Submitted by Jessica Guinan
3 1/3c. flour
2 tsp baking soda
3c sugar
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1c. oil
4 eggs
2/3 c. water
2c pumpkin (or 1 15oz can will do)
Preheat oven to 350. Sift or whisk together dry ingerdients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and pour wet ingredients in. Mix until just combined and place in prepared muffin tins. Bake 20-30 minutes. This time, the recipe yielded 31 muffins but a lot of mine were filled almost to the top. You could probably get close to 40 by filling them a little more than half. :)
3 1/3c. flour
2 tsp baking soda
3c sugar
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1c. oil
4 eggs
2/3 c. water
2c pumpkin (or 1 15oz can will do)
Preheat oven to 350. Sift or whisk together dry ingerdients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and pour wet ingredients in. Mix until just combined and place in prepared muffin tins. Bake 20-30 minutes. This time, the recipe yielded 31 muffins but a lot of mine were filled almost to the top. You could probably get close to 40 by filling them a little more than half. :)
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