Harvest Moon Pumpkin Muffins

Ingredients:

2 lbs Unbleached All Purpose Flour
½ oz. baking soda
½oz. baking powder
½ oz. nutmeg
½ oz. allspice
½ oz. cinnamon
¼ oz. ground cloves
¾ oz. salt
2 ½ lbs. fine granulated sugar
16 oz. Asoyia Ultra Low Lin Soybean Oil
8 large eggs, beaten
2 large (29 oz.) cans pumpkin puree ( not pie filling)
8 oz. water
8 oz. walnuts or pecans, chopped (optional)
8 oz. dried fruit: raisins or cranberries or ginger or pineapple chunks (optional)

Preheat oven to 350°F.
Mix together: flour, soda, baking powder, nutmeg, allspice, cinnamon, clove & salt and set aside.
In a large mixer bowl fitted with a wire whip, whip together sugar, oil eggs and pumpkin; blend well. Change to a paddle attachment on your mixer and add half of the dry blend of ingredient and mix on low just until wetted. Do not overmix! Add the water and mix on low until combined. Add the remaining dry ingredients and mix on low until just combined. Do not overmix!
Using a large spatula, fold in the nuts and dried fruit just until evenly distributed. If your dried fruit is very dry and hard, soak it for a few minutes in warm water to soften; drain before using. Do not overmix!
Scoop into muffin cups or lightly oiled (with Asoyia) muffin pans. Bake for 20 to 25 minutes, until the top springs back when light touched. Remove from the oven and let cool for 5 minutes to remove from the muffin pan.
The nuber of muffins and bake time depends on the size of your muffin cups.

This delicious, light spread for Harvest Moon Muffins is lower in saturated fat.

Whip together oil and butter; add cinnamon or nutmeg or even honey to taste
Whip until light and fluffy. Refrigerate and serve on the side with each muffin.