Susans Pumpkin Muffins 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.

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.

SUSAN'S PUMPKIN MUFFINS

Steps:

• Preheat oven to 350.
• Mix all dry ingredients in a bowl.
• In larger bowl beat sugar, butter, and eggs until light.
• Add pumpkin, beat again.
• Swiftly add dry ingredients alternately with the milk.
• Bake for approximately 20 minutes.
• Makes 8 regular size muffins.

PUMPKIN MAPLE MUFFINS

Steps:

• Heat oven to 350 degrees.
• Spray muffin molds with nonstick spray or line them with paper liners.
• Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
• In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
• In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
• Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

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.