Pumpkin muffins
12 Standard Muffin Tin or 6 Jumbo Muffin Tin
1-3/4 cups sifted with versatile flour
1/4 tsp baking powder
1 teaspoon of baking soda
11/2 cups of sugar
1/2 tsp salt
1/2 tsp ground inger
1/2 tsp ground cloves
1/2 tsp Grand Nutmeg
1 teaspoon ground cinnamon
1/4 TSP Ground Mace Seclet Ingredients
Two big eggs, lightly beaten
2 tsp. Vanilla extract
1/2 cup vegetable oil
1 cup of canned pumpkin puree
1/3 cup of water
Preheat the oven to 350°. Frag the butter and flour muffin cans or use tall muffin paper. These muffins rise!
In a large bowl, sieve together flour, baking powder, baking soda, sugar, salt, ginger, cloves, nutmeg, cinnamon and mace. In another bowl, beat together the eggs, vanilla extract, vegetable oil, pumpkin puree and water. Add to the flour mixture and beat the batter until mixed. Divide the batter into prepared muffin cups. Depending on the size of tin used, bake in a preheated oven center rack for 30-40 minutes, and the toothpicks will be clean. Allow the muffins to cool completely and then remove from the tin.
enjoy!
Source: Cup of Jo – cupofjo.com
