Pumpkin Muffins

This is one of my favorite recipes, and one of my first baking successes years ago. I’ve changed it over the years and it’s quite forgiving, making very light and flavorful muffins. It does require canned pumpkin to get the right texture. If you don’t have something to do with the other half of a can of pumpkin, you can easily double this to make a huge batch!

Pumpkin Muffins

2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp nutmeg

1 cup sugar
1/2 cup veg oil
2 eggs
1 cup pumpkin (1/2 can)
1/2 tsp vanilla

1/3 cup water

Mix dry ingredients
Mix other ingredients except water separately
Alternate adding dry ingredients and water to wet ingredients
Put into muffin tins – they do not need to be lined, they will come out easily once fully baked.
Bake in 180C / 350F oven until browned and baked through
Cool on a wire rack
Makes approximately 4 dozen mini-muffins or 2 dozen normal sized muffins