Autumn and pumpkin go hand in hand.  We eat a lot of pumpkin: it’s hubs favorite.  I’ve only ever used canned pumpkin for these though I suppose I could have used one of my pie pumpkins.  I’ve even subbed pie filling when I didn’t have solid pack pumpkin and they still turned out.  These pumpkin muffins are fuss-free and a regular in our house year round.

Pumpkin Muffins  
12-14 muffins

1 cup canned or fresh pumpkin
2 eggs, slightly beaten
1/2 cup water
1/2 cup oleo, melted
1 3/4 cup flour
1/4 teaspoon salt
1 1/2 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves

1. Blend pumpkin, eggs, water, and oleo in a large bowl (I use my Kitchen-Aide for this).

2. Sift together remaining ingredients and add to pumpkin mixture.

3. Fill greased muffin cups 3/4 full.

4. Bake 350* or until muffins feel “set” when touched.

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