Wednesday, September 29, 2010


1 3/4 cups unsifted flour
1 1/4 cups granulated sugar
1/2 cup chopped pecans
2 tsps ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp baking powder
2 large eggs
1 cup pumpkin puree
1/2 cup canola oil
1/3 cup water

Preheat oven to 400 degrees. Grease 18 muffin cups or line with paper liners and set aside.

In a large bowl combine the flour, sugar, pecans, cinnamon, baking soda, salt, cloves, nutmeg, ginger, and baking powder; set aside.

In a medium bowl, beat the eggs. Beat in the pumpkin puree, canola oil and the water just until blended. Stir the egg mixture into the flour mixture just until moistened - batter will be lumpy. Spoon the batter into the prepared muffin cups filling each to 3/4 full. Bake at 400 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

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