Pumpkin Mincemeat Muffins
Our snow is melting! Finally. I don't mind when the landscape turns white, just not on the 5th of October! And stays...what did happen to fall?
So now that our shoulder season is back, and halloween approaches, the hunger for pumpkin is on! This is seriously the best way to use your pumpkin, even better when you have roasted pumpkin for your garden, or a friends. And if you happened to make your own mincemeat from green tomatoes (like I did), well, then you have something amazing. But of course, if you need to buy canned pumpkin and mincemeat, these are still amazing, moist and spicy.
3 1/2 c flour 1 tbsp YIAH Pumpkin Pie spice 2 tsp baking soda 1 1/2 tsp salt 1 1/2 c white sugar 1 1/2 c brown sugar 3/4 c oil
2 tbsp Citrus Grove EVOO 4 eggs 2/3 c water 2 c pumpkin 1 1/2 c mincemeat
Mix wet and dry separately. Beat oil with sugar til combined. Add eggs, one at a time, beating between. Add pumpkin and mincemeat, beat til just combined. Alternate dry ingred with water. Beat until well mixed.
Scoop into muffin cups. Bake at 350F until done, about 25 min.
These are fabulous as is, but you can also make them into a cake or laof. And they are a decadent dessert when topped with cream cheese icing and a drizzle of Maple Blueberry or Coconut Spiced Rum Balsamic Vinegar!
