Easy Pumpkin Muffins
These hard to resist muffins are a must at our family gatherings every holiday and they disappear very quickly. I love making them because they are so moist and delicious, so easy and fast to make, they keep for a week (if you hide them), they freeze well and above all everyone loves them.
Cook Time
Ingredients
- 3 ΒΌ cups all purpose flour
- 3 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups canned pumpkin puree
- 1 cup vegetable oil
- 2/3 cup milk
- 4 large eggs
- Preheat oven to 350 degrees. Spray two 12-cup muffin pans with nonstick cooking spray. Measure flour, sugar, baking soda, salt and spices into a large bowl. Stir to blend. Add pumpkin, oil, milk and eggs. Beat until well combined.
- Pour batter into prepared muffin pans. Bake for 25 minutes or until a toothpick inserted in the center of one comes out clean.