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.
SIMPLY PERFECT PUMPKIN MUFFINS
These are my favourite pumpkin muffins - tender and moist, with a crunchy top and perfectly pumpkin.
Provided by Jennifer
Categories Snack
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375° F. (not convection/fan-assisted). Prepare 18 muffin cups by greasing (both the cup and the top of the tin) or lining with paper liners and lightly greasing top of tin. (These are fairly moist so paper liners are not really necessary unless you prefer.) Set prepared pans aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder and baking soda. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the eggs slightly.
- Add the white sugar, oil and pumpkin and beat thoroughly until well combined and smooth. Add the flour mixture to wet ingredients and mix until smooth and well combined.
- Divide the batter between 18 muffin cups. You'll be filling them almost to the top of the cup or liners, with just a bit of the liner showing.
- Bake at 375° F. for 22 - 25 minutes, testing with a cake tester to be sure they are cooked before removing from oven (If undercooked, they will collapse as they cool, so be sure to test. They will look done even when they're not actually). Muffins should be very lightly browned on top and around edges when cooked. My oven is usually 25 minutes.
- Allow to cool in pans at least 5 minutes before removing from pans, as they are quite soft when hot.
- These are at their best on the day they are baked. They lose their crunchy top as they sit too long at room temperature. If you aren't eating right away, freezing is a good option to keep the crunch.
Nutrition Facts : Calories 299 kcal, Carbohydrate 41 g, Protein 4 g, Fat 15 g, SaturatedFat 15 g, Cholesterol 41 mg, Sodium 168 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 muffin
TATE'S BAKE SHOP PUMPKIN MUFFINS
Make and share this Tate's Bake Shop Pumpkin Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 400°.
- Butter twelve 3 x 1 1/2 inch muffin cups.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, salt, nutmeg, and baking soda.
- In another large bowl, whisk together the pumpkin, melted butter, eggs, yogurt, maple syrup, and vanilla.
- Pour into the flour mixture and mix just until combined; do not overmix.
- Fold in the raisins and walnuts.
- Using a 1/3-cup food portion scoop or spoon, transfer the batter to the prepared muffin cups.
- Bake until a wooden pick comes out clean, 25-30 minutes.
- Let the muffins cool in the pan on a wire rack for 10 minutes.
- Remove from the pan and cool completely on the rack.
Nutrition Facts : Calories 290.6, Fat 13.6, SaturatedFat 5.7, Cholesterol 51.7, Sodium 256.8, Carbohydrate 39, Fiber 1.6, Sugar 19.1, Protein 5.1
FROSTED PUMPKIN MUFFINS
In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. "They're so good, even picky eaters cannot seem to get enough," notes the substitute teacher's aide. "They're also delicious without frosting or nuts."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.
Nutrition Facts : Calories 246 calories, Fat 11g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 224mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
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