Pumpkin Muffins II

These wonderful spicy muffins are the perfect treat for an autumn afternoon.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 383 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons ground cloves
• 2 teaspoons ground nutmeg
• 1 small sugar pumpkin, seeded
• 0.5 teaspoon baking powder
• 0.66666668653488 cup vegetable oil

Recipe Instructions

Step 1

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

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step 3

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.

Step 4

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.