Jumbo Pumpkin Muffins Recipe CindyJ Recipe

Name: Jumbo Pumpkin Muffins Recipe CindyJ
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups sifted unbleached all-purpose flour; 1/4 teaspoon double-acting baking powder; 1 teaspoon baking soda; 1 1/2 cups sugar; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 2 large eggs, lightly beaten; 1/2 cup vegetable oil; 1 cup canned pumpkin puree (NOT pumpkin pie filling); 1/3 cup water; 1/2 cup yellow raisins (optional)

Servings: persons

1 3/4 cups sifted unbleached all-purpose flour
1/4 teaspoon double-acting baking powder
1 teaspoon baking soda
1 1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 cup canned pumpkin puree (NOT pumpkin pie filling)
1/3 cup water
1/2 cup yellow raisins (optional)

1
Preheat oven to 350 degrees .
2
Butter and flour a 6-cup jumbo muffin pan.
3
Into a large bowl, sift together the flour, baking powder, baking soda, sugar, salt, ginger, cloves, nutmeg and cinnamon.
4
In another bowl beat together the eggs, oil, pumpkin puree and water.
5
Add to the flour mixture and beat until the batter is combined.
6
Stir in the raisins (if using).
7
Divide batter into the prepared muffin cups.
8
Bake in center of preheated oven for 55 minutes, or until a tester comes out clean.
9
Let the muffins cool in the pan on a rack for 10 minutes.
10
Turn muffins out onto a rack and let them cool completely.

822

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 cups sifted unbleached all-purpose flour, 1/4 teaspoon double-acting baking powder, 1 teaspoon baking soda, 1 1/2 cups sugar, and more.

Yes, Jumbo Pumpkin Muffins Recipe CindyJ falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jumbo Pumpkin Muffins Recipe CindyJ

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