When I go to a Chinese restaurant, I always get this as one of my favorite sweets. Making it in the convenience of your home is simple with this recipe! Serve with fresh fruit or a syrup-based canned fruit cocktail! It’s a wonderful departure from plain gelatin and such a cool dessert to enjoy.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 40 |
| Yield: | 40 muffins |
Ingredients
- 10 eggs
- 4 cups canned pumpkin puree
- 2 ⅔ cups vegetable oil
- 6 cups white sugar
- 4 ½ teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 tablespoon salt
- 2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 4 ½ cups matzo cake meal
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 394 mg |
| Sugars | 31 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty and moist, at least warm from the oven. I substituted olive oil and used half brown sugar. Added chopped apples but I bet it would be good to add some leftover haroset.
Very good, but unless you are Sephardic, most vegetable oil (e.g. canola oil) is not kosher for passover. I used applesauce instead of the oil and reduced the sugar a bit, and they were really yummy.
Best Passover muffin ever! I reduced the recipe to a dozen and the family ate them all the same day!