Winter Rainbow Salad
A power salad for those cold winter days!
So, forgive me, but I am one of the pumpkin people. I love pumpkin pie. I love pumpkin cookies. I love everything pumpkin. I even like the latte everybody loves to hate, though they are so sweet that I usually only get one per year. I could eat pumpkin every day in various forms.
It’s people like me that are probably the reason there are pumpkin Oreos, or whatever the newest abomination is. Sorry. Kind of. But I’ve been that way since I was a kid. Just ask my mama!
I don’t actually eat pumpkin every day, though. Even when awesome fall sales bring the cost down to $1.50 a can, I try to save it for every once in a while. This weekend, it was time.
The brilliant thing about these muffins is that they are very pumpkin-y, but they aren’t that sweet. I’m sure they could satisfy a craving for the sweet.
But I love slathering them with butter and sprinkling coarse salt on top. I am literally salivating as I type this – they’re so good! We might need to make another batch of these very soon. And maybe I’ll have another tonight for a savory “dessert.”
Here’s what you need:
14 oz. pumpkin puree
3 large eggs at room temp.
6.3 oz. vegetable oil
14 oz. flour
10.5 oz. sugar
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. cinnamon
Preheat the oven to 400 degrees. Grease a standard muffin in with oil, butter or nonstick cooking spray.
In one bowl, whisk together the pumpkin puree, eggs and oil. In a separate bowl, stir together the flour, sugar, baking powder, salt and cinnamon.
Add the liquids to the dry ingredients and fold together gently. Divide between 12 muffin cups.
Bake for 5 minutes at 400 degrees, then turn the heat down to 350 and bake for another 12-15 minutes, or until a tester comes out clean.