Pumpkin Muffins in Spring

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
  1. Preheat oven to 350º. Line 2 muffin tins with 18 papers, set aside.
  2. In a medium bowl, whisk flour, instant pudding, baking powder, baking soda, pumpkin pie spice, and cinnamon.
  3. In a large bowl, whisk the oil, sugar, pumpkin, and eggs together. Add the flour mixture, stirring until well combined.
  4. Fill muffin cups about 3/4, bake for 20 minutes testing with a toothpick. Let cool on a wire rack.


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1 Response to Pumpkin Muffins in Spring

  1. OldNFO says:

    Heh, cleaning out the pantry CAN lead to interesting experiments… LOL

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