I thought a little bit of sweetness was needed in my office today, so I decided to bring in pumpkin muffins for our legal department meeting. Last weekend we went to the Harvest Festival in Red Hook, run by Added Value community farm, which works with at-risk youth to teach them urban farming and business skills. Very cool. So we picked Sophie out of the pumpkin patch and brought her home to roast. 
I have a feeling that one of the secrets to this recipe adaptation is that I used freshly roasted pumpkin puree that had been seasoned with salt AND pepper. Sophie was intended for a soup, not muffins, but I had so much puree left (and still do!) that I just used the soup puree. I think they turned out really well--moist & sweet. All reports confirm my assessment so far (except that D, the real judge, hasn't tried his yet!).Pumpkin Oat Bran Muffins
2 cups all-purpose flour
1/4 cup oats
1/4 cup bran flakes
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tsp each of cinnamon, nutmeg, allspice, and ginger
1/2 cup (1 stick) butter, melted
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar
15 oz pumpkin puree
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour a 12-cup muffin tin, or line with paper baking liners. In a medium bowl, combine flour, oats, bran, baking soda, baking powder, salt, and spices. Set aside. In a large bowl, mix butter, eggs, sugars, pumpkin, and vanilla until combined. Gradually add dry ingredients to pumpkin mixture, and mix gently until smooth. Spoon batter into prepared muffin pan, filling three-fourths full. You can press a pecan into the top, or you can add 1/2 cup of chopped pecan. I kept a bunch nut-free for a colleague at work I knew would like them, but is allergic to nuts. Bake for 20-25 minutes. Cool in pan for 2 minutes. Remove to wire rack. Makes about 18 nice-sized muffins. I drizzled mine with a cinnamon-sugar glaze made with confectioner's sugar mixed with a little bit of milk and cinnamon, and then tossed some chopped pecans on top.
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