Pumpkin Muffins

Prep Time: 15 minutes                   Baking Time: 20-25 minutes
Yield: 12 standard muffins; 24 mini muffins;  1 loaf

Ingredients:

225 g (1 ½ cups) all-purpose flour
1 ¼ cups (310 mL) granulated sugar
1 teaspoon (5 mL) baking powder
½ teaspoon (2.5 mL) baking soda
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground allspice or Chinese 5-spice
¼ teaspoon (1.5 mL) ground cloves
¼ teaspoon (1.5 mL) ground nutmeg

1 cup (250 mL) pumpkin puree (not pumpkin pie filling)
2 large eggs, at room temperature
1/3 cup (85 mL) vegetable oil
1 teaspoon (5 mL) pure vanilla extract

Method:

1. Preheat oven to 350 degrees F (180 C). Prepare a muffin pan with muffin liners, or spray with a cooking oil spray.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and spices. Stir to thoroughly combine. In a separate bowl, beat together pumpkin puree, eggs, oil, and vanilla.
3. Stir pumpkin mixture into the flour-sugar mixture. Stir until ingredients are just incorporated. Spoon batter into prepared muffin cups.
4. Bake for 20 – 25 minutes, or until an inserted cake tester comes out clean. Baking time will be less for mini muffins – and, more time for a loaf.
5. Cool on a wire rack. When cool, frost with a cream cheese frosting.