Whether you enjoy these moist, delicious and nutritious muffins for breakfast or snack, you're sure to take pleasure in the scrumptious pumpkin flavor and the natural richness of vitamin A.

Libby's Pumpkin Muffins

3 cups all-purpose flour

1 tablespoon plus 2 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups granulated sugar

1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin

4 large eggs

1/2 cup vegetable oil

1/2 cup water or orange juice

1. Preheat oven to 350°F (175°C). Paper-line or grease 30 muffin cups.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
3. Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

Makes 30 muffins.

For 72 Mini Muffins: Prepare as above; filling 3/4 full. Bake for 15 to 17 minutes.

For 12 Jumbo Muffins: Prepare as above; filling 3/4 full. Bake for 33 to 36 minutes.

Nutritional Information Per Serving (1/30 of recipe): Calories: 170 Calories from Fat: 40 Total Fat: 4.5 g Saturated Fat: 1 g Cholesterol: 30 mg Sodium: 210 mg Carbohydrates: 30 g Dietary Fiber: 1 g Sugars: 21 g Protein: 2 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.