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Pumpkin Muffins

Date: November 5, 2015 Author: Judy Albrecht Categories: 1 - 2, 3 - 4, 5 - 6, 7 - 8, 9 - 12, Pre-K / K, Teachers 0

Pumpkin Muffins

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) Pumpkin
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water or orange juice

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

FOR 72 MINI MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes.

FOR 12 JUMBO MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 33 to 36 minutes.

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