Pumpkin Muffins II Recipe

When fall rolls around, there's nothing quite like the aroma of warm spices and baked goods wafting through the air. And if there's one flavor that encapsulates the essence of autumn, it's pumpkin. These Pumpkin Muffins II are the perfect way to celebrate the season and indulge in all things pumpkin.

These muffins are moist, flavorful, and bursting with the sweet and spicy flavors of fall. They're perfect for breakfast, a midday snack, or even dessert. Whether you're hosting a fall gather...

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

Information

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

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.

Nutrition

383 cal.

Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 47mg
Sodium: 438mg
Total Carbohydrate: 61g
Dietary Fiber: 2g
Total Sugars: 34g
Protein: 5g
Vitamin C: 4mg
Calcium: 36mg
Iron: 2mg
Potassium: 189mg

How to Make Pumpkin Muffins II - A Step-by-Step Guide

Ingredients

Information

Nutrition

383 cal.

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