Pumpkin Muffins
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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
1
Preheat conventional oven to 350° F. Grease muffin pans or line with paper baking cups.
2
Combine flour, pumpkin pie spice, baking soda and salt in a large bowl.
3
Combine sugar, Libby's 100% Pure Pumpkin, eggs, oil and water in large mixing bowl; beat until just blended.
4
Add flour mix to pumpkin mix; stir until moistened.
5
Spoon batter into prepared muffin cups, filling 3/4 full.
6
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
7
Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
8
For 72 mini muffins prepare as above; filling 3/4 full. Bake for 15 to 17 minutes.
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