Ingredients:
1 ¾ cups all-purpose flour (I use organic flour)
1/3 cup sugar (I use organic sugar)
2 tsp baking powder
¼ tsp salt
1 tsp ground cinnamon (I use organic)
½ tsp ground nutmeg
1/8 tsp ground cloves
1 beaten egg
¾ cup milk
¼ cup cooking oil
½ cup canned pumpkin
¼ cup chopped nuts (optional)
Directions:
In a mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Make a well in the center. Combine egg, milk, oil, and pumpkin; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Stir in chopped nuts if desired. Lightly grease muffins cups or line with paper bake cups; fill 2/3 full. Bake in a 400 degree oven about 20 minutes until center is done. Remove from pans; serve warm. Makes 10-12.
**The recipe said not to use paper bake cups with the pumpkin recipe so I used the aluminum bake cups and they worked just fine. I’ve made 4 dozen of these and put most in the freezer so they won’t go bad and we can pull one out as we want to eat them. Hope you enjoy!!**
