Pumpkin Muffins II

Name: Pumpkin Muffins II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 3 eggs; 710 milliliters all-purpose flour; 1 teaspoon ground allspice; 2 teaspoons ground cinnamon; 2 teaspoons ground cloves; 2 teaspoons ground nutmeg; 1 teaspoon salt; 1 small sugar pumpkin, seeded; 158 milliliters vegetable oil; 473 milliliters white sugar

Pumpkin Muffins II is a dairy free and vegetarian recipe with 12 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 396 calories, 6g of protein, and 14g of fat. It works best as a morn meal, and is done in about 45 minutes. A mixture of baking powder, ground cinnamon, sugar pumpkin, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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

Equipment you will use

Muffin Liners

Oven

Split pumpkin in half.

Ingredients you will need

Pumpkin

Remove seeds and strings.

Ingredients you will need

Seeds

Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes.

Equipment you will use

Baking Sheet

Oven

Aluminum Foil

Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.

Ingredients you will need

Canned Pumpkin

Pumpkin

Equipment you will use

Blender

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.

Ingredients you will need

Baking Soda