Equipment
 

• Two muffin pans
• Can opener
• 1 large and 1 medium bowl
• Measuring cups and spoons
• Large spoon
• Cooling rack
   

Ingredients
 

• Nonstick cooking spray
• 4 c. flour
• 1 1/4 c. sugar
• 2 t. baking soda
• 1 t. salt
• 1 t. baking powder
• 1 t. cinnamon
• 1 t. nutmeg
• 1/4 t. cloves
• 1/4 t. ginger
• 1 can (15 oz.) pumpkin
• (2 c. fresh, cooked)
• 1 c. oil
• 4 eggs
• 2/3 c. water

Preparation Time: 20 minutes
 

1. Wash hands and surfaces.
    
2. Preheat oven to 400˚ F.
    
3. Spray pans with nonstick cooking spray.
    
4. In large bowl, mix together flour, sugar, baking soda, salt, baking powder and spices.
    
5. In medium bowl, beat pumpkin, oil, eggs and water. Add to dry ingredients.
    
6. Stir just until flour is moistened. Do not over mix.
    
7. Spoon the batter into muffin cups; fill 2/3 full. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Makes 2 dozen.
    
8. Remove from pans and cool completely. Its best to store muffins in room temperature in covered airtight containers, plastic or glass. Store up to three days.