Jumbo Pumpkin Muffins Food

JUMBO PUMPKIN PECAN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full., In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

JUDY'S PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups.
• Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
• Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

VEGAN PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°F.
• Grease muffin tins with vegetable shortening or spray on oil.
• Sift together dry ingredients (flour through cloves).
• In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
• Pour wet into dry and combine.
• Fill muffin tins 2/3 of the way.
• Bake for 27-30 minutes, till a toothpick inserted in the center comes out clean.

DECADENT PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
• In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
• Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
• In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
• In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
• Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

JUMBO PUMPKIN PECAN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or paper-lined jumbo muffin cups three-fourths full.
• In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over batter.
• Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with cooking spray.
• Stir yellow cake mix, corn bread mix, pumpkin, milk, egg, and cinnamon in a bowl until batter is thoroughly combined; fold in pineapple and raisins. Scoop batter into prepared muffin cups, filling them about 2/3 full. Sprinkle each muffin with 1/2 teaspoon sugar for a crunchy top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes.