Hello folks! Tom Fields here with Stone Soup. Thanks to the fine folks at Friendship Baptist Church in Jonesville, VA, many will soon be harvesting pumpkins from the community garden for the first time. What to do with all those pumpkins? Jack-O-Lanterns? Pumpkin Pie? How about some pumpkin muffins?
Here’s a great recipe :
FRESH PUMPKIN MUFFINS
1 cup mashed fresh pumpkin, drained
2 cups sifted all purpose flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup milk
1/4 cup vegetable oil
Preheat oven to 425°F.
Sift flour, sugar, baking powder, salt and cinnamon or spices into a bowl. Beat egg; mix in milk, pumpkin and oil. Make a well in center of flour mixture; pour in pumpkin mixture all at once. Sir quickly until flour is just moistened. Fill greased muffin cups 2/3 full.
Bake at 425°F for 25 minutes, or until done.
Makes about 15 (2 1/2 inch) muffins.