Hello everyone! September was really a bust with not but the necessities done but I feel good again and am hoping October will be much better. I have missed you all and plan to now be back blogging and reading your blogs with my pre-crash regularity.
Here is a recipe I tried and baked the last part of September and they turned out great.
I had less than a cupful of canned pumpkin in the refrigerator leftover from a pumpkin scone recipe I tried that was not wonderful. But I saw this Pumpkin muffin recipe and thought it sounded like a good recipe and would use up the leftover.
I mixed up half a recipe and changed it a bit. They turned out great and I will be making them again. I think mashed Banana or applesauce could be used instead of the pumpkin. The muffin tops bake up much faster than a whole loaf.
My small batch version - I mixed it all up by hand with a fork and spatula
1/2 cup sugar
1/4 cup oil
1/2 cup canned pumpkin
Stir all these ingredients together until blended
1 cup flour
3/4 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t ginger
1/8 t cloves
Stir the dry ingredients into the wet ingredients just until combined and sort of smooth.
Add 1/2 cup chopped pecans
Use a large cookie scoop and put batter on a greased or parchment lined baking sheets. They won't spread much but they will rise a little.
Bake in a preheated 350 degree oven about 16 minutes until done.
The original recipe has a topping but we liked them plain.
In the photos, they do look like cookies but they really have a muffin taste and texture.