pumpkin muffins
12 standard muffin tin or 6 jumbo muffin tin

1-3/4 cups sifted all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
11/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 tsp ground mace-secret ingredient
2 large eggs, lightly beaten
2 tsp. Vanilla extract
1/2 cup vegetable oil
1 cup canned pumpkin puree
1/3 cup water

Preheat oven to 350°. Butter and flour a muffin tin or use tall muffin papers. These muffins rise!

Into a large bowl, sift together the flour, baking powder, baking soda, sugar, salt, ginger, cloves, nutmeg and cinnamon and mace. In another bowl beat together the eggs, vanilla extract, vegetable oil, pumpkin puree and water. Add to the flour mixture and beat until the batter is combined. Divide batter into the prepared muffin cups. Bake in center rack of a preheated oven for 30-40 minutes depending on tin size used and toothpick comes out clean. Let the muffins cool completely before removing from tin.

Enjoy!