2 1/2 c Sugar
1 c oil
4 eggs
1 tsp vanilla extract
3 1/2 c flour (I used whole wheat)
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
grated nutmeg
2/3 c water
29 oz Can pumpkin
1 c Chopped nuts (optional)
3/4 Raisins or cranberries (optional)
Raw sugar (or other coarse-crystal sugar) for sprinkling on top.
Preheat oven to 350 F
In a large mixing bowl, beat Sugar, oil, eggs and vanilla. Mix dry ingredients in a separate bowl. Alternately add water and pumpkin to wet ingredients. Then beat in Pumpkin on low. If using, fold in nuts and/or dried fruit with spatula.
Grease muffin cups, fill 3/4 full, and sprinkle tops with raw sugar. Bake at 350 F for about 25 minutes or until toothpick inserted in center comes out clean. You may have to do 2-3 batches depending on how many muffins your tins will cook. I got about 2 1/2 dozen.
Personal notes:
the original recipe only called for half as much pumpkin, but I had a larger can so I used that and the muffins turned out moist and delicious.
I can not tell at all that I used whole wheat flour, probably because of the sugar and how moist everything is.
I did my first dozen with no nuts and raisins for my son, and it was easy to just add them to the second batch.
