Lately, I’ve been researching anti-inflammatory foods and recipes. I didn’t have a ton of ingredients on hand, so I decided to use what I do have. I saw a can of pumpkin and knew that was on the Anti-Inflammatory Starchy Veggies list. So let’s make some Pumpkin Muffins.
Below is the picture overview and towards the bottom will be the recipe.
Pumpkin Muffins
Dry Ingredients
1 c all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground
cinnamon
1/2 teaspoon ground
nutmeg
Wet Ingredients
3/4 stick unsalted butter,
softened
1 cup sugar
1 large egg
1/2 15-oz can 100% pure
pumpkin
Directions
Preheat the oven to 325° F and set an oven rack in the middle position.
Generously grease 8 x 4-inch or 9×5 loaf pan with butter and dust with flour
OR place cupcake liners in a muffin tin.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
Whisk until well combined;set aside.
In a large bowl of an electric mixer, beat butter and sugar.
Add egg. Continue beating until fluffy, a few minutes.
Beat in the pumpkin (may be a bit grainy)
Add the flour and mix until combined.
Pour batter into pan.
Bake for 40 – 50 minutes for bread
Bake 25 minuntes for muffins
OR until toothpick inserted into the center comes out clean.
Let cool in the pan for about 10 minutes, then transfer to wire rack to cool completely.
Recipe Source and edited for
my needs: (Recipe Cut in half)
Once Upon a Chef
https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html
A Zebra’s Life 
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