My mother was famous for her inedible pumpkin pie, but this recipe from her secret stash is actually pretty tasty – especially with the glaze.
Simmer one 15 oz can of pumpkin – that’s plain pumpkin, not the pumpkin pie filling
, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1 teaspoon nutmeg until pumpkin starts to stick to the bottom of the pan. Remove from heat and stir in 1 cup of brown sugar, 1/2 cup oil (olive works), and beat in 2 eggs. Add 2 cups of flour with 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Also add 1/4 cup chopped walnuts, if you like crunchy muffins.
Bake in mini cupcake tins lined with paper cups. While still warm, glaze with mixture of 1/2 cup confectioner’s sugar and 2 tsp water and 2 tsp vanilla.
Don’t skip the glaze; cupcakes are blah without it.
Potpourri with Rosemarie 
Yum.. So funny I was just thinking how desperately I needed mini muffin tins! Sadly I cant eat eggs, but it works wonders to replace eggs with flax goo (soak and or boil flax in water) or ground flax. I am going to save this to try sometime.. as soon as as get those damn tins..
The little muffins let me eat more cupcakes and still feel virtuous. Silverstone’s The Kind Diet has lots of good eggless recipes – my fave is the brown rice kripsie bars.
oh wow.. that sounds amazing. I just found the recipe online. Yum. What a great party treat as well. I have been cooking all day.. its been a blast. Thanks for being you!