Pumpkin Muffins
Ingredients
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All purpose flour -- 15 oz
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Pumpkin pie spice -- 0.25 oz
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Baking soda -- 2 tsp
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Table salt -- 1.5 tsp
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Granulated sugar -- 27 oz
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Libby's 100% Pure Pumpkin 6 x 3 kg -- 15 oz
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Eggs, whole, raw, fresh, 4 eggs -- 6 oz
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Vegetable oil -- 4 oz
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Water, tap, drinking -- 4 oz
Preparation
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1Preheat conventional oven to 350° F. Grease muffin pans or line with paper baking cups.
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2Combine flour, pumpkin pie spice, baking soda and salt in a large bowl.
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3Combine sugar, Libby's 100% Pure Pumpkin, eggs, oil and water in large mixing bowl; beat until just blended.
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4Add flour mix to pumpkin mix; stir until moistened.
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5Spoon batter into prepared muffin cups, filling 3/4 full.
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6Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
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7Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
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8For 72 mini muffins prepare as above; filling 3/4 full. Bake for 15 to 17 minutes.
Nutritional facts per serving
Energy
203.0 kcal
| 10.0 %
Protein
2.7 g
| 5.0 %
Carbohydrates
38.0 g
| 74.0 %
Sugars
26.3 g
Fiber
0.8 g
Sodium
220.8 mg
Fats
4.8 g
| 21.0 %
Saturated Fats
0.6 g
Components