Pumpkin-Orange Muffins

On a typical fall day in the Pacific Northwest, nothing sounds more appealing than being inside, curled up on the sofa with a good book. I was visiting my parents in Portland for a few days and stopped at Powell's the first morning, thus ensuring I was well stocked with reading material. With my new book in hand, the cat comatose in front of the fireplace and the heavy raindrops cascading down the side of the house; it was the setting I always yearn for when the weather turns nasty. These wet fall days call for homemade baked goods. Pumpkin-Orange Muffins are a cinch to whip up and call for ingredients you will likely have on hand this time of the year. They are incredibly moist and are the perfect afternoon snack on a rainy day.

Pumpkin-Orange Muffins

From the American Institute for Cancer Research

Makes 9

Canola oil spray

1 egg

1/2 cup skim milk

1/2 cup canned pumpkin

1/4 cup canola oil

1 tsp. grated orange zest

1.5 cups unbleached flour

1/2 cup sugar

1 tsp. baking powder

1 tsp. cinnamon

3/4 tsp. nutmeg

1/4 tsp. salt

1. Preheat oven to 375-degrees. Spray muffin tin lightly with oil.

2. In a medium bowl, beat egg, milk, pumpkin, oil, and grated orange zest, mixing well.

3. In a separate bowl, combine the dry ingredients. Mix dry ingredients into pumpkin mixture.

4. Spoon batter into a greased muffin tin, filling each cup 1/2 to 2/3 full. Bake until a toothpick inserted in the middle of a muffin comes out clean, about 20 to 25 minutes.

5. Remove from oven and set on a wire rack to cool, about 5 to 10 minutes. Remove muffins and allow to cool completely on rack. Serve immediately or store in a plastic bag or other sealed container but do not refrigerate (If making more than one batch, extras can be frozen.)