A Simple Fall Treat

These muffins are perfect for fall and they are so easy! Because these don’t contain nuts, I love tossing them in my kids lunch. 

Pumpkin Muffins Recipe

Pumpkin Muffins   Save Print Prep time 10 mins Cook time 25 mins Total time 35 mins   Serves: 30 muffins Ingredients

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) pumpkin puree
• 4 large eggs
• ½ cup vegetable oil
• ½ cup water

Instructions

1. Heat your oven to 350° F. Paper-line or grease 30 muffin cups. I prefer a paper-line.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and water in large mixer bowl and beat until just blended. Add flour mixture to pumpkin mixture and stir just until moistened. Spoon batter into prepared muffin cups, filling ¾ full.
3. Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.