Because it isn’t fall (or September or October) without pumpkin everything, here is a semi-healthy pumpkin treat for your next game day dish.
Pumpkin Muffins (Footballs Optional)
3/4 Cups of granulated sugar
2 cups of all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
1 29 oz can pumpkin (or two smaller 16 oz cans)
1 jar of Pillsbury Cream Cheese icing
Preheat oven to 350 degrees. Combine all liquids (pumpkin, eggs, oil and sugar) in large bowl, using an electric mixer until smooth and airy. In a separate bowl, combine the remaining dry ingredients (flour, baking soda, salt, baking soda, cinnamon). Fold in dry ingredients and then use electric mixer to combine all ingredients until batter is smooth.
Spray muffin pan with non-stick spray (or if you’re using muffin papers, spray those as well). Fill each section 3/4 full of mix. Bake for 20-25 minutes or until toothpick comes out clean. (Keep an eye on these and set a timer!)
Apply Pillsbury cream cheese icing liberally once muffins are cool. Place pre-bought football shapes on top of iced muffins for game day festivities.
For a heartier muffin, add one cup of chopped walnuts and or half cup of raisins.