Ingredients40 m servings 324 cals
- Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners.
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 324 calories; 16 g fat; 44.5 g carbohydrates; 3.2 g protein; 46 mg cholesterol; 394 mg sodium. Full nutrition
ReviewsRead all reviews 3
Best Passover muffin ever! I reduced the recipe to a dozen and the family ate them all the same day!
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 ...