Pumpkin Muffins

Name: Pumpkin Muffins
Total time: 35 s
Yield: 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 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.