Fresh Pumpkin Muffins

4.60 (743)
⏱ 45 mins 🍽 ['12', '1 dozen muffins'] 🌶 american 🏷 Dessert

These delightful muffins are a perfect autumn treat, featuring a blend of warm spices and freshly baked pumpkin puree for a deeper flavour than canned versions. The recipe yields one dozen muffins and takes approximately 45 minutes to prepare and bake, resulting in a wonderfully spiced dessert.

Fresh Pumpkin Muffins

Ingredients

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

Method

  1. Set your oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups by greasing them or lining with paper cases.
  2. Halve the pumpkin and scoop out the seeds and strings. Arrange the halves cut-side down on a baking sheet, cover with foil, and bake until tender, about 90 minutes. Scoop out the cooked pulp, puree it in a blender, and measure 2 cups for the recipe.
  3. In a large bowl, combine the flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, and salt. In another bowl, whisk together the 2 cups of pumpkin puree, vegetable oil, and eggs. Pour the wet ingredients into the dry and mix until smooth. Divide the batter among the muffin cups, filling each about 3/4 full.
  4. Bake for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin emerges clean.

Nutrition (per serving)

Calories383 kcal
Fat14 g
Sugars34 g
Protein5 g
Sodium438 mg

Recipe details

CategoryDessert
Cuisineamerican
AuthorJulie