I suppose I could have made pumpkin tartlets with the leftover canned pumpkin from when I made the biscotti. It would have meant actually calculating how much tart crust to make. I just wanted something sweet and easy to nibble on. These won't win any bake contests, but they're easy to make and when they're warm, the muffins are pretty good on a cold, breezy weekend.
Ingredients
1 1/2 c. unbleached flour
1 c. brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each ground cloves, ground nutmeg, ground ginger
1 c. cooked pumpkin
2 eggs
1/3 c. olive oil
For this batch, I used the entire leftover can of pumpkin which was roughly 11 oz (from a 15 oz can).
Directions
Preheat oven to 350 degrees F.
1. Whisk the dry ingredients together so that the spices are evenly disbursed.
2. Stir in pumpkin and eggs until the mixture neither looks runny nor like there's egg white everywhere.
3. Fill prepared muffin tin (either use paper muffin cups or lightly butter the muffin pan) so that each muffin opening is 3/4 full.
4. Bake for 20-25 minutes or until they look done. Let cool on a rack.
This batch didn't get to cool and I'd already eaten two of the muffins before remembering to take photos, which eventually will get posted.
