Everyone’s Favorite Pumpkin Muffins

2 eggs

1 ½ cups sugar

1 cup cooked fresh or canned pumpkin

½ cup oil

1 2/3 cups flour

1 tsp. baking soda

¾ tsp. salt

½ tsp. ground nutmeg

½ tsp. ground cinnamon

½ tsp. cloves

¼ tsp. ginger

¼ tsp. baking powder

Preheat oven to 350 degrees F. Beat eggs, sugar, pumpkin and oil with wirw whisk in large bowl. Mix flour, baking soda, salt, nutmeg. Cinnamon, cloves. Ginger and baking powder; stir into pumpkin mixture. Line muffins cups with paper lines. Fill cup liners two-thirds full with batter. Bake 30 minutes or until toothpick inserted in center comes out clean. This is an awesome recipe for freezing or mailing to college students!

You can find this recipe and many others on Eckert's website eckerts.com. There is so much going on at Eckers now through October at their farms in Belleville, Grafton and Millstadt. I strongly recommend making a day of it.