Vonna’s Pumpkin Muffins

 This recipe yields 24 muffins. 

Line 2 cupcake tins with papers, set aside.

Ingredients: 

29 oz. Pumpkin purée (not pie filling - this is the large can) 

4 room temp eggs

1/2 c milk

2 tsp baking soda

4 tsp cinnamon

2 tsp pumpkin pie spice

1 tsp ginger 

1 tsp salt

1 c oil

1 c sugar 

2/3 c packed brown sugar

2 1/2 c all purpose flour

Throw all of this in a bowl, mix until fully combines, scraping down sides as you go. 

Fill paper cups in tins fully with batter. 

Bake at 425 degrees for 5 minutes (to let the baking soda puff the tops of the muffins) 

Then turn down to 350 degrees bake additional for 16 minutes. 

Pull, cool and enjoy! These muffins are not very sweet and a nice way to enjoy a sweet without it being decadent. They are delicious served with cream cheese.