Fall is the perfect time for pumpkin recipes. When I looked around online for pumpkin muffin recipes, the ones I found called for tons of sugar; some even started with a cake mix. However, I wanted some nice substantial muffins that were not too sweet or filled with preservatives from a mix.
I found my recipe the old-fashioned way--in a book that was sitting on my shelf! This is from the Better Homes and Gardens New Cookbook (1989), [with my changes in brackets].
I've tried this now with pumpkin, and with sweet potato. Both ways make a delicious muffin.
1-3/4 cups flour
1/3 cup sugar
2 tsp. baking powder
[1/2 tsp. salt]
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 cup [you can use as much as a cup] canned pumpkin [or cooked, mashed sweet potato]
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1/4 cup chopped nuts [toasted pecans]
Mix in a large bowl the egg, milk, oil, and pumpkin. Stir in the sifted dry ingredients and the chopped nuts, just until mixed. Lightly grease muffin cups, fill 2/3 full. Bake at 400° for 20 minutes.
