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Pumpkin Muffins

Prep 25 mins Cooking 20 mins Serves 24

Pumpkin Muffins

Ingredients

  • 4 Born Free Eggs
  • 1 can (15 oz.) solid-pack pumpkin
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Nutrition

Calories
237
Fat
10 g
Saturated Fat
3 g
Cholesterol
47 mg
Sodium
135 mg
Carbohydrates
27 g
Dietary Fiber
trace
Protein
3 g

Preparation

  1. Preheat oven to 350° F.
  2. In a large bowl, beat the pumpkin, sugar, oil and 4 eggs until well blended.
  3. In small bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Gradually beat into pumpkin mixture until blended.
  4. Fill paper-lined muffin cups three-fourths full.
  5. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the pumpkin portion comes out clean.
  6. Cool for 10 minutes before removing from pans to wire racks to cool completely.