Name: Passover Pumpkin Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 40
Ingredients: Eggs - 10; Canned pumpkin puree - 4 cups; Vegetable oil - 2 ⅔ cups; White sugar - 6 cups; Baking soda - 4 ½ teaspoons; Cream of tartar - 1 teaspoon; Salt - 1 tablespoon; Ground cloves - 2 teaspoons; Ground cinnamon - 2 teaspoons; Ground nutmeg - 2 teaspoons; Matzo cake meal - 4 ½ cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Passover Pumpkin Muffins

1. Eggs - 10

2. Canned pumpkin puree - 4 cups

3. Vegetable oil - 2 ⅔ cups

4. White sugar - 6 cups

5. Baking soda - 4 ½ teaspoons

6. Cream of tartar - 1 teaspoon

7. Salt - 1 tablespoon

8. Ground cloves - 2 teaspoons

9. Ground cinnamon - 2 teaspoons

10. Ground nutmeg - 2 teaspoons

11. Matzo cake meal - 4 ½ cups

How to cook deliciously - Passover Pumpkin Muffins

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners.

2. Stage

Beat eggs, pumpkin puree, and vegetable oil in a large bowl until thoroughly mixed. Stir sugar, baking soda, cream of tartar, salt, cloves, cinnamon, and nutmeg into the egg mixture. Slowly stir matzo cake meal into the batter until combined; pour into prepared muffin cups nearly to the top, as they will not rise much.

3. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.