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Jumbo Pumpkin Muffin

Great for fall, these pumpkin muffins feature hints of cinnamon, allspice, cloves and nutmeg.

At a glance
Main Ingredient
Bread/Pastry
Cuisine Type
American
Menu Part
Entrée
Serves
140 61/2-oz. muffins
Yield: 140 61/2-oz. muffins

Ingredients

2 #10 cans pumpkin
7 lbs. eggs
6 lbs. canola oil
181/4 lbs. sugar
3 oz. salt
3 oz. ground cinnamon
1/2 oz. ground allspice
11/2 oz. ground cloves
11/2 oz. ground nutmeg
5 oz. baking soda
2 oz. baking powder
14 lbs. flour
11/2 lbs. course sugar

Methods/Steps

1. Mix pumpkin, eggs, oil and sugar. Add salt, spices, baking soda and baking powder. Add flour and mix until smooth.

2. Fill 140 paper-lined large muffin cups, about 4½-in. in diameter, with batter. Sprinkle with coarse sugar. Bake in 350°F. oven for 22 mins. Turn oven down to 320°F. and bake 22 mins., or until cooked.

Recipe by Cornell University, Ithaca, N.Y.

Related Terms:

Bread/Pastry, American, Entrée

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