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Passover Pumpkin Muffins

LissaWax

"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!"
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Ingredients

40 m servings 324 cals
Original recipe yields 40 servings (40 muffins)

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 324 calories; 16 g fat; 44.5 g carbohydrates; 3.2 g protein; 46 mg cholesterol; 394 mg sodium. Full nutrition

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Reviews

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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 ...

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.