Pumpkin Muffins

Yes, yes, another pumpkin recipe, but that roasted pumpkin gave more material that what I would have anticipated, so I had to look for another recipe to use the 1 cup left of pumpkin flesh I still had. And these turned out pretty great! and the recipe yields 12 decent muffins, so really, what else can you want? The recipe is from Cooking Classy.  Nevertheless I altered a few ingredients, like the amount of sugar and salt because I hate super sweet stuff as you know. Also I added more spices so that they would taste stronger, like more spiced.

INGREDIENTS:
-1+1/2 cup of flour (212 grams)
-175 grams of sugar.

-1/2 cup of oil.

-1 cup of pumpkin flesh.

-2 eggs.

-1 tsp baking powder.

-1/2 tsp baking soda.
-1/2 tsp salt.

-1/2 tsp ginger.

-1 teaspoon mixed spice.

-1 and 1/2 tsp of pumpkin spice.

STEPS:
1. Mix all dry ingredients in a bowl. 
2. Mix all wet ones in a bowl.
3. And now mix it all together in a third bowl.
4. Pour mixture into cups and bake for 10 minutes at 220 degrees and then turn down temperature to 175 and leave them there for about 20 minutes or 25.  They will look down at the top.

So good! ha....yum these are yummy, fluffy, not dry and spiced...and woah what a color.