Last year, my friend Kim brought these amazingly delicious pumpkin muffins that her mom baked to our friend's bachelorette weekend. I asked her for the recipe and enjoyed making them last fall. When another friend's bachelorette weekend (this past weekend) was approaching, along with the first day of fall, I had to make these muffins and share them. Thank you to Kim's mom for a fantastic hand me down recipe!
FIVE SPICE PUMPKIN MUFFINS 2 1/2 cups flour 1 1/2 cups sugar (white) 1 cup brown sugar 1 1/2 tsp salt 1 1/2 tsp baking soda 1/4 tsp baking powder 1- 16oz can of pumpkin 3/4 cup Canola oil 3/4 cup water 3 eggs 3/4 tsp each: cinnamon, cloves, nutmeg, allspice, ginger Grease and flour loaf pans or use cupcake papers to line pans for muffins. Bake at 350 degrees for 1 hour for a loaf; 20-30 minutes for regular muffins; 10-15 minutes for mini muffins. Note: Although not the traditional technique for quick breads, I have had most success by mixing the sugars and oil, then adding the rest of the wet ingredients, and next adding the dry ingredients in this recipe. I have used a whisk to break up most of the lumps before filling the muffin cups nearly full.