Soft Moist Pumpkin Muffins Video Food

PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
• In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
• Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.

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.

MOIST AND DELICIOUS PUMPKIN MUFFINS

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!

SOFT & MOIST PUMPKIN MUFFINS (VIDEO)

Steps:

• Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
• In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.
• In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.
• Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.
• Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425F, then reduce the temp to 350F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.

MOIST PUMPKIN OATMEAL MUFFINS

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 OATMEAL PUMPKIN MUFFINS

Steps:

• heat oven to 375*F.
• Grease and flour muffin tins, or use paper liners.
• in large mixing bowl, mix together all ingredients except nuts, blend until just combined.
• Do not over mix.
• Stir in nuts.
• Fill prepared muffin tins three fourths full.
• Bake for 18 to20 minutes, or until muffins test done.
• Cool in pan or on a wire rack.
• ENJOY!