Pumpkin Muffins

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from the kitchen of Cathy Blatnik

15 ounce can packed pumpkin
3 cups white flour
1 3/4 cups
white sugar
1 teaspoon salt
2 teaspoons
baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup canola or vegetable oil
1/2 cup water
4 large eggs

Preheat oven to 375 degrees. Put all ingredients into a large mixing bowl in the order listed and mix well either by hand or with a hand mixer until smooth. Use a 12-cup standard size muffin pan and put paper liners into each cup. Put about 3/4 of the pumpkin mixture into each. Bake in the oven about 15-18 minutes or until a toothpick inserted into the middle of the muffins comes out clean. Let cool on a wire rack for about 15 minutes and then remove muffins. Makes 24 muffins. For a variation, you can add 1 cup of semi-sweet chocolate chips, milk chocolate chips, chopped walnuts or chopped pecans into the batter before baking!

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