Pumpkin Muffins

Prep time: 20 minutes


Cook time: 25 minutes

Servings: 12

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

Preheat oven to 350 degrees.

Grease 12 muffin cups or line tin with paper muffin liners.

Split pumpkin in half. Remove seeds and “strings.” Place cleaned pumpkin 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.

In a large bowl, stir together the flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt.


In a separate bowl, beat together the 2 cups pumpkin puree, vegetable oil and eggs.

Stir pumpkin mixture into flour mixture until smooth.

Scoop batter evenly into prepared muffin cups.

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