Cafe Continental Pumpkin Muffins


1 1/4 cup vegetable oil
3 2/3 cups sugar
5 eggs
4 1/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/3 cup water
3 1/4 cups canned pumpkin


Using an electric mixer, beat oil, sugar, and eggs until smooth. Combine dry ingredients. Combine water and pumpkin. Alternately add dry ingredients and water/pumpkin mixture to egg mixture. Spray standard-sized muffin cups with vegetable spray coating or insert paper liners. Fill muffin cups three-fourths full. Bake in 350 degree oven 20 to 25 minutes or until top of muffins spring back when pressed gently with finger.


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