Instructions: This is a recipe that I have adapted from Graham Kerr. It makes a wonderful, low fat set of muffins.

The night before, set the pumpkin in a medium oven (about 350 degrees Farenheit) on a cookie sheet or a cake pan for about an hour. It should colapse, brown, and leak some liquid (rims on the cookie sheet are necessary). If you like, you can cut open the pumpkin and remove the seeds and fiber beforehand; it really does not matter much. Remove, and let cool.

Peel the cooled pumpkin (waiting until after roasting makes the peeling easier, as well as giving a great roasted flavor, over peeling and boiling), and separate the seeds and fiber out. Mash the resulting pumpkin; you will need 1 1/2 cups.

Pre-heat oven to 350 degrees Farenheit. Mix the dry ingredients (the flour, baking soda, baking powder, and ginger). Whisk them with a wire wisk until thoroughly mixed; this eliminates the need for sifting. In a separate bowl, combine the moist ingredients, mixing thoroughly (doing the apple sauce and pumpking together, and whipping with a fork makes the mashed pumpkin easier to mix). Add the wet ingredients to the dry ones, folding gently (Kerr recommends a folding motion with one hand while rotating the bowl with the other, and I have found it works well). Fold until just combined; the less the better. Fill twelve muffin cups with the batter until almost full (either spray with non-stick cooking spray or use paper muffin cups; I have found the paper cups are hard to get off when warm, which is when they are best). Bake for 25 minutes, or until they test done with a cake tester or straw and are brown on top.

Yield is 12 large
muffins.

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