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Pumpkin Muffins II

SUBMITTED BY: Julie  PHOTO BY: Effie 

"Fresh pumpkin puree makes for great muffins. Can also be served as a loaf."
Pumpkin Muffins II Recipe
RECIPE RATING:
This recipe has been rated 277 times with an average star rating of 4.6
Read Reviews (242)
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min
Original recipe yield 1 dozen

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 small sugar pumpkin, seeded
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 3 eggs

What to Drink?
Hot Non-Alcoholic Coffee

DIRECTIONS

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on Nov. 26, 2003 by ALLYN61 
These are very good as is but can be VERY "heart healthy" without sacrificing taste with these... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on Jun. 14, 2003 by APPLEDEBBIE 
Absolutely delicious! I cheated and used canned pumpkin in place of the fresh and the muffins... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on Oct. 13, 2006 by ELVISCOSTELLOFAN 
Insanely delicious muffins! My husband isn't a terribly big fan of pumpkin, and even he found... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on Apr. 28, 2004 by MOMMIETO2BOYS 
Great recipe! I made it healthier by using 2 cups unbleached flour + 1 cup rolled oats, used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on Oct. 14, 2003 by Flashsmith 
I'm making these again today! Used whole wheat,flax and spelt flour as we don't use white... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on Oct. 11, 2003 by KITTYDOG2 
This recipe was AWESOME. Perfect taste, perfect texture--just like what you might find in a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on Oct. 11, 2003 by jenny 
These are GREAT! Just what I was looking for - a pumpkin muffin that doesn't need added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on Oct. 14, 2003 by Lisa 
We enjoyed these. I used whole wheat four and 1/2 the sugar. Very good & moist muffin. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed on Nov. 8, 2002 by TRITTIPO 
Really good! I didn't have any allspice or cloves, and I only had 2 eggs, but it still tasted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on Oct. 11, 2003 by ld 
These are so good! Thanks for a great recipe, Julie! MORE

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Nutritional Information
Pumpkin Muffins II

Servings Per Recipe: 12

Amount Per Serving

Calories: 383

  • Total Fat: 14g
  • Cholesterol: 53mg
  • Sodium: 432mg
  • Total Carbs: 60.7g
  •     Dietary Fiber: 1.5g
  • Protein: 5.2g

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