I had 1/2 cup of pumpkin left and I wanted to find a way to use it up. I also have tons of carrots, so…
Recipe taken from here, but changed a bit.
- 1/2 cup pumpkin
- 1/3 cup brown sugar
- 2 TBSP oil
- 1 egg, beaten
- 1/2 cup carrots (1 medium carrot)
- 3/4 cup flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking soda
1) Preheat the oven to 350F.
2) Beat the pumpkin, brown sugar, oil and egg.
3) Add the carrots and mix.
4) Add the flour, salt, baking soda and cinnamon and mix.
5) Add to a muffin pan (no need to butter).
6) Bake for 15 minutes.
I found them best heated with butter on top.
These tasted like pumpkin bread and were gone quick. I made mini ones so it was 2 or 3 bites and gone.
Recipe taken from here.
- 1 1/4 cups + 3 TBSP flour
- 1/2 tsp baking soda
- 3/4 + 1/8 cinnamon
- 1/4 tsp cloves
- 1/2 tsp nutmeg
- pinch allspice
- 1/2 tsp salt
- 1 cup + 2 tsp sugar
- 1/4 cup + 3 TBSP canola oil
- 3/4 cup + 2 TBSP pumpkin puree
- 1/4 cup + 2 1/2 TBSP eggs (2)
- 1/2 cups + 1/2 TBSP golden raisins
1) Mix the flour, baking soda, cinnamon, cloves, nutmeg, allspice and salt together in a large bowl.
2) Mix the sugar and oil until combined.
3) Add the pumpkin and mix until smooth.
4) Add the eggs, in 2 additions.
5) Add the dry ingredients to the wet in 2 additions, scraping the sides.
6) Fold in the raisins.
7) Place in a container that you can cover for 8-26 hours.
8) Preheat the oven to 435F.
9) Spray the muffin pan with cooking oil.
10) Add the batter to the pan.
11) Add the muffins to the oven.
12) Lower the temperature to 325F.
13) Bake for 45 minutes, or until the muffins are golden brown and a toothpick comes out clean.