Pumpkin Muffins
Prep time:
Baking time:
Makes:
2 dozen
Freezing:
excellent
Ingredients:
3 cups
(750 mL)
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
4
eggs
1½ cups
(375 mL)
Vegetable or Canola Oil
2½ cups
(625 mL)
pumpkin purée
Directions:
- 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.
Tips:
- Recipe can be halved.