Time 30m Yield 1 dozen. Number Of Ingredients 13 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.
Time 23m Yield 24 muffins, 24 serving(s) Number Of Ingredients 4 Steps:
Mix pumpkin, cake mix, and water together with a hand mixer. Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease). Bake at 350* for 18-22 minutes or until the muffins “spring back” when lightly touched.
Time 35m Yield 24 Number Of Ingredients 15 Steps:
Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners. Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Time 30m Yield 12 Number Of Ingredients 9 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.
Time 45m Yield 18 Number Of Ingredients 4 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.
Yield 18 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside. In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups. Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.
Time 1h10m Yield 15 Number Of Ingredients 20 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray. Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl. Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes. While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined. Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.
Time 35m Yield 12 muffins, 12 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside. In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots. Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts, if using). Batter will be thick. Divide batter evenly amonf 12 mufin cups. Bake on middle oven rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Time 35m Yield 12 muffins Number Of Ingredients 19 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!
Yield 12 muffins Number Of Ingredients 2 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.
Time 30m Yield 12 Muffins, 12 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 400 degrees. Melt butter and coconut oil separately. Grease muffin cups with the melted butter. Whisk together all dry ingredients in a large bowl. Add all wet ingredients to the center of the large bowl. Use a hand mixer to gently blend it all together. Stir in pumpkin seeds. Save a little bit for garnish. Pour batter into the muffin cups and garnish each muffin with a few pumpkin seeds. Sprinkle just a little sugar over the top of each muffin. Bake for 20 minutes. Remove from oven and let cool for a few minutes before placing each muffin on a wire rack. Enjoy!
Time 35m Yield 12 muffins Number Of Ingredients 15 Steps:
Preheat oven to 375 degrees F. Combine dry ingredients in a large bowl. Set aside. In a separate bowl, whisk together pumpkin, carrots, buttermilk, honey, butter or margarine, egg, vanilla, and orange zest. Add to flour mixture, stirring just until moistened. This is a thick batter. Fold walnuts (if using) into batter, gently. Spoon batter into 12-cup muffin pan (lightly greased or sprayed with nonstick spray). Bake for 20 minutes, or until toothpick inserted in center comes out clean. Remove from pan and cool on a wire rack.
More about “pumpkin spice muffins recipes”
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.
