Decadent Pumpkin Muffins Recipes

PUMPKIN MUFFINS

Pumpkin Muffins image

Great for a breakfast or dessert! Serve warm with whipped cream cheese for a decadent treat. If you don't have pumpkin-pie spice on-hand, this is the recipe: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice. I always add raisins to my muffins, but walnuts are good too!

Provided by galexa

Categories Quick Breads

Time 40m

Yield 12-14 muffins

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice
1 1/4 cups sugar, plus
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup raisins (optional)

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.

Nutrition Facts : Calories 211, Fat 7.1, SaturatedFat 1.1, Cholesterol 35.2, Sodium 191.8, Carbohydrate 34.8, Fiber 0.6, Sugar 22.1, Protein 2.8

DECADENT PUMPKIN MUFFINS

Decadent Pumpkin Muffins image

I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!

Provided by JRS22302

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 55m

Yield 24

Number Of Ingredients 17

Ingredients

3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
2 cups canned pumpkin puree
1 ½ cups white sugar
½ cup light brown sugar
½ cup applesauce
1 cup fat free vanilla yogurt
4 egg whites
1 egg
⅔ cup water
1 cup raisins

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.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 39.9 g, Cholesterol 8 mg, Fat 0.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 334.2 mg, Sugar 23.2 g

MOIST AND DELICIOUS PUMPKIN MUFFINS

Moist and Delicious Pumpkin Muffins image

We serve these muffins at our coffee house and they're always a big hit with the customers. People ask for the recipe often and comment on how moist and delicious they are, which I guess is how they got their name!

Provided by Holly in Manhattan

Categories Quick Breads

Time 35m

Yield 24-32 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 cups all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups canned pumpkin
1 cup vegetable oil
1 1/3 cups milk

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!

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