It’s Muffin Monday here at our house (I love a good meal planning alliteration, don’t you?) This Monday I’ll be departing from our usual chocolate chip muffins for something a little more autumnal…Pumpkin Muffins!
This recipe makes quite a bit of batter. It can yield one standard 12 muffin pan, and a pan of 24 mini-muffins. Though I’ve always made muffins from this, I’m sure it would make several nice mini-loaves if that’s your preference. We just make the muffins and pop the leftovers in the freezer. They freeze beautifully. Enjoy!
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups white sugar
- 1 cup solid pack pumpkin puree
- ½ cup vegetable oil
- ¼ cup chopped walnuts (optional)
- ⅓ cup water
- 2 eggs
1. Grease 1 non-stick dozen muffin pan, and 1 non-stick 2 dozen mini-muffin pan. Preheat oven to 350 degrees F (175 degrees C).
2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, veg oil, eggs, and nuts. Stir until well combined. Pour batter about 2/3 full into prepared muffin pans.
3. Bake for approximately 17 – 20 minutes depending on your oven (check on the mini-muffins around the 10 minute mark with a cake tester – they will come out sooner.)