Are you craving a little taste of fall? With the pumpkin craze at an all-time high in America, it’s hard to go anywhere without seeing the word pumpkin. Pumpkin is actually considered a Super Food since it’s low in calories and fat, plus it’s a rich source of fiber and the antioxidant Vitamin A! So I decided to try out a new pumpkin recipe for Lauren Cecchi New York.
These pumpkin muffins are insanely delicious and easy to make, plus you can have them with breakfast, lunch or dinner. You probably have most of the ingredients laying around at home, so whip some up for a weekend treat.
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) 100% Pure Pumpkin
4 large eggs
1/2 cup vegetable oil
1/2 cup water or orange juice
Preheat your oven to 350° F and paper-line or grease 30 muffin cups. Combine the flour, pumpkin pie spice, baking soda and salt in a large bowl. Combine sugar, pumpkin, eggs, oil and juice in a large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture and stir until blended. Spoon batter into prepared muffin cups, filling 3/4 full. Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Bon appétit!