Mmm...pumpkin muffins! This is one of my favourite ways to use pumpkin. They make the house smell so good while they are baking and they are never a disappointment in the taste department. This recipe works great with gluten-free flour and egg alternatives.
Preheat oven to 375 F. Gather wet & dry ingredients separately. Combine wet & dry ingredients being careful not to over stir. Bake for 18-20 minutes or until cake tester or toothpick come out clean.
Making your own pumpkin puree is pretty easy as long as you have a little time to let the oven do its work. Simply purchase a pie pumpkin. Pie pumpkins are smaller, making them way easier to work with. Wash the pumpkin, remove the stem & cut in half. Scoop out the seeds and place face down onto a baking sheet with about an inch of water in it. I use my Pampered Chef bar pan - no I don't sell this line, nor do I make any money from recommending - I just really like it! Pop it into a 350F oven and let it bake for about 45-60 minutes, depending on size. You'll know the pumpkin is finished when you can easily poke a fork through the shell. Remove from oven & allow to cool. Once cool enough to handle, scoop pumpkin from shell and blend either with a hand mixer or immersion blender. Yield: 3-4 cups.