Pumpkin Muffins

Enjoy the flavors of fall with this pumpkin muffin recipe from the Pediatric Diabetes Clinic.  Did you know: pumpkin is a great source of Vitamin A, which can help keep your pumpkineyes healthy.

Kitchen Tools:

Cupcake tins
Cupcake papers
2 Large bowls
Large spoon
Large whisk
Wooden toothpicks
Wire cooling rack


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 (15oz) 100% pure pumpkin
4 large eggs
1/2 cup vegetable oil
1/2 cup water


Preheat oven to 350 degrees.  Paper line or grease 30 muffin cups.

Combine flour, pumpkin pie spice, baking soda and salt in a large bowl.  Place sugar, pumpkin, eggs, oil and water in a separate bowl and whisk until just blended.  Add flour mixture to pumpkin mixture and stir just until moistened.  Spoon batter into prepared muffin cups, filling each 3/4 full.

Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool pans on wire racks for 10 minutes.  Remove muffins from pans and let cool completely on wire racks.

Store muffins in covered container or resealable plastic bag.

Prep time: 10 min l Makes: 30 servings l Carbs per serving: 30 grams

Recipe adapted from verybestbaking.com

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