Pumpkin Harvest Muffins Recipes

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.

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.

COUNTRY PUMPKIN MUFFINS

Steps:

• In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

PUMPKIN HARVEST MUFFINS

Steps:

• Preheat oven to 400.
• Line 24 muffin cups with paper liners.
• In small bowl, combine butter, 2 Tbls cinnamon, 1/2 c of the sugar and 2 Tbls of the flour.
• Mix until crumbles form, set aside.
• In large bowl, combine remaining flour, wheat germ, sugar, salt, baking soda, cinnamon, nutmeg, cloves and allspice In separate bowl, combine pumpkin, oil and eggs.
• Whisk to blend.
• Add wheat germ mixture and stir until blended.
• Stir in apples and raisins.
• Spoon batter into prepared muffin cups.
• Sprinkle butter mixture over each muffin.
• Bake 20-25 minutes or until tops are golden brown and toothpick inserted in center comes out clean.

HARVEST TIME PUMPKIN & OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases.
• Combine dry ingredients in a large bowl.
• In another, medium bowl, combine the pumpkin, milk, oil and egg, blending well.
• Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist.
• Fill muffin cases evenly and bake for 22-25 minutes.