Fresh Pumpkin Muffins

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.

• 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

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

Step 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.

Step 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.

Step 4

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