Easy Peasy Pumpkin Muffins Recipes
PUMPKIN MUFFINS
Provided by Shiran
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.
EASY PEASY PUMPKIN MUFFINS
Make and share this Easy Peasy Pumpkin Muffins recipe from Food.com.
Provided by nonnie4sj
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Mix together the spice cake mix, pumpkin and water until smooth.
- Add cinnamon chips.
- Line muffin tin with paper cups.
- Fill cups 2/3 to 3/4 full.
- Bake for 15 minutes or until tester comes out clean.
Nutrition Facts : Calories 197.6, Fat 6, SaturatedFat 1.5, Sodium 283.8, Carbohydrate 34.5, Fiber 0.9, Sugar 20.6, Protein 2.2
PUMPKIN MUFFINS FROM SCRATCH
Moist, sweet, and cinnamon-y, these Pumpkin Muffins are made with real pumpkin puree and a streusel-like cinnamon crumble topping.
Provided by Katerina | Easy Weeknight Recipes
Categories Breakfast
Time 35m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F, and line a 12-cup muffin tin with cupcake liners.
- Combine all dry ingredients; sift, and set aside.
- Mix the eggs, sugar, and salt until well incorporated.
- Add the oil, pumpkin puree, and sour cream. Stir until incorporated.
- Mix the dry ingredients with the liquid ingredients, and stir until everything is thoroughly combined.
- Make the cinnamon crumble by combining the flour, sugar, and cinnamon. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs. Do not overwork.
- Fill each cupcake liner about ¾ of the way. Sprinkle with the cinnamon crumble topping.
- Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out with very few crumbs.
- Take the muffins out of the oven and let cool for ten minutes. Then, carefully remove from pan and transfer the muffins to a wire cooling rack. Cool completely.
- Serve.
Nutrition Facts : ServingSize 1 muffin, Calories 416 kcal, Carbohydrate 53 g, Protein 5 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 69 mg, Sodium 493 mg, Fiber 2 g, Sugar 28 g, UnsaturatedFat 12 g
EASY PUMPKIN MUFFINS
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
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
EASY PUMPKIN MUFFINS
This recipe couldn't be any easier. Just mix cake mix with canned pumpkin and you're done! No oil, no eggs. That's it. You can add raisins or nuts if you like. My daughters, ages 4 and 2, love them... and pumpkin is good for you! Great for breakfast or dessert. They are almost like a cupcake.
Provided by Schmecky
Categories Breakfast
Time 43m
Yield 12-16 muffins, 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Scoop pumpkin out of cans into bowl.
- Poor cake mix into bowl.
- Add cinnamon, nutmeg to your taste.
- Mix. Don't over mix or they will come out mushy. A few white cake mix lumps are okay -- they cook up fine.
- Poor into muffin tray sprayed with Pam or lined with muffin cups. Fill each cup as big as you want the muffins because they do not rise.
- Cook according to cake mix directions. About 350 degrees for 35-40 minutes.
- Let muffins sit for at least five minutes for them to firm up.
Nutrition Facts : Calories 402, Fat 9.5, SaturatedFat 1.5, Sodium 570.6, Carbohydrate 76.1, Fiber 1.5, Sugar 48.6, Protein 5.3
PUMPKIN MUFFINS
Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too
Provided by Katy Gilhooly
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.
Nutrition Facts : Calories 219 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein
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