Plump Pumpkin Muffins With Extras Food

PUMPKIN MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
• Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
• Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

COUNTRY PUMPKIN MUFFINS

Steps:

• In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

ADDICTIVE PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
• Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

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.

FAT-FREE PUMPKIN MUFFINS

Steps:

• Mix all ingredients together by hand until smooth.
• Put cupcake liners in muffin pan and spray with non-stick spray.
• Bake at 350°F for 15 minutes, or until firm to touch.
• Serve with Fat-Free Cool Whip if desired.

PLUMP PUMPKIN MUFFINS (WITH EXTRAS!)

Steps:

• Preheat over to 375 degrees.
• Combine the flour, salt, spices, and leavening in one bowl.
• If using raisins, set them in a bowl of hot water to soak.
• Add sugars to the flour mixture, cut together thoroughly.
• In a seperate bowl, beat together the pumpkin, oil, egg, and molasses.
• Add vanilla and milk to the pumpkin mixture and stir until well, until fully mixed.
• Add the liquid to the flour mixture, and stir thoroughly, until incorporated but lumpy.
• Add any extra additions, like raisins (should be well soaked, drain before adding), oatmeal, or chips.
• Measure by 1/3 or 1/4 cup into sprayed muffin tins. These rise nicely, so fill your tins a little higher than you usually would to get those bakery-muffin tops.
• Bake at 375 for 20 - 35 minutes, depending on extras chosen.