I lived in Spain for a little while and one of my dearest friends made these muffins for me one afternoon. (She made them from a real pumpkin she had peeled and roasted!) They are not Spanish and were a welcome taste of home. Pumpkins are packed full of nutrition and well worth adding to your cooking. Click here to see nutritional information of pumpkin.

CARRIE'S PUMPKIN MUFFINS
(I add ground flax seed, cooked amaranth grain, use freshly ground whole wheat flour and substitute honey for the sugar to make them a bit more wholesome.)
1 2/3 cup of whole wheat flour
1/4 cup of ground flax seed (optional)
3/4 cup of honey/sugar
1/2 cup of cooked amaranth grain (optional)
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup of pumpkin
1/2 vegetable oil
2 Tbsp. of lemon peel, grated
1 cup of chopped pecans/chocolate chips

~Combine wet ingredients, including the amaranth and mix well. Combine dry ingredients in separate bowl and mix. Add to the wet ingredients and mix just until stirred. Add nuts/chocolate chip and stir. Drop into greased muffin tins 3/4 full. Bake at 350F for 25 minutes. Yield: about 12 muffins Enjoy!