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!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners.

Step: 2

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.

Step: 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Per Serving: 324 calories; protein 3.2g; carbohydrates 44.5g; fat 16g; cholesterol 46.5mg; sodium 394mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.