Pumpkin Spice Muffins

Ingredients

1 medium-sized pumpkin

6 tbsp unsalted butter

1 1/3 cups light brown sugar

2 large eggs

1 tsp vanilla extract

3/4 cups all-purpose flour

2 tsp baking powder

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

1/2 tsp salt

Directions

• Preheat your oven to 400˚F.
• Take your medium-sized pumpkin and rinse it off, making sure it is free of dirt.
• Using a large knife, carefully cut the pumpkin into two halves, and remove the stem.
• Using a spoon, scoop out the seeds and loose fibres. The seeds can be set aside for roasting if desired.
• Place both halves of the pumpkin face down on a baking sheet, adding an inch of water to the pan. This will keep the pumpkin moist.
• Place in oven and bake for 30 to 45 minutes, until pumpkin is soft.
• Once done cooking, remove the pumpkin halves from the oven, and allow them to cool for at least an hour.
• Remove the pumpkin skin, and place your cooked pumpkin in a food processor. Blend until smooth.
• Reduce oven temperature to 350˚F.
• In a large mixing bowl, combine the butter and brown sugar, whisking until the mixture is fluffy.
• Add the eggs one at a time, mixing until fully combined.
• Add 1 1/3 cups of the blended pumpkin, followed by the vanilla extract, flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until combined.
• Spoon the batter mixture into a well-greased muffin tin, filling each cup 3/4 of the way full.
• Place the muffin tin in the oven, and bake for 18 to 20 minutes, until cooked throughout.
• Remove the baked muffins from the oven, and allow them to cool.

Note: Your remaining pumpkin can be stored in the fridge for up to a week or frozen for up to six months.

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