I know, spring isn’t exactly the time to be baking pumpkin muffins – let me explain. While we’re hunkered down, I decided to take an inventory of my pantry. When I’m at the store I ask myself, “Do I have a can of chickpeas at home? Maybe I should get one just in case…” So yesterday, I went through my cabinets and discovered that I’ve got peanut butter, jalapeño peppers, 2 cans of black olives, fig jam, and enough cans of San Marzano tomatoes to feed the cast of The Sopranos. Among the bounty in my cupboard was a can of pumpkin and a box of instant vanilla pudding, which combined make these incredibly light muffins. Pumpkin muffins – they’re not just for fall anymore!
- 1 teaspoon cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 – 15 oz. can pumpkin
- 2 large eggs, lightly beaten
- Preheat oven to 350º. Line 2 muffin tins with 18 papers, set aside.
- In a medium bowl, whisk flour, instant pudding, baking powder, baking soda, pumpkin pie spice, and cinnamon.
- In a large bowl, whisk the oil, sugar, pumpkin, and eggs together. Add the flour mixture, stirring until well combined.
- Fill muffin cups about 3/4, bake for 20 minutes testing with a toothpick. Let cool on a wire rack.