To those folks unable to find canned pumpkin available, try substituting canned sliced carrots that has been drained as well as canned sweet potatoes, drained. You will need to puree them and then proceed as if it were canned pumpkin. Perhaps, someone who has canned pumpkin (15 oz. can) and uses it soon can tell you exactly the measurement in that size can.

Try this recipe for a wonderful muffin that makes you "think" you're eating pumpkin muffins.

Cream Cheese Carrot Muffins

1 can (15 oz.) sliced carrots, drained
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon each ground allspice, cloves and nutmeg (I omit these because of family preferences)
1 egg
1/3 cup canola oil

Filling:
1 package (8 oz.) cream cheese, softened
1 egg
1/4 cup granulated sugar

Puree drained carrots until smooth. In a large bowl, combine dry ingredients. In a small bowl, whisk pureed carrots, egg and oil. Stir into dry ingredients just until moistened. Fill 12 greased muffin cups 1/3 full.

In a small bowl, beat the FILLING ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.

Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Marvis in Texas

http://www.nancyskitchen