Makes: 2 dozen
Five Roses® All Purpose Flour
1½ cups (375 mL) granulated sugar
2 tsp (10 mL) baking soda
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) ground cloves
1½ cups (375 mL) Crisco® Vegetable or Canola Oil
2½ cups (625 mL) pumpkin purée
- Preheat oven to 375 °F (190 °C).
- Combine first 7 dry ingredients in large bowl.
- Beat eggs, oil and pumpkin together until well blended. Stir into dry ingredients, mixing until blended. Spoon into greased muffin cups, filling ⅔ full.
- Bake at 375 °F (190 °c) for 20-25 minutes, or until top springs back when lightly touched. Cool 10 minutes then remove from pan; transfer to racks; cool completely.
- Recipe can be halved.