42 ounces Granulated sugar (2 lb. 10 oz.)
8 ounces Oil
8 Eggs, beaten
2 pounds Pumpkin purée
1 1/4 pounds All-purpose flour
4 teaspoons Baking soda
2 teaspoons Salt
2 teaspoons Baking powder
2 teaspoons Nutmeg
2 teaspoons Allspice
2 teaspoons Cinnamon
1 teaspoon Cloves, ground
12 fluid ounces Orange juice
Yield: 48 Muffins
1. Sift the flour, baking soda, baking powder, salt and spices together twice. Set aside.
2. Cream the sugar and oil together until fluffy. Add the pumpkin and eggs to the creamed mixture. Fold in the dry ingredients being careful not to overmix. Stir in the orange juice.
3. Scoop into well greased muffin pans.
4. Bake at 350°F (175°C) until brown and firm, approximately 20 to 25 minutes. Muffins should still be moist and steamy inside.
Notes: Method: Muffin
8 ounces Oil
8 Eggs, beaten
2 pounds Pumpkin purée
1 1/4 pounds All-purpose flour
4 teaspoons Baking soda
2 teaspoons Salt
2 teaspoons Baking powder
2 teaspoons Nutmeg
2 teaspoons Allspice
2 teaspoons Cinnamon
1 teaspoon Cloves, ground
12 fluid ounces Orange juice
Yield: 48 Muffins
1. Sift the flour, baking soda, baking powder, salt and spices together twice. Set aside.
2. Cream the sugar and oil together until fluffy. Add the pumpkin and eggs to the creamed mixture. Fold in the dry ingredients being careful not to overmix. Stir in the orange juice.
3. Scoop into well greased muffin pans.
4. Bake at 350°F (175°C) until brown and firm, approximately 20 to 25 minutes. Muffins should still be moist and steamy inside.
Notes: Method: Muffin