1 lg. egg, beaten slightly
1/2 c. pumpkin puree
1/2 c. milk
1/2 stick unsalted butter
1/2 c. well drained, unsweetened crushed pineapple
1 1/2 c. flour together with 2/3 c. granulated sugar
2 tsp. double acting baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. light brown sugar

Pumpkin puree: halve crosswise a 6 pound pumpkin, discard seeds and membrane. Lightly butter baking pan, bake halves cut side down in preheated 325 degree oven for 1 hour 15 minutes. Remove pulp and puree (about 4 1/2 cups).

In large bowl, combine egg, puree, milk, butter and pineapple. Add flour mixture, baking powder, salt, cinnamon and nutmeg and stir until just combined (lumpy). Spoon into buttered muffin tins, sprinkle with brown sugar and bake in preheated 425 degree oven for 20 to 25 minutes or until tester comes out clean.