Pumpkin Muffins

By á-34082

Ingredients

• 7.1 ounces whole-wheat flour (about 1 1/2 cups)
• 4.5 ounces all-purpose flour (about 1 cup)
• 1 1/4 teaspoons ground cinnamon
• 1 1/8 teaspoons ground nutmeg
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons baking soda
• 1 1/4 teaspoons kosher salt
• 1 1/2 cups sugar
• 2/3 cup canola oil
• 1/2 cup water
• 3 large eggs
• 1 (15-ounce) can pumpkin

Preparation

Step 1

1. Preheat oven to 350°.

2. Place 24 paper muffin cup liners in muffin cups. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Divide batter evenly among prepared muffin cups.

3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.

Pumpkin Bread: Spoon batter into 2 (9 x 5–inch) or 4 (5 x 3–inch) loaf pans coated with cooking spray. Bake large loaves at 350° for 1 hour; bake small loaves at 350° for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices. Serves 24 (serving size: 1 slice)