Pumpkin Muffins

There is nothing as cherry as a bright orange pumpkin.  And its just the thing for a moist and delicious muffin that fills the house with a heavenly scent.  Try these with or without the currants.  They make a great breakfast with a little margarine or cream cheese.

Pumpkin Muffins
Adapted from Libby's Pumpkin Muffins
Makes 20-22 regular-sized muffins

3 cups flour (use Cup4Cup for a gluten-free version)
1 Tblsp + 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
2 cups sugar
15 oz canned pumpkin
4 large eggs
1/2 cup vegetable oil
1/2 cup water or juice
1/2 cup craisins

Preheat oven to 350 degrees, rack in the middle position.  Line your standard-sized muffin tins with parchment liners.

Whisk together flour, pumpkin pie spice, baking soda and salt in a large bowl.  Combine sugar, pumpkin, eggs, oil, and juice in a large mixer bowl; beat until just blended.  Add the flour mixture and stir until just combined.  Add the craisins and mix well.

Using an ice cream scoop, fill each muffin cup 3/4 full.  Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool muffins in the pans for 10 minutes, then transfer to wire racks.  Cool completely. Store in an airtight container or freeze any portion that will not be consumed within 24 hours.