From the kitchen of Stephanie Knewasser
Mix together:
2 eggs
1 c sugar
3/4 c oil
7.5 oz canned pumpkin (half a 15 oz can)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 c + 2 Tbsp flour
Optional:
chocolate chips
raisins
chopped pecans or walnuts
streusel topping
marshmallow topped
Put in paper lined muffin tin.
Bake @ 400, 15 minutes or until toothpick comes out clean.
Top with a large marshmallow.
Return to oven for 3 minutes.
Remove from oven.
Gently smoosh marshmallow so it spreads near the edge of the muffin.
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