Description
Fresh pumpkin puree makes for great muffins. Can also be served as a loaf.
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
- ⅔ cup vegetable oil
- 3 eggs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 12