Pumpkin muffins | Heart and Stroke Foundation

Ingredients

• 1/4 cup (50 mL) canola oil
• ½ cup (125 mL) molasses
• 1/4 cup (50 mL) brown sugar
• 2 cups (500 mL) pure pumpkin purée
• 2 eggs, whisked
• 2 ½ cups (625 mL) whole wheat flour
• 2 tsp (10 mL) ground cinnamon
• 1 tsp (5 mL) ground cloves
• ½ tsp (2 mL) ground nutmeg
• 2 tsp (10 mL) baking soda