Pumpkin Muffins

    I’ve been making pumpkin mini-muffins for decades. Everybody loves them. Nobody else ever seems to make them. I have no idea why. They’re great any time of year.

    This recipe uses a large (29-30 oz) can of pumpkin, and makes around 8 dozen mini-muffins. Cut recipe in half for a small can (14.5 oz). For a moister (also chewier and more pumpkiny) small batch, use a small can and a half. Yes, you can use cans of pumpkin pie filling to punch up the flavor level. Yes, you can add a half teaspoon of pumpkin pie spice. Play with the recipe. Make it your own.

Dry ingredients

4 cups all purpose flour

2 cups sugar (yes, I know sugar is generally consider to be “wet”)

1 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp clove

1 tsp baking soda

2 tsp baking powder

1 standard bag of chips (chocolate and/or peanut butter, or butterscotch)

Wet ingredients

1/4 cup milk (activates the baking soda) (I use vanilla almond ‘milk’.)

1 cup vegetable oil

1 large can pumpkin

1/2 tsp vanilla extract

Preheat oven to 375° F.

Mix dry. Mix wet. Mix the two together until thoroughly combined.

Spoon into generously oiled (cooking spray) mini-muffin tins.

Bake in the middle of the oven for 13-14 minutes.

Let cool for 10-15 minutes before removing from the tin onto a wire rack.

Store in a sealed container to retain moisture. (Pumpkin will stain some plastics.)

    This started out as a cookie recipe, back in the dim and hazy mists of time. You can make regular sized muffins by increasing the cooking time to 20-25 minutes.