These muffins can be baked in our autumn leaf molds for a special seasonal touch, or as a regular muffin. You can customize their flavor with grated carrots, raisins, oatmeal, or 3/4 cup chocolate chips, chopped nuts or apples, or cinnamon chips.

On their own, they're wonderful with a dab of Maple Cinnamon Butter (recipe follows).

1 cup (8 ounces) pumpkin (about 1/2 of a 15 ounce can)
2 large eggs
1/2 cup (4 ounces) packed brown sugar
3 tablespoons (2 5/8 ounces) vegetable oil
1 tablespoon molasses
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (or 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1 teaspoon ground cinnamon)
1/2 cup (4 ounces) milk
1 1/2 cups (6 3/4 ounces) King Arthur Unbleached All-Purpose or King Arthur Whole Wheat Flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 400°F.

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk. Scrape down the sides and bottom of the bowl. Whisk the flour, baking powder, and baking soda together. Add all at once to the wet ingredients and mix until all ingredients are well combined. Drop about 3 tablespoons (or a scant quarter cup) of the batter into the greased leaf molds, or the wells of a prepared muffin pan. Bake for 16-18 minutes, until firm to the touch for leaf molds; 18 to 20 minutes for regular muffins. Yield: 16 to 18 leaf shaped muffins, or 12 regular muffins.

Maple Cinnamon Butter

1/2 cup (1 stick, 4 ounces) butter
2 teaspoons cinnamon
1 tablespoon maple syrup
2 tablespoons (1 ounce) brown sugar

Beat all the ingredients together until the mixture is smooth. Serve with Pumpkin Muffins.