Pumpkin Muffins

Pumpkin Muffins

makes 18

INGREDIENTS:

2 C canned pumpkin or you can use fresh, but my muffins have a nicer top with canned ( not pumpkin pie filling)

3C All purpose flour- unbleached sometimes I make them with we wheat flour 1 cup WW/ 2 cups unbleached flour

2C white sugar

2 tsp baking soda

1/2 tsp baking powder

3/4tsp ground cloves

2 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp allspice

1 tsp salt

2/3 cup veg oil

3 eggs- large

your muffins will come out better rise with with fresh baking powder& soda & room temp pumpkin, & eggs

DIRECTIONS:

Preheat oven to 350

Mix in med bowl pumpkin, oil & eggs In extra large bowl I mix my dry ingredients really well, make a well in center & pour in wet ingredients.

Mix until incorporated BUT DO NOT OVER MIX. If you over mix you won’t have the nice big tops.

Spray each paper with a little veg oil spray (paper comes off easy that way) & place in pan. Let batter rest about 15 minutes. Fill liners using an ice cream scoop. Cook for about 20 minutes.

These muffins are good plain but really good with cream cheese frosting on top. I also sometimes put pepita seeds (bulk bins, roasted & salted on top).

CREAM CHEESE FROSTING:

1/4 cup butter softened
4 oz softened cream cheese
2 c powdered sugar
1/2 tsp vanilla

Mix well. You’ll have extra of this frosting about a 1/2 cup extra

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