Pumpkin Muffins
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 2 cups granulated white sugar
  • ¾ cup vegetable or canola oil
  • 3 large eggs
  • ½ cup water
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1-1/2 teaspoons ground cinnamon
  • ⅛ teaspoon salt
  1. Preheat oven to 350 degrees. Grease 24 2-1/2-inch muffin cups or line with paper baking cups.
  2. In a large bowl, stir together pumpkin, sugar, oil, eggs, and water until blended.
  3. Sift together the remaining ingredients into another bowl. Stir into the pumpkin mixture until just moistened, being careful not to overmix.
  4. Divide the batter evenly into prepared tins. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack. Serve warm or at room temperature.
  5. Note: Serve muffins with butter, or if you like, a cinnamon butter can be made by mixing a teaspoon of ground cinnamon into each 4 Tablespoons butter. (This is what I do!) Makes 24 standard size muffins..
Recipe by The Culinary Cellar at https://theculinarycellar.com/the-pilgrims-inn-cookbook/