Pumpkin Spice Muffins


I would have loved to feature the entire pan of these muffins, but I was doing good to get them out of the oven before my family scarfed them all down. This is a wonderful recipe, and the smell is divine! I made these last night, and they are all gone today. Thank you so much for this recipe Jmelyn.


Makes two loaves or up to 24 muffins
Ingredients:
  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves
Directions:
  1. Heat oven to 350.
  2. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  3. Beat until well mixed.
  4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  6. Grease two 9 x 5 inch loaf pans and dust with flour.
  7. Evenly divide the batter between the two pans.
  8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool for 10-15 minutes, and then remove from pans by inverting onto a rack and tapping the bottoms.
  10. Slice and serve plain, buttered, or with cream cheese.


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