These muffins are moist and full of pumpkin flavor. One of Nicole & friends favorites. The recipe was passed onto me from my mom (Arlenne Doyle) with a few tweaks. Thanks to my mistake of adding way too much pumpkin the first time I made the recipe.
They turned out so good that I continued to make the mistake, time and time again. Enjoy!
Pumpkin Muffin Recipe
Contributed by Denise
Preheat Oven to 350 Degrees
Makes 3 1/2 Dozen
Wisk eggs and oil in a large bowl, add pumpkin and mix well. Slowly add shifted dry ingredients to wet mixture, alternating with water. Spoon mix into greased muffin pans.
Bake 20 minutes at 350 degrees, rotating pans halfway through. Let sit 5-10 minutes and then cool on racks.
Sift Together Dry Ingredients:
- 3 1/2 Cups of Flour
- 3 Cups of Sugar
- 2 tsp of Baking Soda
- 1 tsp of Baking Powder
- 1 tsp of Salt
- 1 tsp of Cinnamon
- 1 tsp of Nutmeg
- 1 tsp of Allspice
- 1/2 tsp of Cloves
Wet Ingredients:
- 4 Eggs Beaten
- 1 Cup of Canola Oil
- 1 lb 13 oz. Can of Pumpkin
- 2/3 Cup of Water
Doc’s Letter to Mary 1949
