I know that fall is not quite here, but the kids are going back to school and I just can’t help getting into the “fall feeling”. We stopped by our local farm stand and the pumpkins had made an entrance. So I decided to buy 1/2 a dozen and cook, puree and freeze them, so we have pumpkin this winter. Since I had gone through all the effort of preparing them in 25ºC weather, I figured why stop there? So I cranked up the oven and made these delicious babies! Hope there will be some left by tomorrow morning to put in the boys’ lunch bags! 🙂

Ingredients:

2 cups pumpkin puree

1 cup brown sugar

1 egg

1/3 cup vegetable oil (you can use olive oil or melted butter if you prefer)

1 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cups flour

1 tsp mixed pumpkin spice

Topping:

3 tbsp white sugar

1 tsp cinnamon

Directions:

Mix all wet ingredients in one bowl. In another bowl, mix all dry ingredients (excluding the sugar and cinnamon for the topping).

Add the wet ingredients to the dry ingredients and mix until just combined.

Bake muffins for 20-30 minutes in a 35oºF oven until the tops spring back when touched gently.