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Pumpkin Muffins

  • Makes: 24 muffins  
  • Preparation Time: 15 minutes plus baking time 

Ingredients

Dry Ingredients

2 cups500 ml Robin Hood® All Purpose Flour

1½ tsp7 ml baking powder

2 tsp10 ml cinnamon

1 tsp5 ml baking soda

¾ tsp3 ml nutmeg

¾ tsp3 ml ginger

½ tsp2 ml cloves

½ tsp2 ml salt

Wet Batter Ingredients

1 ½ cups375 ml canned pure pumpkin

1 can300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

½ cup125 ml granulated sugar

½ cup125 ml packed brown sugar

¾ cup175 ml Crisco® Canola or Vegetable Oil

3 eggs

Directions

  1 Sift dry ingredients together. Set aside.

  2 With electric mixer on medium speed, beat pumpkin and sweetened condensed milk together until smooth. Add remaining ingredients in order, beating well after each addition.

  3 With mixer on low speed, fold dry ingredients into wet batter ingredients just until mixed.

  4 Pour into 24 greased and muffin cups and bake in preheated 350°F (180°C) oven until toothpick inserted in center comes out clean, about 20 minutes. Turn muffins out onto wire rack. Cool completely.

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