Ingredients
1 1/2
cups Gold Medal™ whole wheat flour
1
cup Gold Medal™ all-purpose flour
1 1/2
teaspoons baking soda
1 1/4
teaspoons kosher (coarse) salt
1 1/4
teaspoons ground cinnamon
1 1/8
teaspoons ground nutmeg
3/4
teaspoon ground cloves
1/2
teaspoon ground ginger
1 1/2
cups sugar
2/3
cup canola oil
1/2
cup water
3
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.
