This weekend I went to a picnic and because of the heat I wasn’t going to make anything. Then when I woke up the morning of the picnic I suddenly had one thing in mind: mini muffins. It was like I was dreaming about it and it just ran into reality. I’m not sure how but I was suddenly a muffin zombie and 5 minutes later was in the kitchen with a apron on defrosting pumpkin puree from our garden pumpkins that was in the freezer. Also I was able to try out my new mini muffin pan – worked great! These muffins are fresh, yummy and easy to make. You can go the route of powdered sugar on top or make a cream glaze. Try them! Full recipe is behind the cut.
15 ounces of fresh pumpkin puree (or canned)
1 and a half teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup brown sugar
1/2 cup vegetable oil
2 cups white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Powdered Sugar to sprinkle on top.
Preheat oven to 425 degrees.
Put pumpkin, ginger, cloves and cinnamon in a pot, bring to simmer on stove and keep stirring for about 5 minutes.
Pour your pumpkin mixture into a bowl. Add brown sugar and oil – whisk together. Then whisk in your 2 eggs.
In another bowl whisk flour, baking powder, baking soda and salt.
Add your flour mixture to the pumpkin mixture, mix it all around.
If you are not using mini cupcake liners then spray your muffin sheet with nonstick spray.
Add your batter to muffin sheet/ cupcake liners.
Bake for 10 minutes.
Sprinkle with powdered sugar.