Betty Crocker- Pumpkin Muffins
[youtube]http://youtu.be/8lLqtEpMvkA[/youtube]
Ingredients:
- 1 1/2 cups Gold Medal™ whole wheat flour
- 1 cup Gold Medal™ all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons kosher (coarse) salt
- 1 1/4 teaspoons ground cinnamon
- 1 1/8 teaspoons ground nutmeg
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 1/2 cups sugar
- 2/3 cup canola oil
- 1/2 cup water
- 3 eggs
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
Directions:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
- Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.
About the Contributor
Natalie Bullock, Staff
Natalie is a sophomore at Community. This is her first year on the Communicator, and she is eager to write for a larger audience than she ever has before. In her free time, Natalie plays lacrosse for Pioneer and likes spending time with friends.
