Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::12
Yield::1 dozen muffins
Ingredients
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1 small sugar pumpkin, seeded
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
½ teaspoon baking powder
2 teaspoons ground cloves, or to taste
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
⅔ cup vegetable oil
3 large eggs
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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.
Stir flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, and salt together in a large bowl. Beat 2 cups pumpkin puree, vegetable oil, and eggs together in a separate bowl. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups, filling 3/4 full.
Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Dianne Cook’s Note
This recipe can also be made in a 9×5-inch loaf pan. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.