Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- 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.
- 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.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3917.76 Kcal (16403 kJ) | ||
| Calories from fat | 1501.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 166.82g | 257% | |
|---|---|---|---|
| Cholesterol | 491.04mg | 164% | |
| Sodium | 5088.28mg | 212% | |
| Potassium | 936.84mg | 20% | |
| Total Carbs | 546.23g | 182% | |
| Sugars | 245.54g | 982% | |
| Dietary Fiber | 17.4g | 70% | |
| Protein | 58.25g | 116% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 7.3mg | 40% | |
| Calcium | 315.1mg | 32% | |
| Amount Per 100 g | |||
| Calories | 280.75 Kcal (1175 kJ) | ||
| Calories from fat | 107.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 257% | |
|---|---|---|---|
| Cholesterol | 35.19mg | 164% | |
| Sodium | 364.63mg | 212% | |
| Potassium | 67.13mg | 20% | |
| Total Carbs | 39.14g | 182% | |
| Sugars | 17.6g | 982% | |
| Dietary Fiber | 1.25g | 70% | |
| Protein | 4.17g | 116% | |
| Vitamin C | 0.1mg | 2% | |
| Iron | 0.5mg | 40% | |
| Calcium | 22.6mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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