Betty Crocker- Pumpkin Muffins


Better Crocker Recipe 


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)


  • 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.