Ingredient List
For the muffins:
  • 3 ½ cups all-purpose flour
  • 1 ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 ½ teaspoons baking soda
  • 3 cups sugar
  • 1 cup vegetable or canola oil
  • 4 eggs
  • 2/3 cup water
  • 1 (14 oz.) can pumpkin
  • 1 cup chopped nuts (optional)
  • ½ cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons milk or cream
for the muffins
  • Preheat oven to 350oF. 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.

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

Helpful hint
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