Maple Pumpkin Muffins

With this recipe, there will be no more winter squash or pumpkin until the fall - this marks the end of my supply. The maple and pumpkin flavors play well together here with neither dominating.

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 tsp salt
1 Tbsp baking powder
Pinch of cinnamon (optional)
1 egg, beaten
3 Tbsp canola oil
1 cup pureed cooked pumpkin or winter squash
1/4 cup milk
1/4 cup maple syrup (preferably grade B)

Preheat the oven to 400 degrees. Grease tins for 12 standard or 18 smallish muffins.

Combine the flour, salt, baking powder, and cinnamon (if using) in a large bowl. In a smaller bowl, combine the egg, oil, pumpkin or squash, milk, and maple syrup. Pour the wet ingredients into the dry ingredients and mix well.

Spoon the batter into the muffin tins, filling each one about 2/3 full. Bake for 20-25 minutes, until muffins are golden brown and a toothpick inserted into the center comes out clean.

Makes 12-18 muffins.