Pumpkin Muffins


15 ounce can pure pumpkin
3 cups white flour
1 3/4 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup canola or vegetable oil
1/2 cup water
4 large eggs


Preheat oven to 375. Put all ingredients into a large mixing bowl in the order above and mix well either by hand or with hand mixer until smooth.

Use a 12 cup standard size muffin pan and put paper liners into each cup. Bake in the oven about 15-20 minutes or until a toothpick inserted into the middle of the muffins comes out clean. Let cool on a wire rack about 15 minutes and then remove muffins.

** This recipe makes 24 muffins total, so unless you have 2 muffin pans that you can use at the same time you’ll have to do it twice.

** The mixture will stay good for about 3-4 days in the fridge also, if you want to bake them later.

** You can also add 1 cup of chocolate chips or 1 cup of walnuts to the pumpkin mixture before baking if you wish for a variation.

To read more from Cathy, visit bountifulplate.blogspot.com