“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!” - by LissaWax
Ingredients
Adjust Servings
Original recipe yields 40 muffins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition
Amount Per Serving (40 total)
- Calories
- 324 cal
- 16%
- Fat
- 16 g
- 25%
- Carbs
- 44.5 g
- 14%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"Best Passover muffin ever! I reduced the recipe to a dozen and the family ate them all the same day!..." See more"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
