Ingredients:
2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
Directions:
Preheat oven to 350°.
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
Transfer to a greased muffin pan. Bake 45-50 minutes or until toothpick inserted in the center comes out clean.
Cool 10 minutes before removing onto a wire rack. Remove pan and cool completely.
Yummmm! You can't go wrong with pumpkin ANY time of year. Those look delicious, Linda.
ReplyDeleteHey Carol- recipe was for a bundt cake but you know how much I like BIG muffins- LOL
DeleteI Love pumpkin and I couldn't resit a piece of pumpkin roll. My sugar readings showed it to. Pumpkin muffins does the same. I've tried making them without all the sugar and it just doesn't taste the same. ☹
ReplyDeleteYummy..I love pumpkin muffins. Just wondering if I could substitute pumpkin spice for the spices. Maybe I could make this into a bundt cake like the recipe was for. Are the ingredients the same?
ReplyDelete