Project Description

Recipe adapted from Libby’s

Recipe Ingredients:

  • 3 cups all purpose flour

  • 1 tablespoon plus 2 teaspoons pumpkin pie spice

  • 2 teaspoons baking soda

  • 1 ½ teaspoons salt

  • 1 ½ cups granulated sugar

  • 1 can (15 oz.) Libby’s 100% Pure Pumpkin (If using the 29 oz. can, the measurement would be 2 cups of the canned pumpkin)

  • 4 large eggs

  • ½ cup pureed white beans

  • ½ cup water

Instructions

Preheat oven to 350 degrees. Paper line or grease 30 muffin tins.

Combine flour, pumpkin pie spice, baking soda and salt in a large bowl. Combine sugar, pumpkin, eggs, oil and water in a large mixing bowl and beat until well blended.

Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. (I use an ice cream scoop to do this step.)

Bake for 25 to 30 minutes or until wooden pick inserted in center of muffin comes out clean. Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely. (I sifted some powdered sugar on top of the muffins as a final touch.) Store muffins in covered container or resealable plastic bags.