From The Comfort Table by Katie Lee Joel
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin puree (not pie filling)
Preheat oven to 350. Grease a 12-cup muffin tin.
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 and mix well. Add the dry ingredients and stir until just combined.
Pour the batter into the muffin tin. Bake for 20 minutes, or until a toothpick comes out clean. Let the muffin tin cool on a wire rack for 10 minutes then remove the muffins.
**She must have a huge muffin tin because I was able to make 20 muffins.