**repost** Roasted Pumpkin Muffins

I prefer making pumpkin recipes from pie pumpkins versus canned pumpkin. I think that the flavor is more intense and brings a lot of depth to the recipe. Every year I try to roast quite a few pie pumpkins, puree them and put the roasted pumpkin pulp in freezer bags and store them for future use. I made roasted pumpkin muffins tonight. I was in the mood to bake that has not happened in a while. I decided to be a little bad today. I did some research on the internet and came across one recipe but did quite a bit of tweaking because I like a lot of cinnamon and nutmeg in my pumpkin desserts. Enjoy!

Roasted Pumpkin Muffins, created on 9/29/ 2012

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2 cups of roasted pumpkin (1 pie pumpkin makes about 2 cups)
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
½ teaspoon of ground ginger
1-1/2 cups of light brown sugar
2 eggs
½ cup of sunflower seed oil
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of kosher salt
1 cup of Semi-Sweet Chocolate Chips
½ cup of pumpkin (Pepita) seeds

In a glass bowl, combine with a whisk the roasted pumpkin, cinnamon, nutmeg, ginger, brown sugar well. Add the eggs and oil. Mix well. In a different bowl add the flour, baking powder, baking soda, salt together with a fork and then combine with the wet ingredients until mixed. Mix in the chocolate chips. With a large scoop, place the batter in muffin tins lined with cupcake liners. Sprinkle some pumpkin (Pepita) seeds on top. Bake at 425 degrees for about 9 to 12 minutes. Remove from heat can serve warm or cold. These muffins are most excellent with a cold glass of milk.

CLICK HERE TO PRINT THE RECIPE

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