Pumpkin Muffins

The marvelous flavor of pumpkin should not be limited to the months of autumn! Enjoy these moist and flavorful pumpkin muffins for breakfast, a snack, or a sweet dessert. This recipe makes extra, so it is perfect for a bake-and-take for your friends, coworkers, child’s teachers or neighbors. Check out these Pumpkin Bran Muffins!

Prep Time 15

Cook Time 22

Total Time 37

Servings 48

Baking Temp 350°F

Equipment

Regular muffin tins OR mini muffin tins
Sifter
Nonstick cooking spray

Ingredients

3.5 cups cups all-purpose flour
1 1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2.5 teaspoons baking soda
3 cups sugar
1 cup vegetable or canola oil
2/3 cup water
1 (14-ounce) can pumpkin
1 cup chopped nuts (optional)

Instructions

FOR THE MUFFINS:

Preheat oven to 350^oF. Prepare muffin pans by coating with nonstick cooking spray.
In a very large bowl, sift together flour, salt, cinnamon, pumpkin pie spice and baking soda.
To the dry ingredients, add the sugar, oil, eggs, water and pumpkin. Mix very well to ensure there are no remaining lumps of flour. Gently stir in nuts, if desired.
Divide the batter among the prepared muffin pans, filling about 2/3rds full. Bake for 22 - 25 minutes for regular muffins or 12 - 15 minutes for mini muffins, or until toothpick inserted in the center comes out clean.
Allow pumpkin muffins to cool in the pan for a few minutes before removing to a cooling rack to cool completely.

FOR THE GLAZE:

If desired, whisk together glaze ingredients and drizzle over muffins.

Notes

This recipe makes about 8 dozen mini muffins or about 4 dozen standard muffins.

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