Rating: 4.5 stars
752 Ratings
  • 5 star values: 516
  • 4 star values: 172
  • 3 star values: 41
  • 2 star values: 13
  • 1 star values: 10

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

Recipe Summary

cook:
25 mins
total:
45 mins
prep:
20 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

383 calories; protein 5.3g; carbohydrates 60.7g; fat 14g; cholesterol 46.5mg; sodium 438.1mg. Full Nutrition
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