Time 30m Number Of Ingredients 12 Steps:
Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined. Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.
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.
Time 45m Yield 12 Muffins Number Of Ingredients 11 Steps:
1.Preheat oven to 350°F (180°C). Lightly coat muffin pan with vegetable cooking spray or use cupcake liners. 2.Place eggs, oil, pumpkin, milk, and sugar into the Vitamix container in the order listed and secure lid. 3.Select Variable 1. 4.Turn machine on and slowly increase speed to Variable 5. 5.Blend for 10 seconds. 6.In a medium-size mixing bowl, combine salt, baking soda, allspice, cinnamon, flour and chocolate chips in the order listed. 7.Pour pumpkin mixture into bowl containing dry ingredients. Mix by hand just until dry ingredients are moistened. 8.Spoon into the prepared muffin pan, filling each cup ¾ full. 9.Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean. 10.Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan. Serve warm or at room temperature.
Time 1h45m Yield 12 muffins Number Of Ingredients 17 Steps:
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Time 25m Yield 2-1/4 dozen. Number Of Ingredients 14 Steps:
In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.
Time 50m Yield 12 muffins Number Of Ingredients 14 Steps:
Heat oven to 350 degrees. Spray muffin molds with nonstick spray or line them with paper liners. Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg. In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter. Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
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 1h Yield Makes 12 muffins Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside. In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside. In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix). Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.
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!
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.
