Cocokisspumpkinmuffins Recipes

PUMPKIN MUFFINS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
• In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

CHOCOLATE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
• Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
• Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

CHOCOLATE PUMPKIN MUFFINS (ONLY 3 INGREDIENTS!)

Steps:

• *DO NOT follow the instructions or use the ingredients on the back of the cake mix box.
• Add the cake mix, pumpkin puree, and applesauce to a large bowl. Mix well either by hand or with a hand mixer. When thoroughly blended, fold in chocolate chips (if using). The batter will be pretty dense.
• Line a cupcake tin with cupcake liners and lightly spray each liner with non-stick cooking spray. Spoon batter into each liner until it is about 3/4 of the way full (I was able to get about 12-14 muffins). The shape of each muffin will be a little irregular because of the density of the batter.
• Bake according to the directions on the back of the cake mix box (I baked mine at 350 degrees for 18-22 minutes). Stick a toothpick in the middle of muffin to make sure the middles are done.

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
• Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

COCO-KISS PUMPKIN MUFFINS

Steps:

• Make the Buttered-Rum Coconut 'Kiss': Melt butter over medium-high heat in a small saucepan. Cook for 1-2 minutes, watching carefully, until the butter turns nut-brown (this is called 'beurre noisette') and is very fragrant - be careful not to burn. Immediately remove from heat and add sugar, rum and coconut. Combine well to mix butter and rum throughout and to cool slightly. Stir in egg, combining well. Using a rounded teaspoon as a measure, separate the coconut mixture into 12 portions and roll them into balls, resembling meatballs. Space apart on a plate and put in refrigerator to firm up while preparing the muffin batter.
• Preheat oven to 350 degrees Fahrenheit (170 degrees Centigrade).
• For Muffins: Cream butter for 1 minute. Add sugar and beat 4 more minutes, or until light and fluffy. Beat in eggs.
• In separate bowl, whisk together pumpkin puree, orange zest and juice and sour cream.
• In a third bowl, whisk together all the dry ingredients.
• Stir 1/3 of the flour mixture into the creamed butter mixture; mix in ½ the pumpkin puree mixture and add another 1/3 of the flour mixture. Stir in remaining pumpkin puree and flour and mix well.
• Distribute batter evenly among 12 well-greased or paper-lined muffin cups. Place a coconut 'kiss' onto the top of each muffin and press in so nearly half the kiss is immersed in batter.
• Bake for 30-35 minutes, or until a toothpick inserted in the muffin batter comes out clean.
• Enjoy!