Time 40m Yield 12-14 muffins Number Of Ingredients 12 Steps:
Put oven rack in middle position. Preheat oven to 350 degrees. Put muffin liners in muffin pan. Combine (sift) flour and baking powder. In a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt. Whisk flour mixture into sugar/pumpkin mixture until just combined. Stir in raisins. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture. Bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes. Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool to warm or room temperature.
Time 55m Yield 24 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners. In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan. Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.
More about “decadent pumpkin muffins recipes”
Time 35m Yield 24-32 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F and spray or grease muffin tins. In a large bowl combine flour, brown sugar, baking powder, baking soda, and salt. Stir until well blended and set aside. In a separate bowl combine pumpkin, oil, and milk. Gently stir liquid mixture into dry ingredients, just until blended. DO NOT OVERMIX. Spoon into muffin tins (3/4 full). Bake for 25 minutes. Test with a toothpick. Turn onto rack to cool. Enjoy!
