PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
- Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
- Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
PUMPKIN SPICE MUFFINS
If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
- In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
- Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.
Nutrition Facts : Calories 97 calories, Carbohydrate 17.2 g, Cholesterol 20.7 mg, Fat 2.5 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 166 mg, Sugar 6.2 g
PUMPKIN SPICE MUFFINS
Nothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack. -Michel Karkula, Chandler, Arizona
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.
Nutrition Facts :
MOIST PUMPKIN OATMEAL MUFFINS
Another favorite muffin recipe at our house. This recipe makes two dozen regular size muffins or 4 dozen mini or "gem" sized muffins. They keep great in the freezer and are perfect for a nutritious, delicious snack or breakfast carb choice. You could add chopped nuts and/or raisins or chopped dates, but my bunch likes them "plain". When you bake them, your house will smell so good!
Provided by Knitting Granny
Categories Quick Breads
Time 33m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Into a large bowl measure and mix the oats, pumpkin purree, brown sugar, oil, buttermilk, eggs and water. Let this mixture sit while you measure the dry ingredients.
- Into a medium bowl measure the flour, spices, baking powder and salt. Mix together with a wire whisk.
- Pour dry ingredients into the pumpkin mixtue and stir together just until dry ingredients are moistened.
- Spray muffin cups with spray realease.
- Fill muffin cups a little more than half full.
- Bake regular sized muffins for 18 - 20 minutes, smaller muffins for 15 - 16 minutes.
- Let muffins sit in pans for 3 or 4 minutes then gently turn out onto baking rack to cool completely.
MOIST PUMPKIN-SPICE MUFFINS FROM THE PIONEER WOMAN COOKS RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 23
Steps:
- Preheat oven to 400°F. Generously grease 12 muffin tins. NOTE: I used a large muffin tin, which is dark. In this case, turn down the oven by 25°F. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. NOTE: I'm lazy. Using a food processor, you can pulse the butter into the flour in seconds! In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into a greased muffin pan-batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin. (I forgot to do this, and I still loved the muffins) Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. If icing with the cream cheese frosting: NOTE: The muffins are sweet and moist, and since these were for breakfast, I didn't want to add icing. Your choice! To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
MOIST AND DELICIOUS PUMPKIN MUFFINS
We serve these muffins at our coffee house and they're always a big hit with the customers. People ask for the recipe often and comment on how moist and delicious they are, which I guess is how they got their name!
Provided by Holly in Manhattan
Categories Quick Breads
Time 35m
Yield 24-32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and spray or grease muffin tins.
- In a large bowl combine flour, brown sugar, baking powder, baking soda, and salt.
- Stir until well blended and set aside.
- In a separate bowl combine pumpkin, oil, and milk.
- Gently stir liquid mixture into dry ingredients, just until blended. DO NOT OVERMIX.
- Spoon into muffin tins (3/4 full).
- Bake for 25 minutes.
- Test with a toothpick.
- Turn onto rack to cool.
- Enjoy!
MOIST PUMPKIN SPICE MUFFINS
The full title of this recipe is Moist Pumpkin Spice Muffins (With Cream Cheese Frosting) I could only add what I added for the title. These are by far the best pumpkin Muffins ever. I'm afraid I'll have to borrow a photo from the actual web-sight I got the recipe from. My camera isn't working otherwise I'd post my own photo.
Provided by Kathryn Louis
Categories Muffins
Time 45m
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 400 degrees. Generously grease 12 muffin tins.
- 2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
- 3. Pour into a greased muffin pan-batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
- 4. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
- 5. To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
MOIST PUMPKIN SPICE MUFFINS
These muffins are a wholesome way to celebrate the upcoming pumpkin season. They are as delicious as they are healthful. They make a wonderful nutritious breakfast, a yummy addition to any lunchbox, and a great seasonal after school snack. I love making them for my three-year-old daughter.
Provided by Anna B.
Categories Other Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F
- 2. Combine flour, Sucanat, pumpkin pie spice, and baking powder in the bowl of electric mixer fitted with the paddle attachment.
- 3. Add dates and pumpkin seeds. Mix into the flour mixture.
- 4. With a mixer on a low speed, add pumpkin puree, applesauce, and an egg. Mix until combined.
- 5. Line a muffin pan with paper liners. Fill each liner with1/4 cup of batter. Bake for 25 minutes Transfer to a cooling rack and cool completely.
- 6. Top with some roasted pumpkin seeds, if desired.
- 7. Note: To make these muffins vegan, substitute an egg with 1/4 cup of tofu.
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