Pumpkin Muffins

 


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)

  • Steps

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

    2 In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.

    3 Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

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