Pumpkin Muffins

These muffins make a great addition to breakfast or as a snack.  The recipe makes two dozen muffins – freeze half of them for later.  (If frozen, simply microwave 20-30 seconds.)

What you’ll need:

  • 1 1/2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons cinnamon
  • 1 1/8 teaspoons nutmeg
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/2 cups sugar
  • 2/3 cup canola oil
  • 1/2 cup water
  • 3 eggs
  • 1 (15-ounce) can pumpkin (pure pumpkin, not pumpkin pie filling)

What you’ll do:

  • Preheat oven to 350 degrees.
  • Place 24 paper muffin cup liners in muffin cups.
  • Combine the flours, cinnamon, nutmeg, cloves, ginger, baking soda and salt in a large bowl.
  • Make a well in the center.
  • In a medium  bowl, combine the sugar, oil, water and eggs.  Stir with a whisk.  Add in the pumpkin and combine.
  • Add the pumpkin mixture to the flour mixture.  Stir until just moist.
  • Divide among the muffin cups.
  • Bake for 25 minutes.

Recipe and image from Oxmoor House.

So what are you waiting for…Get dinner on the table!


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