Spiced Pumpkin Muffin Cookie 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.

TIM HORTONS PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg. Then mix in 1/4 cup (50 mL) of the pumpkin seeds.
• In separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla. Pour over dry ingredients and stir just until dry ingredients are moistened.
• Spoon into prepared muffin cups. Sprinkle with remaining pumpkin seeds. Bake in center of a 375°F (190°C) oven about 20 to 25 minutes or until muffins are golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes before transferring to a wire rack to cool.
• While the muffins are baking, whisk together the cream cheese, confectioner's sugar, vanilla, and lemon juice. (If the frosting is too thick, add a bit more lemon juice. If too runny, add more confectioner's sugar.) Set aside.
• When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!

BEST PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350°F; line a 12 cup muffin tin with paper liners.
• Combine first 8 ingredients in a large bowl. Set aside.
• In a medium bowl combine egg, oil, milk and pumpkin, blending well. Stir pumpkin mixture into dry ingredients until just moist.
• Fill muffin tins with batter and bake for 22 to 25 minutes until tops spring back when lightly touched.

SPICED PUMPKIN MUFFINS

Steps:

• In a mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, mace, ginger, and salt until well combined; set aside.
• In another bowl, whisk the eggs until lightly beaten; whisk in the brown sugar.
• Continue whisking about 2 minutes or until the mixture is thick and pale brown.
• Whisk in the pumpkin, buttermilk, melted butter, and vanilla until smooth.
• Stir in the flour mixture until incorporated (do not overmix).
• Prepare muffin pan by spraying each indentation and the rims around them wtih nonstick cooking spray.
• Fill prepared pans 3/4 full.
• Bake in a 400° oven for 22 minutes or until muffins are dark brown with rounded, cracked tops (a pick should come out with a few moist crumbs attached).
• Place pan on a wire rack to cool for 10 minutes.
• Gently rock each muffin back and forth to release and remove it from pan.
• Cool muffins on wire rack for 5 minutes.

SPICED PUMPKIN MUFFIN-COOKIE

Steps:

• Preheat oven to 350 degrees F.
• In a medium size bowl combine dry ingredients: flour, baking soda, baking powder, salt, and spices- nutmeg, cloves, cinnamon, ginger. In a large bowl cream together with a hand mixer brown sugar, sugar, butter and eggs until smooth. Blend in vanilla and pumpkin. Once well mixed, add the dry ingredients and blend with mixer until combined.
• In a mini 4 or 6 cavity pie pan (such as Wilton), spray bottom and sides with cooking spray. Add to each a heaping spoonful to each cavity and spread with the spoon to fill no more than 1/3 inch high of the mixture.
• Bake in 350 degree oven for 18 minutes until a prick in the center of the muffin cookie with a toothpick pulls out clean. Allow to cool in pan for 5 minutes and remove from pan to baking racks to cool completely. Repeat the process until all the batter is used if don't have multiple mini pie pans to cook in at the same time.