Got Pumpkin??

Who doesn't love SOMETHING in pumpkin??

Something....anything??

If the answer is you...try these...not too heavy on the pumpkin flavour.  you may be converted!

2      cups    flour
1      pkg      instant butterscotch pudding mix
2      tsp       baking soda
1      tbsp.    ground cinnamon
1      tsp       ground ginger
1/2   tsp       ground allspice
1/2   tsp      ground cloves
1/3   cup     finely chopped candied ginger slices
1      cup     butter, room temp
1      cup     granulated sugar ( not the time to worry about sugar folks!)
1      cup     packed brown sugar (honest not the time!)
4                 eggs
1      tsp      vanilla
15   oz        pumpkin puree


Cream the butter and sugars together first until light and fluffy, this is important because the butter needs to be evenly distributed before you add the flours, otherwise you'll end up over mixing it.

Add the spices next, then the eggs one at a time (or they will splash about) then add the pudding mix, mix well, add the pumpkin next and mix well.  (make sure you puree it if you roast a pie pumpkin from the fresh state as it will be too stringy)  add the vanilla, then slowly add the flour mixing until only just mixed in.

Grease your tins or silicone liners or use foil lined liners as I found paper liners stick too much to the muffin.

Bake in 350f  12-15 mins.   Makes 24 muffins if regular tin is filled 3/4 full.