Thursday, September 17, 2015

#3617 - Spicy Pumpkin Muffins

(by Shirley McNevich)

1 - 15oz. can Libby's canned pumpkin
4 eggs
1 cup canola oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1/4 tsp. ginger
1 tsp. vanilla
Domino's powdered sugar (optional)

In a bowl add pumpkin, eggs canola oil, water, vanilla and white sugar--mix well. In a separate bowl add flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger--whisk to mix. Slowly add dry mixture to wet mixture while stirring--stir just until blended. Line muffin tins with cupcake liners. Fill each 2/3 full with batter. Bake at 350 degrees 25-30 minutes--test with a toothpick for doneness. Cool completely. Optional: dust the tops of the cooled muffins with powdered sugar.

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