MINI CINNAMON SUGAR PUMPKIN MUFFINS
Made with pure pumpkin, whole wheat flour, and extra cinnamon spice, these mini cinnamon sugar pumpkin muffins are a cross between a muffin and a donut. Baked in a mini muffin pan and never fried!
Provided by Sally
Categories Muffins
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
- Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
- Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
- Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
- While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.
- Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.
SHAKER PUMPKIN MUFFINS
The Shakers were a hard-working simple group of people who were notorious for their "Hands to work Hearts to God" school of thought. Their recipes were like themselves - easy, simple, and plain. Their recipes were easy and all their dishes were produced from the products of their farm and were always fresh or preserved naturally. These pumpkin muffins are easy and deeelish.
Provided by Redneck Epicurean
Categories Quick Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream sugar, molasses, and butter in a mixing bowl; add pumpkin and egg and mix well.
- Mix the dry ingredients into the pumpkin batter and fold in nuts.
- Grease muffin tins (or use paper cups) and fill half full.
- Bake at 375 degrees for 20 minutes.
Nutrition Facts : Calories 173, Fat 7.4, SaturatedFat 3.9, Cholesterol 28.5, Sodium 166.6, Carbohydrate 25.1, Fiber 0.6, Sugar 13.1, Protein 2.1
PUMPKIN MUFFINS
Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too
Provided by Katy Gilhooly
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 219 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein
PUMPKIN CREAM-CHEESE MUFFINS
The little bits of cream cheese in these warmly spiced pumpkin muffins make for a rich and creamy treat that's sweet and a little savory. The streusel on top is optional, but worth giving a try: It takes only a few minutes to put together, and adds an extra boost of cinnamon and a crisp texture to the top. Enjoy these muffins warm with a cup of tea for the perfect fall snack.
Provided by Yossy Arefi
Categories pastries, quick breads, dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Place a rack in the center of the oven and heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- Make the streusel: In a small bowl, combine the flour, sugar, cinnamon and salt. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture looks sandy with small crumbs and is evenly moistened.
- Make the muffins: In a large bowl combine the butter and sugar, and whisk to combine. Add the eggs, and mix until emulsified. Add the pumpkin purée, cinnamon, ginger, nutmeg, allspice and salt. Whisk until combined and smooth.
- Add the flour, baking powder and baking soda, and use a rubber spatula to stir until almost combined - a streak or two of flour is OK. Use your fingers to break up the cream cheese into roughly teaspoon-size bits, and sprinkle them onto the batter.
- Fold in the cream cheese until evenly distributed and no streaks of flour remain. Divide the mixture among the 12 liners; they will be almost full to the top. Divide the streusel over the tops of the muffins, if using.
- Bake the muffins until puffed and golden, and a toothpick inserted into the center comes out clean,19 to 23 minutes. Store leftover muffins in the refrigerator in an airtight container, and warm slightly before serving.
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