Pumpkin Muffins

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 24
Ingredients: Dry Ingredients:; 2 cups (500 mL) Robin Hood® All Purpose Flour; 1 1/2 tsp (7 mL) baking powder; 2 tsp (10 mL) cinnamon; 1 tsp (5 mL) baking soda; 3/4 tsp (3 mL) nutmeg; 3/4 tsp (3 mL) ginger; 1/2 tsp (2 mL) cloves; 1/2 tsp (2 mL) salt; Wet Batter Ingredients:; 1 1/2 cups (375 mL) canned pure pumpkin; 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk Low Fat Sweetened Condensed Milk; 1/2 cup (125 mL) granulated sugar; 1/2 cup (125 mL) packed brown sugar; 3/4 cup (175 mL) Canola or Vegetable Oil; 3 eggs

Prep Time 15 mins

Cook Time 20 mins

Serves 24

Difficulty N/A

Ingredients

Dry Ingredients:
2 cups (500 mL) Robin Hood® All Purpose Flour
1 1/2 tsp (7 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (3 mL) nutmeg
3/4 tsp (3 mL) ginger
1/2 tsp (2 mL) cloves
1/2 tsp (2 mL) salt
Wet Batter Ingredients:
1 1/2 cups (375 mL) canned pure pumpkin
1 can (300 mL) Eagle Brand^® Original or Low Fat Sweetened Condensed Milk
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar
3/4 cup (175 mL) Canola or Vegetable Oil
3 eggs

Low Fat Sweetened Condensed Milk

Directions

Step 1:

Sift dry ingredients together. Set aside.

Step 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.

Step 3:

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

Step 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.