Name: Pumpkin Muffins II
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Sugar pumpkin, seeded - 1 small; All-purpose flour - 3 cups; White sugar - 2 cups; Baking soda - 2 teaspoons; Baking powder - ½ teaspoon; Ground cloves - 2 teaspoons; Ground cinnamon - 2 teaspoons; Ground nutmeg - 2 teaspoons; Ground allspice - 1 teaspoon; Salt - 1 teaspoon; Vegetable oil - ⅔ cup; Eggs - 3

Ingredients for - Pumpkin Muffins II

1. Sugar pumpkin, seeded 1 small

2. All-purpose flour 3 cups

3. White sugar 2 cups

4. Baking soda 2 teaspoons

5. Baking powder ½ teaspoon

6. Ground cloves 2 teaspoons

7. Ground cinnamon 2 teaspoons

8. Ground nutmeg 2 teaspoons

9. Ground allspice 1 teaspoon

10. Salt 1 teaspoon

11. Vegetable oil ⅔ cup

12. Eggs 3

How to cook deliciously - Pumpkin Muffins II

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Dianne