Yield 12 muffins (1 muffin per serving) Number Of Ingredients 10 Steps:
Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray. In a blender, process the oats until they have the consistency of flour, about 1 minute. Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes. Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice. Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.
Time 50m Yield 16 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray. Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl. Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Time 35m Number Of Ingredients 10 Steps:
Start by preheating your oven to 350 degrees. Then line your muffin pan with liners. In a stand mixer whip up your pumpkin puree, both sugars eggs, oil, vanilla until creamy texture. Grab a separate bowl and add in your flour, salt, baking soda, and mix. Then slowly pour the dry into the wet until blended. Pour your pumpkin batter into each muffin liner. Fill about 3/4 full. Bake 18-22 minutes or until you can stick toothpick in and it comes out clean.
Time 45m Yield 24 Number Of Ingredients 13 Steps:
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.
Time 35m Yield 18 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 375°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Time 33m Yield 24 muffins Number Of Ingredients 11 Steps:
Mix first 5 ingredients together; separately, mix dry ingredients. Blend the two mixtures together, fold in chips. Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don’t work very well.). Bake at 400 degrees F. for 16-20 minutes.
More about “light pumpkin muffins recipes”
Time 30m Yield 12 Number Of Ingredients 5 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
