Pumpkin spice muffins

I had leftover pumpkin purée from the night before and wanted to create something with it, I decided to make muffins! These are so good and have so much flavor! You can add chocolate chips or to make it healthy, walnuts! I made just a simple quick batch and these save really well in the freezer for up to 2 weeks! If you don’t have muffin cups you can use cooking spray. This batch makes 12 dozen, but if you have a whole can of pumpkin purée to use up you can double this. Enjoy! Happy cooking!

• 1/2 cup white sugar
• ¼ cup vegetable oil
• 2 eggs
• 1/2 cup canned pumpkin or half a 15 ounce can
• ¼ cup water
• 1 ½ cups all-purpose flour
•          1 teaspoon baking powder
  
• ½ teaspoon baking soda
• 1/2 teaspoon ground cloves
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon ground allspice 

Turn oven to 400 degrees. Spray one muffin tray, or line it with muffin cups. 

Combine the dry ingredients except the sugar in a large bowl. Make a well and add the wet ingredients plus the sugar. Combine well so that no dry ingredients are visible. Spoon evenly into muffin cups and bake for 18-25 minutes so that when you insert a toothpick it comes out clean! Enjoy!