Autumn is my favorite season of the year. The trees show off their brightest and boldest colors as the leaves start to change. We break out the fall clothing (well, perhaps on some days…let’s be honest I live in the South). My favorite sport of college football is in full swing and I love the local Friday Night Lights as well. So, in honor of this beloved season, I wanted to share a delicious recipe to get you in the mood for fall food. And when we think of FALL, many of us think of pumpkin spice everything! Pure pumpkin is considered a SUPER FOOD as it is low in calories and fat and is a naturally rich source of fiber and Vitamin A (AN ANTIOXIDANT). So here is a delicious and easy recipe for Pumpkin Spice Muffins that is sure to be a crowd pleaser and bring in the wonderful taste and fragrance of FALL!
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) 100% Pure Pumpkin
4 large eggs
1/2 cup vegetable oil
1/2 cup water or orange juice
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 a covered container or re-sealable 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.