1 1/2 tsp. (7 ml) baking powder

1/2 tsp. baking soda

1/2 tsp. (10 ml) cinnamon

1/2 tsp. (2 ml) ground ginger

1/8 tsp. (1 ml) salt

2 large eggs

1 1/4 cups (300 ml) granulated sugar

1 1/4 cups cooked and cooled pumpkin puree

1/2 cup vegetable oil

Tip: You can use prepared pumpkin pie filling instead of pumpkin puree.

• Lightly grease muffin tin or place paper muffin cups in muffin tin.
• Preheat oven to 350F (180C).
• In a large bowl, whisk flour with spices, salt, baking powder and soda.
• In another large bowl, whisk eggs with sugar, pumpkin puree and oil.
• Combine mixtures and stir until just combined.
• Fill muffin cups.
• Bake 20-22 minutes or until cake tester comes out clean.
• Remove from oven and set aside to cool for 5 minutes.
• Remove muffins from tin and cool on a rack completely.