Pumpkin Muffins II recipe

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Ingredients

1 small sugar pumpkin, seeded
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
½ teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
⅔ cup vegetable oil
3 eggs

Nutrition Info

382.7 calories
carbohydrate: 60.7 g
cholesterol: 46.5 mg
fat: 14 g
fiber: 1.5 g
protein: 5.3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 438.1 mg
sugar: 34.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

  2. Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree, set aside.

  3. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

  4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Recipe Yield

1 dozen

Recipe Note

Fresh pumpkin puree makes for great muffins. Can also be served as a loaf.

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