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Pumpkin Muffins II

Pumpkin Muffins II

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Julie

Julie

Fresh pumpkin puree makes for great muffins. Can also be served as a loaf.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ALLYN61
595

ALLYN61

11/26/2003

These are very good as is but can be VERY "heart healthy" without sacrificing taste with these changes: replace white flour with 2 cups whole wheat flour and one cup rolled oats; Replace oil one for one with applesauce; replace eggs with egg beaters (1/4 cup per egg). I used canned pumpkin and pumpkin pie spice (6 teaspoons) to replace the other spices; and decrease sugar to 3/4 cup. This recipe will make 24 "normal" sized muffins that are about 100 calories.

APPLEDEBBIE
303

APPLEDEBBIE

6/14/2003

Absolutely delicious! I cheated and used canned pumpkin in place of the fresh and the muffins were moist with just the right amount of spice. I'll definitely be making these again.

ELVISCOSTELLOFAN
114

ELVISCOSTELLOFAN

10/13/2006

Insanely delicious muffins! My husband isn't a terribly big fan of pumpkin, and even he found them irresistible. I used 15 oz canned pumpkin like others suggested, and cut all the spices but the cinnamon in half. I substituted whole wheat flour for regular, Egg Beaters for the eggs, and used a 1/2 Splenda/ 1/2 sugar blend for the sugar. I also added 1 cup chocolate chips and an oatmeal streusel topping. Someone called these "coffeehouse quality" and I absolutely agree.

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