PUMPKIN MUFFINS
Provided by Shiran
Time 30m
Number Of Ingredients 12
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.
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.
EASY PUMPKIN SPICE MUFFINS
Rich, moist, and spicy flavored muffin. Great for breakfast, brunch, or dessert!
Provided by C. Davidson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners.
- Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3-full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 32.4 g, Cholesterol 0.6 mg, Fat 12 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 280.9 mg, Sugar 22.3 g
PUMPKIN MUFFINS FROM SCRATCH
Moist, sweet, and cinnamon-y, these Pumpkin Muffins are made with real pumpkin puree and a streusel-like cinnamon crumble topping.
Provided by Katerina | Easy Weeknight Recipes
Categories Breakfast
Time 35m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F, and line a 12-cup muffin tin with cupcake liners.
- Combine all dry ingredients; sift, and set aside.
- Mix the eggs, sugar, and salt until well incorporated.
- Add the oil, pumpkin puree, and sour cream. Stir until incorporated.
- Mix the dry ingredients with the liquid ingredients, and stir until everything is thoroughly combined.
- Make the cinnamon crumble by combining the flour, sugar, and cinnamon. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs. Do not overwork.
- Fill each cupcake liner about ¾ of the way. Sprinkle with the cinnamon crumble topping.
- Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out with very few crumbs.
- Take the muffins out of the oven and let cool for ten minutes. Then, carefully remove from pan and transfer the muffins to a wire cooling rack. Cool completely.
- Serve.
Nutrition Facts : ServingSize 1 muffin, Calories 416 kcal, Carbohydrate 53 g, Protein 5 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 69 mg, Sodium 493 mg, Fiber 2 g, Sugar 28 g, UnsaturatedFat 12 g
EASY PUMPKIN MUFFINS
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
Provided by CINDYCOSTA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 36.8 g, Cholesterol 0.9 mg, Fat 5.2 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 368.8 mg, Sugar 19.9 g
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EASY PUMPKIN MUFFINS RECIPE - REAL SIMPLE
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- Preheat oven to 350°F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
- Whisk brown sugar, pumpkin, granulated sugar, vegetable oil, and eggs in a separate medium bowl, and beat vigorously until smooth and combined. Add flour mixture and mix until evenly incorporated.
- Divide batter evenly among muffin cups. Sprinkle evenly with granulated sugar and bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Serve warm or room temperature.
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