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Pumpkin Muffins
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Prep Time:
15 minutes
Total Time:
45 minutes
Homemade Pumpkin Muffins: Easy recipe, no mixer needed. Makes 24 warm, freshly baked muffins. Perfect for breakfast on-the-go or freezing for later. Skip the coffee shop!
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)
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • Combine the flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl, making a well in the center of the mixture. In a separate medium bowl, whisk together the sugar, oil, water, and eggs. Stir in the pumpkin, then add this mixture to the flour mixture, stirring until just combined. Distribute the batter evenly among the muffin cups.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 5 minutes, then remove from pans onto cooling racks. Enjoy warm or at room temperature.

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