Bakery Style Pumpkin Muffins

• 1 cup margarine (partially melted & cooled)
• 3 cup granulated sugar
• 6 large eggs
• 3 1/3 cup pumpkin pie mix
• 1 cup cool water
• 6 cup all purpose flour
• 3 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 pinch ground nutmeg

1. Preheat oven to 350F
2. Prepare jumbo muffin cup with non-stick spray.
3. In a large bowl beat together butter and sugar until crumbly.
4. Beat in eggs one at a time.
5. Wisk in pumpkin and water.
6. Set aside.
7. In another large bowl wisk all dry ingredients together.
8. Then sift dry ingredients twice.
9. Wisk wet ingredients into dry until just incorporated.
10. Make sure there are minimal lumps but don't overmix.
11. Fill muffin cups to just under 3/4 full.
12. Bake about 25 minutes or until toothpick comes out clean.
13. Let stand 5 minutes then transfer to wire rack for cooling.
14. Serve as is or top with a cream cheese drizzle.
15. Enjoy!
16. Makes about 16 jumbo muffins.

margarine, granulated sugar, eggs, pumpkin pie mix, water, flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground nutmeg

Taken from cookpad.com/us/recipes/359384-bakery-style-pumpkin-muffins (may not work)