MINI PUMPKIN CHOCOLATE CHIP MUFFINS
Provided by Food Network
Time 50m
Yield 48 mini muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
- Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
- Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.
GLAZED MINI PUMPKIN MUFFINS RECIPE - (4.5/5)
Provided by DebCooks
Number Of Ingredients 13
Steps:
- Preheat over to 375. In a large mixing bowl, beat all ingredients, except flour and baking powder until smooth. Add the flour and baking powder and mix gently until just combined. Spoon into greased mini muffin tins 3/4 full and bake 8 minutes or until toothpick inserted in center comes out clean. Do not over bake. Let cool. Remove from tins. Mix the powdered sugar with creamer and dip muffin tops into glaze.
MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE
Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
Provided by USA WEEKEND Pam Anderson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 36
Number Of Ingredients 14
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
- Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
- Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
- Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g
BUTTERMILK PUMPKIN DONUTS WITH MAPLE GLAZE RECIPE
If you love pumpkin, then you'll want to make these easy and delicious Buttermilk Pumpkin Donuts with Maple Glaze. They are a little healthier because they are baked rather than deep fried.
Provided by Momma Cyd
Categories Dessert
Time 42m
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees and spray donut pan with non stick cooking spray.
- In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a medium mixing bowl combine the egg, buttermilk, and vanilla. Whisk together well.
- Add the egg mixture to the dry mixture and stir until moistened.
- Then add in pumpkin and melted butter. Mix just until combined. The batter will be thick.
- Carefully spoon the batter into the prepared donut pan.(I used a small spoon to spoon out the batter into the donut pan). Dividing the batter evenly between all 6 donuts.
- Cook for 10-12 minutes or until the donut tops spring back after being touched.
- Let set in pan for about 5 minutes and then remove from pan and place on a cooling rack.
Nutrition Facts : Calories 455 kcal, Carbohydrate 80 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 52 mg, Sodium 307 mg, Fiber 2 g, Sugar 58 g, UnsaturatedFat 3 g, ServingSize 1 serving
PUMPKIN MUFFINS W/ CINNAMON GLAZE
These are moist, spicy, filling muffins. They're full of good for you ingredients too! Great for breakfast or a lunch box treat. Makes 24 regular sized muffins or 48 mini muffins.
Provided by HeathersKitchen
Categories Quick Breads
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Line muffin tins with papers. I usually give a light mist of nonstick spray inside the papers.
- Combine all dry ingredients (1st 10) in a small mixing bowl. Set aside.
- Combine all wet ingredients and sugar in a large mixing bowl until well combined.
- Mix nuts into wet ingredients.
- Pour dry ingredients onto wet ingredients and gently fold together until just moistened. Be careful not to over mix.
- Spoon batter into prepared muffin cups.
- Bake for 25 minutes (regular size muffins).
- Bake for 15 minutes (mini muffins).
- While muffins are baking prepare glaze:.
- Melt butter.
- Whisk in cinnamon, vanilla and confectioners sugar.
- Whisk in milk.
- Set aside.
- Remove muffins from oven and spoon on glaze.
- As the glaze melts, spread over tops of muffins.
- Let cool.
- Enjoy!
Nutrition Facts : Calories 140.5, Fat 6.4, SaturatedFat 1.2, Cholesterol 20.4, Sodium 148.4, Carbohydrate 19.9, Fiber 1.7, Sugar 10.3, Protein 2.1
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
ISAIAH'S PUMPKIN MUFFINS WITH CRUMBLE TOPPING
These tender muffins have a subtle pumpkin flavor and sugary topping that make them special. Fabulous warm, they make a quick gluten-free breakfast your whole family can love. -Silvana Nardone, New York, New York
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, pie spice and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., For topping, combine the flour, sugar, brown sugar and pie spice; cut in shortening until crumbly. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 306 calories, Fat 15g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 229mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.
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