Fresh Pumpkin Muffins

Ingredients

• small sugar pumpkin, seeded
• cup sall-purpose flour
• cup swhite sugar
• teaspoon sbaking soda
• 1/2 teaspoon baking powder
• teaspoon sground clove s, or to taste
• teaspoon sground cinnamon
• teaspoon sground nutmeg
• teaspoon ground allspice
• teaspoon salt
• 2/3 cup vegetable oil
• large eggs

Instructions

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