Perfect for a snowy day!
The taste of pumpkin pie in a muffin.
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! 🙂
2 cups pumpkin puree
1 cup brown sugar
1/3 cup vegetable oil (you can use olive oil or melted butter if you prefer)
1 tsp vanilla extract
1 tsp baking soda
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