Pumpkin muffins

I was talking to my friend Amanda, who is right now in Prague, under water. She was saying how appropriate it would be to eat a piece of pumpkin something. Very seasonal. Turns out I had canned pumpkin at home, a little spare time and the craving to make myself some real good breakfast for tomorrow. The result are these pumpkin muffins topped with dried cranberries. Very tasty, very yummy... very very, extraordinary.


Oh, did I mention they are super easy to make?

1 cup of pumpkin
1 jumbo egg*
1/2 cup packed brown sugar
1 cup flour
1/3 cup oil
1/2 tablespoon cinnamon**
A pinch of nutmeg

*I ran out of eggs and my roommate only had those, you can substitute for 2 eggs
**yes, I know, it's a lot of cinnamon. Pumpkin has a very mild flavor and usually it´s not the same in every can you open, so just adjust the spices to your taste.

Preheat the oven at 375 F

In a bowl, combine pumpkin, brown sugar and oil mixing with a spatula. In another container beat the egg. Add the egg to the pumpkin-sugar mix. Add the cinnamon and nutmeg and give it a taste. Correct spices if needed. Slowly add the flour and fold it into the mixture. Do not overmix!. Place the batter in a muffin tin or baking cups. (I only filled 7, very full ones). Bake for 11-15 min until a toothpick comes out clean.

I promise what's gonna get cleaned out is the plate where you put them...