Pumpkin Muffins

Chana Steiner Chana Steiner
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These sweetly spiced muffins will fill your home with the most wonderful aroma! Easy and versatile, they can be made in mini muffin tins for your simanim platter, served as a side dish or, as shown, topped with whipped cream and pomegranate arils as an elegant dessert.

Yield: 24 muffins

1h 12
Easy Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease or line 24 muffin tins.

  2. In a mixing bowl, lightly beat eggs, oil and sugar by hand. Stir in pumpkin. Add remaining ingredients; mix until smooth.

  3. Spoon batter into prepared muffin tins. Bake 20 to 25 minutes.

  4. Top muffins with whipped cream and pomegranate arils before serving.

About

Tips:
You can prepare and freeze whipped cream in individual portions before Yom Tov. Before serving, defrost for 10 minutes.

Description:
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Photography and Styling by Penina Spero

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