Too Easy 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.

EASY PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
• In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

TOO EASY PUMPKIN CARROT CAKE MUFFINS

Steps:

• Heat oven to 350 degrees.
• Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
• Pour into 24 paper lined muffin cups. Bake 18 minutes.
• ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
• ***Can substitute spice cake mix for the carrot cake mix.

TOO EASY PUMPKIN MUFFINS

Steps:

• Put all ingredients into a bowl and stir until moistened.
• You do NOT need any liquid- only the pumpkin and cake mix- keep stirring- it will be wonderful!
• Drop by spoonfuls into lightly greased muffin pan.
• Bake at 350 degrees for 19- 23 minutes.

2 INGREDIENT PUMPKIN MUFFINS

Steps:

• Simply mix the pumpkin and the spice cake mix together with electric mixer until well combined. (At this point you may also want to throw in some nuts or raisins, if you like.).
• Spoon into paper lined small muffin/cupcake tins, 2/3 full. (The batter is very thick and doesn't "settle", so you may wish to smooth the tops if you care what the finished product looks like!).
• Bake at 350* 18-22 minutes or until a knife comes out clean.

EASY PUMPKIN MUFFINS

Steps:

• Scoop pumpkin out of cans into bowl.
• Poor cake mix into bowl.
• Add cinnamon, nutmeg to your taste.
• Mix. Don't over mix or they will come out mushy. A few white cake mix lumps are okay -- they cook up fine.
• Poor into muffin tray sprayed with Pam or lined with muffin cups. Fill each cup as big as you want the muffins because they do not rise.
• Cook according to cake mix directions. About 350 degrees for 35-40 minutes.
• Let muffins sit for at least five minutes for them to firm up.

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.

DECADENT PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
• In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
• Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

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.

ADDICTIVE PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
• Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

PUMPKIN MUFFINS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
• In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.