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Pumpkin Muffins

1/3 c vegetable oil
1 egg, beaten
1/4 c milk
2/3 c pureed cooked pumpkin (canned or fresh)
1 c sugar
1 c all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

Preheat oven to 350. In a bowl, combine butter, beaten egg, milk,
and pumpkin. Beat well. Stir together all of the remaining dry
ingredients and stir into liquid mixture until incorporated. Do
not beat. Fill greased muffinpans 2/3 - 3/4 full and bake 25-30
minutes for regular muffins (or 15-20 for mini-muffins) until
lightly browned. Remove from pan and serve warm.

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