These easy and delicious pumpkin muffins freeze well and can be quickly microwaved for busy mornings. This same recipe can make 2 loaves of pumpkin bread if you prefer – simply bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.


- 3 1/2 cups flour
- 2 1/2 cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 15 oz. can pumpkin
- 1 cup vegetable oil
- 2/3 cup water
- 2 eggs
-
Preheat oven to 350 degrees.
-
In a large mixing bowl, stir together all the ingredients.
-
Pour into 24 greased muffin tins.
-
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.