Prep Time: 20 minutes
Cook Time: 30 minutes
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking powder
- 1½ cups sugar
- 1 cup soybean oil
- 2 eggs
- 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
- Honey-pecan whipped cream cheese (optional)
Preheat the oven to 350°F. Line a standard muffin tin with paper muffin liners.
In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg and baking powder. In a second bowl, whisk together the sugar, oil and eggs. Add the pumpkin and sugar mixture to the dry ingredients and whisk just to combine. Do not overmix.
Fill the muffin cups ⅔ full and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cool to room temperature and frost with cream cheese if desired.
Nutrition per serving: 209 Calories, 12g Total Fat, 21mg Cholesterol, 76mg Sodium, 25g Carbohydrate, 1g Fiber, 2g Protein