Pumpkin Muffins

I always buy plenty of Libby pumpkin on clearance after Thanksgiving.   You never know when you will need that pumpkin pie. 

Libby's Pumpkin Muffins

Recipe Ingredients:

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
4 large eggs
1/2 cup vegetable oil
1/2 cup water or orange juice (I recommend milk, buttermilk or sour cream)

Cooking Directions:

1. Preheat oven to 350°F (175°C). Paper-line or grease 30 muffin cups.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with sugar.
   
3. Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

Makes 30 muffins.

For 72 Mini Muffins: Prepare as above; filling 3/4 full. Bake for 15 to 17 minutes.

For 12 Jumbo Muffins: Prepare as above; filling 3/4 full. Bake for 33 to 36 minutes.

Nutritional Information Per Serving (1/30 of recipe): Calories: 170 Calories from Fat: 40 Total Fat: 4.5 g Saturated Fat: 1 g Cholesterol: 30 mg Sodium: 210 mg Carbohydrates: 30 g Dietary Fiber: 1 g Sugars: 21 g Protein: 2 g.

https://www.verybestbaking.com/libbys/recipes/libby-s-pumpkin-muffins/