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PUMPKIN MUFFINS

Ingredients

4 eggs

1, 15-ounce can pumpkin puree

1 cup vegetable oil

2/3 cup water

3 cups sugar + 3 tablespoons for muffin tops

3 ¼ cups flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 heaping tsp cinnamon

1 tsp nutmeg

½ tsp 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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