1/3 c. vegetable oil or 5 tbsp. butter
1 egg, beaten
1/4 c. water or milk
2/3 c. pureed cooked pumpkin, canned
1 c. sugar
1 c. all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice or: 1/4 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. ground ginger

Preheat oven to 350 degrees. Brush cast iron mold with oil or butter or use muffin tins, greased or use paper cups and heat oven to 375 degrees.

In bowl, combine oil, egg, milk (or water) and pumpkin. Beat well. Stir together all remaining dry ingredients and stir into pumpkin mixture until incorporated. Don't overmix.

Fill greased molds 2/3 to 3/4 full. Bake 25 to 30 minutes until lightly browned. Remove from pan and serve warm. Makes 8 large or 12 small muffins.