Every year, the pumpkins we buy for Halloween go to waste.  Last year, we painted them, only to forget about them and have them turn to mush.  This year, we didn’t make the time to carve them, so I decided to cook them up.  I cut open the top, scooped out all the seeds and baked them for about an hour.  After cooling, I scooped out all the pumpkin and voila!

I’ve been dying for some spicy pumpkin muffins lately.  I couldn’t find any recipes that sounded like they would satisfy my craving, so I made one up!  Yeah, I just threw some stuff in the bowl and it turned out fantastic!  I kept track of everything, though, so that I could share the recipe with you.

And, I have this idea for a pumpkin cupcake that I think this recipe would be a good start to.  I love it when things go my way.

Pumpkin Spice Muffins

2 cups pumpkin puree (or one 15 oz. can)

1 cup sugar

1/3 cup oil

1/3 cup non-dairy milk (I used rice)

2 cups whole wheat pastry flour (important to use either all purpose of ww pastry, as regular ww gives muffins a funny taste, IMO)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/4 tsp ground gloves

1/4 tsp allspice

1/4 tsp nutmeg (freshly ground)

In a large bowl, combine the pumpkin, sugar, oil and milk.  Mix well.  Add in all of the dry ingredients and mix until combined.  Pour into prepared muffin tin (fill to the top) and bake at 350 degrees for 20 minutes.