Fresh pumpkin puree makes for great tasting muffins Theyre perfectly spiced with ground cloves cinnamon nutmeg and allspice
Prep Time
45 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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.
Stir flour
sugar
baking soda
baking powder
cloves
cinnamon
nutmeg
allspice
and salt together in a large bowl. Beat 2 cups pumpkin puree
vegetable oil
and eggs together in a separate bowl. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups
filling 3/4 full.
Bake in the preheated oven for 20 to 25 minutes
until a toothpick inserted into the center of a muffin comes out clean.
Dianne
Cook’s Note
This recipe can also be made in a 9x5-inch loaf pan. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean