PASSOVER PUMPKIN MUFFINS
These Passover pumpkin muffins are absolutely fabulous! I have made them many times and my kids can not tell that they are for Passover and not 'regular.' A true family favorite!
Provided by Lissa Bloom Wax
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 40
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 44.5 g, Cholesterol 46.5 mg, Fat 16 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 394 mg, Sugar 31.2 g
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Leslie Cagle
[email protected]I'll definitely be making these muffins again.
Francois Van der Merwe
[email protected]These muffins were a bit too dry for my taste.
Matloob Ahmed
[email protected]These muffins were easy to make and turned out great.
Basem Magdy
[email protected]I made these muffins for my family and they were a huge hit. They're moist, flavorful, and the perfect fall treat.
jamshaid Ahmad
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them.
Saif Zargar
[email protected]These muffins were easy to make and turned out great! I love that they're gluten-free and Passover-friendly. I'll definitely be making them again.
Zambia Zm
[email protected]Delicious! I made these muffins for my family and they were a huge hit. They're moist, flavorful, and the perfect fall treat. I'll definitely be making them again.
Anisur Rahman Rabby
[email protected]These muffins were a bit dry for my taste, but the flavor was good. I think I'll try adding some applesauce or mashed banana next time to make them more moist.
shaheir habibi
[email protected]I've made these muffins several times now and they're always a hit. They're moist, flavorful, and the perfect way to start my day. I love that they're also gluten-free and Passover-friendly.
Riyad Hossen
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them. They were also very easy to make, so I'll probably make them again and just reduce the amount of sugar.
Madiha Mosharof
[email protected]I was looking for a Passover-friendly pumpkin muffin recipe and this one fit the bill perfectly. The muffins were delicious and the pumpkin puree made them extra moist. I will definitely be making these again next year.
William Dennis
[email protected]These muffins were easy to make and turned out great! I used a gluten-free flour blend and they still came out moist and fluffy. I will definitely be making these again.
Jameel G
[email protected]I made these muffins for my family and they loved them! The pumpkin flavor was subtle and not overpowering, and the muffins were perfectly moist. I will definitely be making these again.
Ervin Woods
[email protected]These pumpkin muffins were a hit at our Passover Seder! They were moist and flavorful, and the pumpkin puree added a nice touch of sweetness. I'll definitely be making these again next year.