Basic Pumpkin Spice Muffins

These are our go-to pumpkin spice muffins for winter, spring, summer, or fall. You can substitute all purpose flour for the whole wheat flour if you wish. I like the hardiness that the whole wheat flour brings. You can also add a cup of chocolate chips to this mixture if you feel like having something a little extra sweet or a cup of chopped nuts if you're feeling a little nutty.

Ingredients:

3 C Whole Wheat Flour

1 Tbs plus 2 tsp Pumpkin Pie Spice

2 tsp Baking Soda

1 1/2 tsp Salt

1 C White Sugar

1 C Brown Sugar

1 can (15 ounces) Pumpkin

4 large Eggs

1/2 cup Vegetable Oil

1/2 C Milk

Preheat oven to 400°. Grease 24 standard size or 12 jumbo muffin cups.

In a large bowl mixed together pumpkin, brown and white sugars, eggs, oil, and milk.

And another bowl mix together whole wheat flour, salt, baking soda, and pumpkin pie spice.

Mix dry ingredients into wet. Then scoop mixture into muffin tins.

Bake at 400° for 5 minutes then turn down oven to 350°. Bake additional 15 minutes for standard muffins or 25 minutes for jumbo muffins.

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