Name: Passover Pumpkin Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 10 eggs; 4 cups canned pumpkin puree; 2.6666667461395 cups vegetable oil; 6 cups white sugar; 4.5 teaspoons baking soda; 1 teaspoon cream of tartar; 1 tablespoon salt; 2 teaspoons ground cloves; 2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 4.5 cups matzo cake meal

Passover Pumpkin Muffins

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Create a delightful Passover bread using matzo cake meal and canned pumpkin puree.

Ingredients:

10 eggs
4 cups canned pumpkin puree
2.6666667461395 cups vegetable oil
6 cups white sugar
4.5 teaspoons baking soda
1 teaspoon cream of tartar
1 tablespoon salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
4.5 cups matzo cake meal

Instructions:

Preheat your oven to a toasty 350 degrees F (175 degrees C) and dress 40 muffin pan cups in pretty paper liners.
In a large bowl, whisk together eggs, pumpkin puree, and vegetable oil until well-combined. Add sugar, baking soda, cream of tartar, salt, cloves, cinnamon, and nutmeg to the mixture and stir well. Gently fold in matzo cake meal until fully incorporated. Fill prepared muffin cups almost to the top as they won't rise much during baking.
Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes in the preheated oven.

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