Pumpkin Muffins

PUMPKIN MUFFINS
3 c. all-purpose flour
1 Tbsp. + 2 tsp. pumpkin pie spice
2 tsp. baking soda
1-1/2 tsp. salt
3 c. white sugar
1 can (15 oz.) pumpkin puree (I use Libby's)
4 large eggs
1/2 c. oil
1/2 c. water
2 tsp. vanilla extract
1 c. chopped nuts (walnuts or pecans)
1 c. raisins
Instructions
  • Preheat oven to 350° F. Paper-line or grease 30 muffin cups.
  • Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
  • Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.
  • Add flour mixture to pumpkin mixture; stir just until moistened.
  • Spoon batter into prepared muffin cups, filling 3/4 full.
  • Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean.
  • Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
  • Store muffins in covered container or resealable plastic bags.

Cooking w/ Baby Bears