Moistest Ever Pumpkin Pie Muffins Food

PERFECT PUMPKIN MUFFINS

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.

PUMPKIN PIE MUFFINS

Steps:

• In a large bowl, mix together the flour, white sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
• In a small bowl, beat the eggs with the oil and canned pumpkin; stir in raisins, if using.
• Pour batter into a greased muffin tin, filling cups most of the way; there will be enough for 18 muffins, so it's alright if there's leftover batter after the first batch.
• Sprinkle brown sugar to taste over the tops of each.
• Bake at 350 degrees F for 15-18 minutes, until a toothpick inserted down the middle of one muffin comes up clean.

MOISTEST-EVER PUMPKIN PIE MUFFINS

Steps:

• Preheat oven to 400º and spray a 12-cup muffin pan with cooking spray.
• Whisk together both flours, baking soda, salt and spices in medium bowl and set aside.
• Whisk together sugar, molasses, oil and eggs (one at a time) in another bowl until well combined and then whisk in pumpkin and vanilla.
• Stir flour mixture into the pumpkin mixture a bit at a time alternating with the buttermilk; just until combined.
• Pour the batter into the muffin pan, filling each one about 2/3 full.
• Sprinkle each with pumpkin seeds.
• Tap the pan on the counter a few times to remove air bubbles.
• Bake until a toothpick inserted in the center comes out clean (about 20 minutes).
• Let cool on wire rack for 15 minutes.
• *Will keep fresh in fridge for up to 3 days and in the freezer for up to 3 months*.

FLUFFY PUMPKIN PIE

Steps:

• On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.

MOISTEST EVER PUMPKIN PIE MUFFINS

Steps:

• In a medium bowl, whisk together both flours, the baking soda, salt and spices.In a large bowl, whisk together the sugar, molasses, oil, and one of the eggs until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined.
• Pour the batter into the prepared muffin pan, filling each one about two-thirds full, and sprinkle the surface of each with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.