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Pumpkin Muffins II

SUBMITTED BY: Julie PHOTO BY: Effie

"Fresh pumpkin puree makes for great muffins. Can also be served as a loaf."
RECIPE RATING:
The reviewer gave this recipe 219 stars. This recipe average a 4.5 star rating.
Read Reviews (195)
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  45 Min
Original recipe yield 1 dozen

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

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

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2003 by ALLYN61
These are very good as is but can be VERY "heart healthy" without sacrificing taste with these... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2003 by APPLEDEBBIE
Absolutely delicious! I cheated and used canned pumpkin in place of the fresh and the muffins... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2006 by ELVISCOSTELLOFAN
Insanely delicious muffins! My husband isn't a terribly big fan of pumpkin, and even he found... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2003 by Flashsmith
I'm making these again today! Used whole wheat,flax and spelt flour as we don't use white... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2003 by KITTYDOG2
This recipe was AWESOME. Perfect taste, perfect texture--just like what you might find in a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2004 by MOMMIETO2BOYS
Great recipe! I made it healthier by using 2 cups unbleached flour + 1 cup rolled oats, used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2003 by jenny
These are GREAT! Just what I was looking for - a pumpkin muffin that doesn't need added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2003 by Lisa
We enjoyed these. I used whole wheat four and 1/2 the sugar. Very good & moist muffin. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2003 by lauraD
These are so good! Thanks for a great recipe, Julie! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2002 by TRITTIPO
Really good! I didn't have any allspice or cloves, and I only had 2 eggs, but it still tasted... MORE