Pumpkin Muffins

muffins

These muffins stay moist and fresh for at least a week, and will taste delicious even when frozen and defrosted. Enjoy!

Makes: 15 muffins
Prep time: 10 min
Cook time: 25 min
Oven temp: 350°F

Skill level: Easy
Cost estimate: $3

Ingredients
1 1/2 cups all-purpose flour
1/2 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup honey
½ of a 15 ounce can of pumpkin
2 large eggs
1/4 cup olive oil
1/4 cup water or orange juice

Instructions
Preheat oven to 350°. Paper-line or grease 30 muffin cups. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in 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.

Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

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