Pumpkin Muffins Old Salem Style Food

PUMPKIN MUFFINS, OLD SALEM-STYLE

Steps:

• Prepare muffin pans, greasing them well or adding paper muffin cups to each muffin location.
• Heat the oven to 375 degrees F.
• In a medium bowl, combine the flour, baking powder, salt, and spices. Use a fork or a whisk to stir them and combine everything together evenly and well. Add the raisins and toss to coat them well. Set aside.
• In a large bowl, combine the butter, sugar, and molasses. Using an electric mixer or a whisk, beat them together to make a smooth, creamy, gooey mixture.
• Add the eggs and pumpkin and continue beating and mixing until you have a thick, smooth and creamy mixture.
• Add the flour and spice mixture, and use a wooden spoon or a spatula to mix the flour into the pumpkin mixture. Stir and scoop gently, mixing just until the flour disappears. (Mixing flour in gently encourages tenderness in muffins).
• Bake at 375 degrees F for 16 to 18 minutes, until the muffins rise and pull away from the edges just a little. (Mini muffins bake faster so check from 12 minutes onward.)

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 MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
• In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
• In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
• Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with muffin liners.
• Whisk to combine the pumpkin puree and eggs in a large bowl. Whisk in the granulated sugar, brown sugar, oil and milk. Sift in the flour, baking powder, baking soda and salt. Fold until just combined.
• Scoop 1/4 cup of the batter into each muffin cup. Add a scant 1/2 teaspoon of pumpkin spice into each cup and use a toothpick to swirl. Top with a rounded 1 tablespoon of batter and smooth over the top.
• Bake for 5 minutes, then reduce the heat to 350 degrees F. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool completely in the pan, about 1 hour, before serving.

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.