Spiced Pumpkin Muffins Recipes

PUMPKIN SPICE MUFFINS

Steps:

• In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.

EASY PUMPKIN SPICE MUFFINS

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.

PUMPKIN-SPICE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
• Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
• Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

TIM HORTONS PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg. Then mix in 1/4 cup (50 mL) of the pumpkin seeds.
• In separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla. Pour over dry ingredients and stir just until dry ingredients are moistened.
• Spoon into prepared muffin cups. Sprinkle with remaining pumpkin seeds. Bake in center of a 375°F (190°C) oven about 20 to 25 minutes or until muffins are golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes before transferring to a wire rack to cool.
• While the muffins are baking, whisk together the cream cheese, confectioner's sugar, vanilla, and lemon juice. (If the frosting is too thick, add a bit more lemon juice. If too runny, add more confectioner's sugar.) Set aside.
• When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!

SPICED PUMPKIN MUFFINS

Steps:

• Heat oven to 400 degrees.
• Stir together flour, sugars, baking powder, salt, cinnamon, baking soda and ginger in large bowl.
• Stir together all remaining ingredients in medium bowl; stir into flour mixture just until moistened.
• Spoon into paper-lined or greased muffin pan.
• Bake for 15 to 20 minutes or until lightly browned.
• Cool 5 minutes; remove from pan.

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.

SPICED PUMPKIN MUFFINS

Steps:

• In a mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, mace, ginger, and salt until well combined; set aside.
• In another bowl, whisk the eggs until lightly beaten; whisk in the brown sugar.
• Continue whisking about 2 minutes or until the mixture is thick and pale brown.
• Whisk in the pumpkin, buttermilk, melted butter, and vanilla until smooth.
• Stir in the flour mixture until incorporated (do not overmix).
• Prepare muffin pan by spraying each indentation and the rims around them wtih nonstick cooking spray.
• Fill prepared pans 3/4 full.
• Bake in a 400° oven for 22 minutes or until muffins are dark brown with rounded, cracked tops (a pick should come out with a few moist crumbs attached).
• Place pan on a wire rack to cool for 10 minutes.
• Gently rock each muffin back and forth to release and remove it from pan.
• Cool muffins on wire rack for 5 minutes.