Fresh Pumpkin Muffins

Method

1. 1

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

2. 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. 3

   Stir flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, and salt together in a large bowl. Beat 2 cups pumpkin puree, vegetable oil, and eggs together in a separate bowl. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups, filling 3/4 full.

4. 4

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

Nutrition

calories

383 kcal

fatContent

14 g

fiberContent

2 g

sugarContent

34 g

sodiumContent

438 mg

proteinContent

5 g

cholesterolContent

47 mg

carbohydrateContent

61 g

saturatedFatContent

3 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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