Fresh Pumpkin Muffins

Ingredients

• 1 small sugar pumpkin, seeded

• 3 cups all-purpose flour

• 2 cups sugar

• 2 tsp baking soda

• 1/2 tsp baking powder

• 2 tsp ground cloves (or to taste)

• 2 tsp ground cinnamon

• 2 tsp ground nutmeg

• 1 tsp ground allspice

• 1 tsp salt

• 2/3 cup vegetable oil

• 3 large eggs

Directions

Preheat the oven to 350°F (175°C) and grease 12 muffin cups or line them with paper liners. Cut the pumpkin in half, remove seeds and strings, and place the halves cut-side down on a baking sheet. Cover with foil and bake until tender, about 90 minutes. Once cooled slightly, scoop out the pumpkin pulp and puree it in a blender. Measure 2 cups of pumpkin puree and set aside.

In a large bowl, mix together the flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, and salt. In a separate bowl, beat together the pumpkin puree, vegetable oil, and eggs until smooth. Stir the pumpkin mixture into the dry ingredients until fully combined. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool slightly before serving.