Pumpkin Muffins

Canned pumpkin is a whole new thing for us. ¬†Downunder you could probably track it down in some American specialty store but generally pumpkin is served savoury. However, this muffin came from my daughter’s middle school cooking option and she loves making them and more importantly likes them in her lunchbox.

Pumpkin Muffins

  • 1 1/2 cup plain flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 cup sugar
  • 1/4 tsp ginger (ground)
  • 1 cup canned pumpkin
  • 1/2 cup oil (canola or vegetable)
  • 1 egg
  • 1/2 tsp cinnamon
  • 1/8 tsp cloves (optional – I never have cloves…)

Preheat oven to 350 F

Line a 12 cup muffin pan with liners

Place flour, salt, sugar, and baking soda into large mixing bowl and whisk together.

Add remaining ingredients and mix to combine but be gentle and do not overmix.

Spoon the mix evenly into the 12 liners and bake for 20-30 mins until toothpick comes out clean.  Eat warm if you can or cool and freeze for lunch boxes.