TATE'S BAKE SHOP PUMPKIN MUFFINS
Make and share this Tate's Bake Shop Pumpkin Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 400°.
- Butter twelve 3 x 1 1/2 inch muffin cups.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, salt, nutmeg, and baking soda.
- In another large bowl, whisk together the pumpkin, melted butter, eggs, yogurt, maple syrup, and vanilla.
- Pour into the flour mixture and mix just until combined; do not overmix.
- Fold in the raisins and walnuts.
- Using a 1/3-cup food portion scoop or spoon, transfer the batter to the prepared muffin cups.
- Bake until a wooden pick comes out clean, 25-30 minutes.
- Let the muffins cool in the pan on a wire rack for 10 minutes.
- Remove from the pan and cool completely on the rack.
Nutrition Facts : Calories 290.6, Fat 13.6, SaturatedFat 5.7, Cholesterol 51.7, Sodium 256.8, Carbohydrate 39, Fiber 1.6, Sugar 19.1, Protein 5.1
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
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.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
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
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