Image by congerdesign from Pixabay

Ingredients:

• 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) LIBBY’S® 100% Pure Pumpkin
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water or orange juice

Directions:

1. Preheat oven to 350° F. Paper-line or grease 30 muffin cups.
2. Combine 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; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
3. Bake for 25 to 30 minutes or until a wooden pick inserted in the centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.

FOR 72 MINI MUFFINS:

Prepare as above; filling 3/4 full. Bake for 15 to 17 minutes.

FOR 12 JUMBO MUFFINS:

Prepare as above; filling 3/4 full. Bake for 33 to 36 minutes.

For this and other recipes from Libby’s visit:  https://www.verybestbaking.com/libbys/recipes/