Passover Pumpkin Muffins

4.7
(3)

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!

2
2
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
40
Yield:
40 muffins

Ingredients

  • 10 eggs

  • 4 cups canned pumpkin puree

  • 2 ⅔ cups vegetable oil

  • 6 cups white sugar

  • 4 ½ teaspoons baking soda

  • 1 teaspoon cream of tartar

  • 1 tablespoon salt

  • 2 teaspoons ground cloves

  • 2 teaspoons ground cinnamon

  • 2 teaspoons ground nutmeg

  • 4 ½ cups matzo cake meal

Directions

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

  2. 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.

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

Nutrition Facts (per serving)

324 Calories
16g Fat
45g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 40
Calories 324
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 14%
Cholesterol 47mg 16%
Sodium 394mg 17%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 5%
Total Sugars 31g
Protein 3g
Vitamin C 1mg 6%
Calcium 16mg 1%
Iron 1mg 4%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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