This is another recipe I found in the same People magazine a few weeks ago by Mary Giuliani. I thought it sounded fun and would be perfect with Thanksgiving leftovers. I am serving this for lunch on Saturday after Thanksgiving day, but they would make a fantastic hors d'oeurve.
1 3/4 c. flour
1/2 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. canned pumpkin
2/3 c. milk
1/2 c. vegetable oil
2 large eggs, beaten
Leftover turkey
Leftover cranberry sauce
1. Preheat oven to 350 degrees. Grease mini-muffin pan.
2. In a bowl, stir flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In a separate bowl, stir pumpkin, milk, oil and eggs until blended.
4. Stir flour mixture into pumpkin.
5. Fill muffin tins 3/4 full. Bake 15 minutes.
6. Recipe makes 24 muffins.
7. Once cool, cut muffins in half horizontally. Place turkey and cranberry on bottom half. Replace muffin top.
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