Test 2 - Pumpkin Muffins

http://lovelylittlekitchen.com/best-ever-pumpkin-muffins/
http://www.thekitchn.com/how-to-make-pumpkin-muffins-224030

We still have loads of frozen pumpkin in the freezer. I kind of went off making pumpkin bread over the winter because we weren't as active as during the busy summer season. Spring is well on its way to becoming summer but crops haven't started producing, so it seems appropriate to draw from what's left of our winter stores.

1 - Yup, nailed it in one.

2 - Ben really liked them, I was a bit bored. I wanted to top to have browned a bit. As they were, they were soft and very moist. I used a Queensland Blue and didn't try to drain any excess liquid from the purée.

1/2 cup butter, melted
1 3/4 cups all-purpose flour
1 1/4 cups light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
2 large eggs
1 1/2 cups pumpkin purée

NOTE : if making your own purée, bake the pumpkin instead of steaming to avoid excess moisture
1 teaspoon vanilla extract

1. Melt the butter and allow to cool a bit. The time it takes to do the next steps should be plenty.
2. Preheat the oven to 375 degrees and grease your standard sized muffin baking pan.
3. Mix together the flour, sugar, baking powder, salt and spices in a medium bowl and whisk together. Set aside.
4. In another bowl, whisk together the eggs, pumpkin puree, melted butter and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir together just until well combined.
6. Fill each well of the muffin tin equally; they will be nearly full (to give your muffins a nice puffy dome).
7. Bake for 20-22 minutes or until a toothpick inserted into the centre of a muffin comes out clean.