Pumpkin Muffins

Name: Pumpkin Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 425 grams can pumpkin (not pumpkin pie mix); 158 milliliters canola oil; 3 eggs; 237 milliliters Gold Medal® all-purpose flour; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 1 teaspoons kosher (coarse) salt; 355 milliliters sugar; 118 milliliters water; 355 milliliters Gold Medal® whole wheat flour

Pumpkin Muffins might be just the morn meal you are searching for. Watching your figure? This dairy free and vegetarian recipe has 163 calories, 2g of protein, and 7g of fat per serving. This recipe serves 24. This recipe covers 7% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up eggs, kosher salt, ground ginger, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.

Ingredients you will need

Baking Soda