Pumpkin Spice Muffin Recipe

Here is the recipe for the muffins that I brought to class today:

Whisk together thoroughly:
2 1/3 - 2 1/2 cups all-purpose flour
2 cups sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon Sea salt
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves 

Stir in: 1/2 cup chopped walnuts (optional)

Whisk together in a large mixing bowl:
3 large fresh eggs
1 14 ounce canned pumpkin or fresh
1/2 cup unsweetened applesauce

Preheat oven to 350 degrees. Lightly grease muffin pan or line muffin pan with paper baking cups.

Add the flour mixture into the wet mixture and fold until the dry ingredients are just moistened. Do not overmix! The batter will not be smooth but should be lumpy. 

Carefully spoon the batter into the muffin pan filling each muffin 2/3 full. Bake 30-35 minutes or until a toothpick inserted into the center of several muffins comes out clean. Your baking time will vary depending upon your oven. Let cool 2-3 minutes before removing from pan. Serve at once.