Pumpkin Muffins II

4.6
(759)

Fresh pumpkin puree makes for great muffins. Can also be served as a loaf.

65
65
65
65
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
12
Yield:
1 dozen

Ingredients

  • 1 small sugar pumpkin, seeded

  • 3 cups all-purpose flour

  • 2 cups white sugar

  • 2 teaspoons baking soda

  • ½ teaspoon baking powder

  • 2 teaspoons ground cloves

  • 2 teaspoons ground cinnamon

  • 2 teaspoons ground nutmeg

  • 1 teaspoon ground allspice

  • 1 teaspoon salt

  • cup vegetable oil

  • 3 eggs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

  2. 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.

  3. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

  4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

    close up view of Pumpkin Muffins in colorful muffin liners
    Dianne

Nutrition Facts (per serving)

383 Calories
14g Fat
61g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 383
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 13%
Cholesterol 47mg 16%
Sodium 438mg 19%
Total Carbohydrate 61g 22%
Dietary Fiber 2g 5%
Total Sugars 34g
Protein 5g
Vitamin C 4mg 19%
Calcium 36mg 3%
Iron 2mg 12%
Potassium 189mg 4%

* 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.

You’ll Also Love