pumpkin rolo muffins

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People often ask me what foods I miss from Canada when they plan on visiting. What can they bring me? There aren’t too many things. Cheap syrup for pancakes and chocolate chips are usually the only things I think of. It isn’t until autumn that I also remember tinned pumpkin. I have tried baking using fresh pumpkin puree that I have made from local produce but nothing seems to work like that processed orange goo in a tin. I grabbed a couple tins when I was recently in the States and made one of my favourite seasonal muffins – those beautiful pumpkin Rolo muffins. Enjoy!

Pumpkin Rolo Muffins

Makes 12

  • Rolos
  • 1 Egg
  • ⅓ c. Canola oil
  • ½ c. Brown sugar
  • ¼ c. White sugar
  • 1 c. Pumpkin
  • 1 ½ c. Flour
  • 1 tsp. Cinnamon
  • ½ tsp. Ginger
  • ½ tsp. Allspice (or cloves)
  • Pinch of salt
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda

Preheat oven to 350F (175C).
In one bowl beat mix egg, oil, sugar and pumpkin.
In second bowl mix all the other ingredients except the Rolos.
Combine wet and dry ingredients. Don’t over mix. Fill muffin cups to 3/4 full. Firmly place one Rolo on the top of each.
Bake for 18 minutes.

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