Passover Pumpkin Muffins Recipe - Allrecipes.com
Passover Pumpkin Muffins Recipe
  • READY IN 40 mins

Passover Pumpkin Muffins

Recipe by  

"These Passover pumpkin muffins are absolutely fabulous! I have made them many times and my kids can not tell that they are for Passover and not 'regular.' A true family favorite!"

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Ingredients Edit and Save

Original recipe makes 40 muffins Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners.
  2. Beat eggs, pumpkin puree, and vegetable oil in a large bowl until thoroughly mixed. Stir sugar, baking soda, cream of tartar, salt, cloves, cinnamon, and nutmeg into the egg mixture. Slowly stir matzo cake meal into the batter until combined; pour into prepared muffin cups nearly to the top, as they will not rise much.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Mar 27, 2013

Best Passover muffin ever! I reduced the recipe to a dozen and the family ate them all the same day!

 
Apr 20, 2014

Very tasty and moist, at least warm from the oven. I substituted olive oil and used half brown sugar. Added chopped apples but I bet it would be good to add some leftover haroset.

 

3 Ratings

Apr 19, 2014

Very good, but unless you are Sephardic, most vegetable oil (e.g. canola oil) is not kosher for passover. I used applesauce instead of the oil and reduced the sugar a bit, and they were really yummy.

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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