Pumpkin Muffins

For those of you that liked the smell of the pumpkin doggie biscuits. Here are some pumpkin treats for you.

Bite sized pumpkin pie
Perfect with tea for breakfast
Keep warm this winter!

Ingredients:

• 2 cups unbleached all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp allspice
• 3 Tbsp granulated sugar
• 1 Tbsp chopped orange zest
• 1/3 cup (packed) dark brown sugar
• 1 cup mashed pumpkin
• 1 large egg
• 1/2 cup milk
• 1 Tbsp vanilla extract
• 4 Tbsp unsalted butter, melted

1. Preheat the oven to 400F. Lightly spray muffin cups with nonstick spray.
2. Combine the flour, salt, baking powder, spices, granulated sugar, and orange zest in a medium-sized bowl. Crumble in the brown sugar and mix with a fork or your fingers until thoroughly blended.
3. Measure the pumpkin into a second medium-sized bowl. Add the egg, milk, and vanilla, and beat with a fork or a whisk until smooth.
4. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
5. Spoon the batter into the prepared muffins cups. Bake in the middle of the oven for 20 minutes, or until lightly browned on to and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

Recipe from Mollie Katzen's Sunlight Cafe.
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