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24
muffins, 4 ounces eachEasy
By Bo Friberg
Published 1989
This is a versatile recipe that can be made any time of the year, although we seem to associate pumpkin mostly with the holiday season. Many other types of cooked and pureed winter squash (except spaghetti squash), such as acorn, butternut, and Hubbard, can be substituted in equal amounts. Alternatively, try using cooked sweet potato puree instead of the pumpkin puree. The batter can also be baked in loaf pans or ring forms to create tea cakes, which are convenient to have on hand for a qui
