This is a great recipe to use when you have a half a can of pumpkin in your fridge, left over from pie. Add a handful of chocolate chips to the batter, if you like. Bonus: they’ll make your house smell wonderful. By Julie Van Rosendaal
Preheat the oven to 350˚F.
In a large bowl, mix the pumpkin, sugar, oil, egg and vanilla. In another bowl, stir together the dry ingredients; add to the pumpkin mixture and stir just until combined.
Fill paper-lined muffin cups and if you like, sprinkle with coarse sugar. Bake for 25 minutes, or until springy to the touch. Makes about 1 dozen muffins.