Pumpkin Spice Muffins

Ingredients

1-1/2 cups (375 mL) all purpose flour
1 cup (250 mL) granulated sugar
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) ground cloves
2 eggs
1 cup (250 mL) canned pumpkin
1/2 cup (125 mL) vegetable oil

Preparation

Line 12 large muffin cups with paper liners; set aside.

In large bowl, whisk together flour, sugar, cinnamon, ginger, salt, baking powder, baking soda and cloves. In separate bowl, whisk eggs; blend in pumpkin and oil. Pour over flour mixture; stir just until moistened. Spoon into prepared cups, filling to top; with wet spoon, flatten tops.

Bake in centre of 350 degree F (180 degree C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool on rack. (Make-ahead: Wrap individually in plastic wrap and store at room temperature for up to 24 hours. Or enclose in airtight container and freeze for up to 2 weeks.)