The recipe for her Pumpkin Muffins comes from her cookbook- The Comfort Table.
Preheat Oven to 350 degrees F.
Grease a 12 cup muffin tin or use liners (spray inside liner for muffin mixes).
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg*
* I use ground nutmeg
1/2 teaspoon salt
2 cups sugar
1/2 cup canola oil
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
One 15 ounce can pure pumpkin puree (not PIE filling)
In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, beat together the sugar, oil, eggs, and vanilla. Add the pumpkin puree and mix well. Add the dry ingredients and stir until just combined.
Pour the batter into the muffing tin. Bake 20 minutes, or until a toothpick comes out clean. Let muffin tin cool on a wire rack for 10 minutes. Remove the muffins.
Enjoy the taste of