Ingredients: 1 3/4 cups all-purpose flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3/4 cup canned pumpkin
1/2 cup vegetable oil
2/3 cup milk
Directions: Preheat oven to 350?F. Grease two muffin tins. Muffin cups should be 1 3/4″ in diameter. In a large bowl, stir flour with brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg until blended; set aside. In a separate bowl, stir pumpkin with milk and oil until blended. Stir into flour mixture just until blended (do not overmix). Spoon batter into muffin tins, filling about 3/4 full. Bake in preheated oven 10 to 15 minutes, until a cake tester inserted in centre comes out clean. Turn on to rack to cool.
Makes 24. Recipe can be doubled.