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These Passover pumpkin muffins are absolutely fabulous! I have made them many times and my kids can not tell that they are for Passover and not 'regular.' A true family favorite!

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
40
Yield:
40 muffins
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners.

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  • Beat eggs, pumpkin puree, and vegetable oil in a large bowl until thoroughly mixed. Stir sugar, baking soda, cream of tartar, salt, cloves, cinnamon, and nutmeg into the egg mixture. Slowly stir matzo cake meal into the batter until combined; pour into prepared muffin cups nearly to the top, as they will not rise much.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts

324 calories; protein 3.2g; carbohydrates 44.5g; fat 16g; cholesterol 46.5mg; sodium 394mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2013
Best Passover muffin ever! I reduced the recipe to a dozen and the family ate them all the same day! Read More
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2013
Best Passover muffin ever! I reduced the recipe to a dozen and the family ate them all the same day! Read More
(4)
Rating: 5 stars
04/19/2014
Very good but unless you are Sephardic most vegetable oil (e.g. canola oil) is not kosher for passover. I used applesauce instead of the oil and reduced the sugar a bit and they were really yummy. Read More
(3)
Rating: 4 stars
04/20/2014
Very tasty and moist at least warm from the oven. I substituted olive oil and used half brown sugar. Added chopped apples but I bet it would be good to add some leftover haroset. Read More
(1)
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