Pumpkin Muffins
Servings: 35 servings
Ingredients
- 3 cups Canned Pumpkin Puree 29oz can = 1 cup
- 1-½ cups Vegetable Oil
- 4 cups White Sugar
- 6 Eggs
- 4-¾ cups All-Purpose Flour
- 1-½ teaspoons Baking Powder
- 1-½ teaspoons Baking Soda
- 1-1./2 teaspoons Salt
- 1-½ teaspoons Ground Cinnamon
- 1-½ teaspoons Ground Nutmeg
- 1-½ teaspoons Ground Cloves
Optional
- Nuts
- Chocolate Chips
Instructions
- Preheat the oven to 350 degrees. Either grease the pans or use muffin wrappers.
- In a large bowl, mix together the pumpkin, oil, sugar and eggs.
- Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Stir the dry ingredients into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
- Bake in preheated oven for 17 minutes for mini muffins, 30 minutes for regular size muffins or an hour for a loaf of bread.
- Top with powdered sugar and ENJOY!
