I know some of you will think these are out of season, and that pumpkin belongs in the fall. I’m here to tell you that I love pumpkin, anytime of the year. (I would buy a pumpkin scone from Starbucks any month of the year if they sold them year-round ). That being said, my kids love these. Both of them inhaled a fresh, warm, muffin today with lunch.
Be forewarned, this is a huge batch. By using the entire can of pumpkin, you will make approximately 32 muffins. I will also include the measurements if you use the 29 oz can of pumpkin, as doing the math takes time and I already have it done. I have done the 29 oz can before and it made about 44 muffins. It’s great to make the huge batch if you are hosting brunch, baking for a bake sale, or wanting to make and freeze these for yourself or kids.
Pumpkin Muffins (15 oz can of pumpkin puree)
1 (15 oz) can pumpkin puree (not canned pumpkin pie)
3 cups sugar
3 1/3 cups flour
1 cup vegetable oil
1 cup water
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp ground cloves
1. Pre-heat oven to 350 degrees F.
2. In a large bowl (this is a big recipe, trust me, you will need a big bowl to mix), place all ingredients. Mix well with an electric mixer.
3. Scoop mixture into a muffin pan that is either greased or lined with cupcake liners.
4. Fill each cup almost all the way full.
5. Bake at 350 degrees F for 25 minutes. Remove muffin pan from oven. Let to cool several minutes before removing the muffins.
And as promised here’s the measurements for the 29 oz can of pumpkin puree:
1 (29 oz) can pumpkin puree (not canned pumpkin pie)
5 1/4 cups sugar
5 3/4 cups flour
1 3/4 cups vegetable oil
1 3/4 cups water
3 1/2 tsp baking soda
1 3/4 tsp baking powder
1 3/4 tsp salt
3 1/2 tsp cinnamon
3/4 tsp nutmeg
1 1/3 tsp ground cloves
Follow the same instructions as listed above.
*You will need a very big bowl to mix this in.