Preparation
Ingredients
| All purpose flour | 15 oz |
| Pumpkin pie spice | 0.25 oz |
| Baking soda | 2 tsp |
| Table salt | 1.5 tsp |
| Granulated sugar | 27 oz |
| Libby's 100% Pure Pumpkin 6 x 3 kg | 15 oz |
| Eggs, whole, raw, fresh, 4 eggs | 6 oz |
| Vegetable oil | 4 oz |
| Water, tap, drinking | 4 oz |
Method
- Preheat conventional oven to 350° F. Grease muffin pans or line with paper baking cups.
- Combine flour, pumpkin pie spice, baking soda and salt in a large bowl.
- Combine sugar, Libby's 100% Pure Pumpkin, eggs, oil and water in large mixing bowl; beat until just blended.
- Add flour mix to pumpkin mix; stir until moistened.
- Spoon batter into prepared muffin cups, filling 3/4 full.
- Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
For 72 mini muffins prepare as above; filling 3/4 full. Bake for 15 to 17 minutes.
Nutritional Information
Average nutritional values per portion
| Unit | Per Serving |
|---|---|
| Energy | 199 kcal |
| Protein | 2 g |
| Fats, total | 5 g |
| Carbohydrate, total | 38 g |
| Sugars, total | 26 g |
| Fats, saturated | 1 g |
| Fiber, total dietary | 1 g |
| Sodium | 126 mg |
| Calcium | 10 mg |
| Cholesterol | 21 mg |
| Iron | 0 mg |
| Vitamin C | 0 mg |
| Vitamin D | 5 IU |
Products used in the recipe
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