Fresh Pumpkin Muffins
Description
These wonderful spiced muffins are made with freshly baked pumpkin that's pureed instead of canned pumpkin for deeper flavor and a perfect fall treat.
Ingredients
•
1 small sugar pumpkin, seeded
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3 cups all-purpose flour
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2 cups white sugar
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2 teaspoons baking soda
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1/2 teaspoon baking powder
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2 teaspoons ground cloves
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2 teaspoons ground cinnamon
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2 teaspoons ground nutmeg
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1 teaspoon ground allspice
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1 teaspoon salt
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2/3 cup vegetable oil
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3 eggs
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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
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
Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.