Delicious Pumpkin Muffins Recipes

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PUMPKIN MUFFINS



Pumpkin Muffins image

Provided by Shiran

Time 30m

Number Of Ingredients 12

1 and 2/3 cups (230g) all-purpose flour
1 teaspoon baking soda
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg or freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup (150g) granulated sugar
1/2 cup (100g) light or dark brown sugar
1/2 cup (120ml) vegetable or canola oil
1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/4 cup (60ml) milk

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.

PERFECT PUMPKIN MUFFINS



Perfect Pumpkin Muffins image

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Provided by SASHA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 14

Number Of Ingredients 14

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

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.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g

DELICIOUS PUMPKIN MUFFINS



Delicious Pumpkin Muffins image

A delicious and extremely tasty pumpkin muffin recipe the family will love! VERY easy, perfect for the upcoming holidays!

Provided by Rachel Lynn

Categories     Quick Breads

Time 30m

Yield 24 mini muffins, 24 serving(s)

Number Of Ingredients 12

2 cups flour
2/3 cup brown sugar
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup butter
1/2-2/3 cup Libby's canned pumpkin
2 large eggs
1/3 cup buttermilk

Steps:

  • In a large bowl combine all dry ingredients.
  • In medium bowl combine all wet ingredients.
  • Mix wet mixture with dry mixture.
  • Preheat oven to 400 degrees.
  • Grease 24 mini muffin cups.
  • Scoop into the prepared muffin cups, fill about 3/4 full.
  • Bake for 7-10 minutes, or until cooked in the middle.

Nutrition Facts : Calories 115.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 27.9, Sodium 207, Carbohydrate 17.5, Fiber 0.5, Sugar 9.1, Protein 1.8

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

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!

EASY PUMPKIN MUFFINS



Easy Pumpkin Muffins image

Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.

Provided by CINDYCOSTA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

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.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 36.8 g, Cholesterol 0.9 mg, Fat 5.2 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 368.8 mg, Sugar 19.9 g

PUMPKIN MUFFINS



Pumpkin Muffins image

Why buy these fall favorites at your local coffeeshop? This recipe comes together easily-no electric mixer required-and you'll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 13

1 1/2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher (coarse) salt
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)

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.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

FROSTED PUMPKIN MUFFINS



Frosted Pumpkin Muffins image

In Muncie, Indiana, Samantha Callahan jazzes up pound cake mix with some canned pumpkin and pumpkin pie spice to create these sweet muffins. "They're so good, even picky eaters cannot seem to get enough," notes the substitute teacher's aide. "They're also delicious without frosting or nuts."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 8

1 package (16 ounces) pound cake mix
1 cup canned pumpkin
2 eggs
1/3 cup water
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 can (16 ounces) cream cheese frosting
1/2 cup finely chopped pecans, optional

Steps:

  • In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.

Nutrition Facts : Calories 246 calories, Fat 11g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 224mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.

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