1.5 cup pumpkin ice cream packed canned (you can also use vanilla ice cream, but if you do, make sure to add 1 tsp of cinnamon to the batter)
0.5 cup pumpkin puree
0.3 cup sugar (this is optional. I like my muffins a little sweeter so I added this sugar)
Equipment
oven
mixing bowl
toothpicks
microwave
muffin liners
muffin tray
Directions
Preheat oven to 350F. Melt ice cream in microwave and pour into a large mixing bowl.
Add in flour, baking powder, sugar and pumpkin puree. If using vanilla ice cream, make sure to add cinnamon at this point also. Stir with mixing spoon until batter is smooth.
Pour into muffin pan lined with cupcake liners, about 2/3 full for each one.
Bake for about 15 minutes until toothpick inserted comes out clean.
