Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water or orange juice

 

Directions:

  1. Preheat oven to 350° F. Paper-line or grease 30 muffin cups.
  2. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Combine sugar, pumpkin, eggs, oil, and juice in a 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.
  3. Bake for 25 to 30 minutes or until a wooden pick inserted in the centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.

 

FOR 72 MINI MUFFINS:

Prepare as above; filling 3/4 full. Bake for 15 to 17 minutes.

 

FOR 12 JUMBO MUFFINS:

Prepare as above; filling 3/4 full. Bake for 33 to 36 minutes.

 

For this and other recipes from Libby’s visit:  https://www.verybestbaking.com/libbys/recipes/