR
- 2 cups(minus 2 1/2 Tbs) fresh pumpkin puree (recipe follows)
- 1 3/4 cup white sugar
- 2 cups sifted white flour
- 1 cup oil(I use canola)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp cinnamon
- 2 whole small pumpkins OR two large cleaned pieces of pumpkin
Pumpkin Puree(makes about 61/2 cups)
- If you are going this route- and fresh pureed pumpkin is SO good, and healthy- take out your food processor. Take your small pumpkins and slice them into four(or take out your already cleaned pieces). Scrape out all the seeds and stringy bits. Sprinkle the inside(not the skin) of the pieces with salt, and place them cut side down on a baking sheet.
- Bake in the oven at 200 celsius/400 f for 45-60 minutes. At 45 min, try piercing them with a fork. It should be easy! That's how you know they are ready!
- Scrape out all the flesh of the pumpkins with a spoon(you can wait till they cool) and place it into a food processor. You might need to do a couple batches! Process until nice and smooth- just look at that color!
- To store: use this puree right away for the muffins, or store in the fridge for about a week in an airtight container. To freeze: Place one or two cup quantities(this way you only defrost what you need) in ziplock bags. Seal and lay flat, spreading out the pumpkin till it lays evenly in the bag. Stack the bags on top of each other and freeze for months!
- Preheat oven to 350/188c. Place all muffin ingredients into a bowl and get out a fork. Mix until there are no clumps WITH A FORK. Place muffin liners into a muffin tray and spray with baking spray. Fill each cup up about 3/4 full.
- Bake for 25-30 minutes, until a toothpick comes out clean and the tops are golden. ENJOY!!! To freeze ready made muffins- place just cooled into a ziplock bag in the freezer.
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