Pumpkin Muffins II

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 teaspoons baking soda 
• 3  eggs 
• 3 cups flour all-purpose
• 1 teaspoon ground allspice 
• 2 teaspoons ground cinnamon 
• 2 teaspoons ground cloves 
• 2 teaspoons ground nutmeg 
• 1 teaspoon salt 
• 1 small pumpkin seeded
• 0.7 cup vegetable oil 
• 2 cups sugar white

Equipment

• bowl
• baking sheet
• oven
• blender
• toothpicks
• aluminum foil
• muffin liners

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Split pumpkin in half.
3. Remove seeds and strings.
4. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes.
5. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
6. 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.
7. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.