Roasted Pumpkin Muffins, created on September 29, 2012

2 cups of roasted pumpkin (1 pie pumpkin makes about 2 cups)

2 teaspoons of ground cinnamon

1 teaspoon of ground nutmeg

½ teaspoon of ground ginger

1-1/2 cups of light brown sugar

2 eggs

½ cup of sunflower seed oil

2 cups of all-purpose flour

2 teaspoons of baking powder

1 teaspoon of baking soda

½ teaspoon of kosher salt

1 cup of Semi-Sweet Chocolate Chips

½ cup of pumpkin (Pepita) seeds


In a glass bowl, combine with a whisk the roasted pumpkin, cinnamon, nutmeg, ginger, brown sugar well. Add the eggs and oil. Mix well. In a different bowl add the flour, baking powder, baking soda, salt together with a fork and then combine with the wet ingredients until mixed. Mix in the chocolate chips. With a large scoop, place the batter in muffin tins lined with cupcake liners. Sprinkle some pumpkin (Pepita) seeds on top. Bake at 425 degrees for about 9 to 12 minutes.  Remove from heat can serve warm or cold. These muffins are most excellent with a cold glass of milk.