PUMPKIN MUFFINS
Ingredients
4 eggs
1, 15 ounce can pumpkin puree
1 cup vegetable oil
⅔ cup water
3 cups sugar + 3 tablespoons for muffin tops
3 ¼ cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 heaping teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
½ cup finely chopped pecans (optional)
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix 4 eggs, pumpkin puree, cooking oil, and water with a whisk. Stir in the 3 cups of sugar. In a separate medium size bowl, mix dry ingredients. Gradually add the dry mixture to the wet mixture and stir until smooth. Do not over mix.
Grease & flour 2 muffin tins (12 cups each). Fill each muffin hole to the top with batter. Depending on the size of your tins, this recipe will make 18-24 muffins. Top each with the chopped pecans and sprinkle with about ½ teaspoon of sugar.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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