Jumbo Pumpkin Muffins

This is a good recipe, as it uses an entire can of pumpkin – no waste – and it makes many muffins. The muffins can also be baked in traditional-sized muffin tins, but reduce the cooking time.

3 eggs
1 cup sugar
½ cup brown sugar
One 15 oz. can pumpkin
½ cup vegetable oil (I use canola)
½ cup apple juice, orange juice, milk or water
3 cups white pastry or all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup chopped nuts, optional (I suggest walnuts or pecans)

Heat oven to 350°. Line 10 to 12 jumbo muffin cups with paper liners (or with oil if you prefer).

In a large bowl, beat eggs with the sugars until well blended and frothy, then add the oil, juice and pumpkin. Mix well.

Sift together the flour, baking soda, baking powder, salt and spices. Stir the flour mixture into the pumpkin mixture until just moist. Add the nuts and stir until just blended. Spoon into prepared muffin cups. Bake for approximately 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let rest 5 minutes, then carefully remove to wire rack to cool.

Makes 10 to 12 large muffins.

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