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Got to Be NC, as seen on Local Dish

These pumpkin muffins feature a seasonal ingredient – pumpkin – that can be easily found this time of year at most grocery stores and some farmers markets.

Serves 12

Cut a small pie pumpkin in half. Turn face down on baking sheet and bake at 375 degrees for about 45 minutes until easily pierced with a fork. Scoop out seeds when cool enough to handle. Scoop out pulp and measure out amount needed for any pie recipe.

Ingredients:

1/3 cup vegetable oil

1 egg, beaten

¼ cup milk

2/3 cup pumpkin, fresh or canned

1 cup sugar

1 cup all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg, ground

½ teaspoon ginger, ground

Directions:

Preheat oven to 350 degrees.

Combine egg, oil, milk and pumpkin; beat together.

Combine dry ingredients and blend together.

Add dry ingredients to wet ingredients and stir.

Fill greased muffin pans ½ to 2/3 full. Bake 20 minutes.

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