Do you know the muffin man?

Or muffin woman? I made a yummy muffin recipe today that turned out quite well. I like to make muffins instead of quick bread because I don't have to slice it, and I like muffins more than cookies because it's easier to justify eating one (or three) for breakfast. Since I still have some lovely pumpkin puree in the fridge, not to mention several pints in the freezer and a couple of fresh pumpkins still in the garage from our bumper crop, I cooked up a batch of muffins today.

Tamlynn's Pumpkin Muffins
makes 24 -because getting all the ingredients out for just 12 muffins is silly.

Dry ingredients:
3 1/2 cups flour -I like 2 cups white and 1 1/2 cups whole wheat
1/2 cup sugar or honey or other sweetener
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp pumpkin pie spice (see recipe below to make your own)

Wet ingredients:
1 1/2 cups pumpkin puree
2 beaten eggs
1 1/2 cups milk -use a little less if using honey

Mix wet and dry ingredients in seperate bowls, then pour wet ingredients into dry and mix until no more spots of dry flour show. Then, add the best ingredients of all:

1 1/2 cup chocolate chips
or
1 1/2 cup chopped nuts
or
a little of both!

Bake in muffin tins at 400F for 20 minutes. Will freeze very well if you can keep them around that long.
I spend a lot of money on high quality milk, so for baked recipes like this I use powdered milk and water. For this recipe, it would be 4 Tb powdered milk added to the dry ingredients and 1 1/2 cups water. Your pumpkin puree may be slightly different in consistency, so you may have to adjust the water/milk. Just make it look like thick batter.

Pumpkin Pie Spice

Mix together and store in glass container:
1/4 cup cinnamon
1 Tb of each: ground ginger, nutmeg, cloves and allspice
If you don't have one of these last 4 ingredients, just skip it. No worries.

Let me know if you try this recipe and how it worked for you.

This post is part of Food Renegade's Fight Back Fridays.