I love the taste of a pumpkin muffin, the gentle spice with sweet pumpkin combination is magical. This recipe bakes up light and fluffy, just like the ones you get in cafes.
Full time 45 minutes
Makes 12 jumbo muffins
15 oz canned pumpkin puree (not pie)
3 cups flour
3 cups sugar
2 1/2 tbsp pumpkin pie spice
1/2 cup vegetable oil
1/2 cup orange juice
2 tsp baking soda
1 1/2 tsp salt
Preheat oven to 375' and line 12 jumbo muffin cups with paper liner.
In a mixing bowl whisk together all dry ingredients.
Add in all liquid ingredients except pumpkin puree.
Fold in the pumpkin puree.
Fill paper liner 2/3 of the way full.
Bake in the oven for 30-35 minutes. Or until an inserted toothpick comes out clean.
Allow to cool in trays for 3-5 minutes or until you can easily handle them.
Gently turn the out onto a cutting board and allow to finish cooling.