Frosted Pumpkin Muffins Recipes

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

Ingredients

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

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

Ingredients

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.

PUMPKIN MUFFINS

Pumpkin muffins image

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

Ingredients

225g plain flour
2 tsp baking powder
1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
100g caster sugar
50g soft light brown sugar
200g pumpkin purée (from a can or homemade - see 'goes well with' below)
2 large eggs
125g slightly salted butter, melted

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

FROSTED PUMPKIN GEMS

Frosted Pumpkin Gems image

If I don't hold back my four hungry sons (ages 6,5,4 and 2), they'll eat a third of the batch of these moist and tender mini muffins before I get them frosted!

Provided by Taste of Home

Time 35m

Yield 7 dozen.

Number Of Ingredients 7

Ingredients

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin
3 large eggs
1/2 cup canola oil
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 to 2 cans (12 ounces each) whipped cream cheese frosting

Steps:

In a large bowl, combine the cake mix, pumpkin, eggs, oil, cinnamon and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined miniature muffin cups two-thirds full. Bake at 350° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

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

Ingredients

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

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