Cinnamon-free Pumpkin Muffin Recipe

I will have something fun to share with you on Monday but to tide you over here is something completely different...

I love Autumn and Winter with all the pumkin-y goodness but guess what? I can't have most of it because the mass amounts of cinnamon gives me migraines. Cinnamon is a trigger for some of us migraine sufferers, which sucks because it is delicious. Alas, it is my nemesis. As is citrus. Evil, evil citrus. What's worse is I'll go so long without having either that I forget (yes, forget) to check for them, and then, wham! Migraine.

Anywho, I'd like to share my version of a Pumpkin Muffin recipe with you. Mmmm, Pumkin Muffin. I can eat these until I'm rolling on the floor like a flipped over turtle. The only discomfort being my waistband digging into my full belly.

Cinnamon-free Pumpkin Muffins

Yield: 12 regular muffins

1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
2 tsp faux vanilla extract (or 1 tsp real vanilla extract)
1 1/2 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger

Directions:
Preheat oven to 350°F. Put liners in 12 muffin cups.
Small mixing bowl - Whisk together all dry ingredients.
Large mixing bowl - Whisk together with a fork: pumpkin, oil, and eggs just until smooth.
Fold dry ingredients into wet ingredients until just combined.
Divide batter among the 12 muffin cups.
Bake until puffed and wooden pick inserted into the center of a muffin comes out clean, apx 22-25 minutes.
Let the muffins cool in the pan on a rack for a few minutes (especially if you use foil liners, yowch!), transfer muffins to cooling rack. Enjoy!

They are delicious plain or you can make them more of a dessert and frost them. Cream Cheese Frosting is a favorite. xx

PS - I created the pic in Photoshop, if you haven't guessed they don't actually look like that. The last batch of real Pumpkin Muffins disappeared before I remembered the camera :D