Here's my favorite pumpkin muffin recipe---Virginia
Pumpkin Muffins (12) (Adapted from Shaker recipe)
Preheat oven to 400 degrees F.
Mix well in a small bowl:
1 3/4 cups unbleached white or whole wheat flour (I use whole wheat)
1/4 teaspoon salt
1 t baking soda
Mix well in another bowl big enough to hold all ingredients:
2 egg whites, beaten until frothy
1/4 cup molasses
1 1/2 cup cooked pumpkin (1 16 ounce can)
3/4 cup brown sugar, packed.
Add the dry ingredients to the wet ingredients and combine gently until
just mixed. Divide into 12 standard muffin cups. Reynolds aluminum work
very well, and peel off easily, or use a non stick muffin tin very lightly
oiled. The dough will be rough and look like tiny mountain ranges. It will
not smooth down at all while baking. To prevent the tiny peaks from
browning too much, smooth the muffins down with a spoon before baking.
Bake 30 minutes or until a toothpick inserted in the middle of a muffin
comes out clean.
V. H. Jergens