Spiced Pumpkin Muffins Food

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS

Steps:

• Mix pumpkin, cake mix, and water together with a hand mixer.
• Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
• Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

PUMPKIN SPICE MUFFINS

Steps:

• Heat the oven to 375 degrees F and line a standard 12-cup muffin tin with paper liners. Combine the spice cake mix and the pumpkin puree in a large bowl. Divide the batter between the lined muffin cups (mixture will be thick). Bake until a toothpick inserted near the center of a muffin comes out clean, 18 to 20 minutes. Cool slightly on a wire rack. Serve warm with lots of butter.

PUMPKIN SPICE MUFFINS

Steps:

• In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.

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.

PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Combine dry ingredients in a large bowl.
• Set aside.
• In a separate bowl, whisk together pumpkin, carrots, buttermilk, honey, butter or margarine, egg, vanilla, and orange zest.
• Add to flour mixture, stirring just until moistened.
• This is a thick batter.
• Fold walnuts (if using) into batter, gently.
• Spoon batter into 12-cup muffin pan (lightly greased or sprayed with nonstick spray).
• Bake for 20 minutes, or until toothpick inserted in center comes out clean.
• Remove from pan and cool on a wire rack.

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!

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.