Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 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. 3 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.
4. 4 Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition per serving