Pumpkin Muffins

  • Preparation time
    35 min
  • Difficulty Easy
  • Number of servings
    30
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
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.
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