This recipe is the best I have ever found for moist, kinda dense Very Pumpkin-y Muffins. It makes a lot, so have your pans ready…I made these Wednesday night , and they were gone the next day…well, hubby taking them to work accounted for some of that I suppose…
INGREDIENTS
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 cups white sugar
- 1 cup brown sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans, or 3 regular muffin pans, or 3 mini-muffin pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven for the loaves, 20-30 minutes for the regular muffins, and 12-15 for the minis. Loaves and muffins are done when toothpick inserted in center comes out clean.
Can’t wait to try this recipe!
Say, have you ever heard of using a can of pumpkin puree with a spice cake mix? The moist pumpkin substitutes nicely for the oil and eggs, and it creates a really flavorful pumpkin cake or cupcake. It’s great for taking to parties when I’m in a rush.
Happy Autumn!
Mmmm, thanks for sharing.
Dee,
Wow! Can’t wait to whip up a batch of the muffins.