The Best Pumpkin Muffins
If you love pumpkin- this is for you!
- 3 c. flour
- 2 c. sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cloves
- 1/2 tsp nutmeg
- 1 tsp salt
- 3 eggs
- 1 1/2 c. pumpkin puree
- 1/2 c. oil can substitute 1/2 of this for applesauce
- 1/2 c. water
Preheat oven to 400 degrees.
Line a regular muffin tin with paper liners, or spray with cooking spray.
In a large bowl, mix all the dry ingredients together.
In a medium bowl, add all the wet ingredients and mix well.
Add the wet ingredients to the dry and mix until just combined. Don't overmix, or the muffins will be tough.
Spoon the batter into the muffin tins until they are approximately half to three quarters full.
Bake for 12-15 min.
I usually double this recipe and end up using a 29 oz. can of pumpkin. It's a little more than called for, but I don't know what do do with the little bit of pumpkin that is left, so I just throw the extra in and it's fine.
These are pretty sweet, so you can decrease the sugar if you like. My kids LOVE to put chocolate chips in these!