Pumpkin Muffins From Paintbox Lodge Canmore

Ingredients

2 c flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/8 tsp nutmeg

3/4 c dark brown sugar

1/4 c canola oil

2 large eggs

1 c canned pumpkin

3/4 c milk

Can add raisins, dates, chocolate chips, quarter cup pumpkin

Directions

Heat oven to 400°. Coat 12 muffin pan with cooking spray.

In medium bowl, whisk together, flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, oil, and one egg until combined. Add the other egg and whisk well. Whisk the pumpkin and vanilla,

Was in the flower in two batches, alternating with the milk. Whisk until just combined. Do not over mix.

Pour the batter into the prepared muffin tins, and sprinkle with pumpkin seeds. Tap the pan on the counter a few times to remove air bubble

Bake 20 minutes or until a toothpick comes out clean. Let cool on rack 15 minutes. Run a knife around muffins to loosen them and unmold. Cool completely on rack.