Pumpkin Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 1 cup canned pumpkin
• 2 large eggs
• 1/4 cup apple juice or water

Directions

1. Heat the oven to 350 degrees. Add paper liners to a 12-cup muffin pan.
2. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds. Create a hollow in the middle of the dry ingredients, then leave the bowl aside.
3. In another bowl, whisk the sugar, oil, pumpkin, eggs and apple juice together until the mixture is evenly blended.
4. Add the pumpkin mixture to the dry ingredients, then use a rubber spatula to fold everything together just until no streaks remain.
5. Spoon the batter into the lined muffin cups, filling each one almost to the top.
6. Bake in the heated oven until a toothpick poked into the center comes out clean, about 20 – 25 minutes.
7. Cool the muffins in the pan for several minutes, then move them to a wire rack to finish cooling. Store them in an airtight container.