Pumpkin Muffins
Why buy these fall favorites at your local coffeeshop? This recipe comes together easily—no electric mixer required—and you’ll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.
Directions
Recipe Ingredients
- 1 1/2 cups Gold Medal™ whole wheat flour
- 1 cup Gold Medal™ all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons kosher (coarse) salt
- 1 1/4 teaspoons ground cinnamon
- 1 1/8 teaspoons ground nutmeg
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 1/2 cups sugar
- 2/3 cup canola oil
- 1/2 cup water
- 3 eggs
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
Related Recipes
