Pumpkin Muffins

So, if you're a nerd like me, you may remember that there was a canned pumpkin shortage last year. After the tragic events of last year, I have become a pumpkin hoarder and buy multiple cans of the stuff every time I see it in the store. This week, I finally got around to my first pumpkin recipe of the season! These turned out fantastic. They are definitely not light, but I'm hoping to try a lighter recipe soon and will be sure to post that as well.

Pumpkin Muffins (adapted from Better Homes and Gardens New Cookbook)

You will need:

• 3 cups sugar
• 1 cup oil
• 4 eggs
• 3 1/3 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2/3 cup water
• 1 15-ounce can pumpkin
• Powdered sugar

Prepare muffin tins. I used paper cups, and then used cooking spray for good measure. I ran out of paper cups and just used cooking spray for the last few and they turned out fine too... so whatever floats your boat :) Preheat oven to 350 degrees.

In a large bowl, beat sugar and oil on medium speed. Add eggs and beat well. Set aside.

Combine flour, baking soda, salt, cinnamon, and nutmeg in a large bowl. Alternately add flour mixture and water to sugar mixture, beating on low after each addition just until combined. Beat in pumpkin.

Spoon into muffin tins (I've found that a 1/4 cup measuring cup works well to get muffins of equal size.) Bake for 20-25 minutes, until a toothpick inserted comes out clean.

Sprinkle with powdered sugar before serving.