Note: I made these twice using a cup of natural pumpkin puree and I found that they didn't have as much flavor as the other pumpkin muffins that I make. However, this recipe has a lot less ingredients, a lot less sugar, and is really easy to throw together! Unfortunately, I didn't even think to take a picture.
1 cup flour
3 T canola oil
1/3 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup mashed or grated fruit or veggie
1/2 cup chopped nuts (optional)
1. Preheat oven to 350.
2. In bowl, combine eggs, oil, sugar and mashed fruit or veggie. Whisk. Mix well.
3. Add flour, baking soda, baking powder and cinnamon. Mix until it forms into batter. Add nuts if you like.
4. Pour into muffin cups.
5. Mini muffins: Bake 8-10 minutes. Regular muffins: Bake 15-2o minutes. Tops will turn golden. 6. Cool on cooling rack and then serve.