Fresh Pumpkin Muffins

Ingredients

For 12 servings

• •1 small sugar pumpkin, seeded
• •3 tasse all-purpose flour
• •2 tasse white sugar
• •2 c. à café baking soda
• •0.5 c. à café baking powder
• •2 c. à café ground cloves
• •2 c. à café ground cinnamon
• •2 c. à café ground nutmeg
• •1 c. à café ground allspice
• •1 c. à café salt
• •0.66666668653488 tasse vegetable oil
• •3 eggs

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.