Judys Pumpkin Muffins Recipes

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JUDY'S PUMPKIN MUFFINS



Judy's Pumpkin Muffins image

These muffins are so easy! One can of pumpkin makes 36 muffins. So inexpensive, and super yummy!

Provided by Hope Clayton

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 36

Number Of Ingredients 8

3 cups self-rising flour
2 ½ cups white sugar
2 tablespoons pumpkin pie spice
1 (15 ounce) can pumpkin puree
4 eggs
⅔ cup vegetable oil
2 tablespoons white sugar
1 tablespoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups.
  • Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
  • Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 23.7 g, Cholesterol 20.7 mg, Fat 4.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 168.8 mg, Sugar 15.1 g

AUTUMN PUMPKIN MUFFINS



Autumn Pumpkin Muffins image

These muffins freeze really well, especially when you decide to throw a last minute coffee. Just thaw them out overnight and pop them in the microwave or in a real low oven for a few minutes for a just baked aroma throughout the house! Enjoy!

Provided by Designing Diva

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 18

3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 cups canned pumpkin
1 cup canola oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins (optional)
cooking spray
1 1/2 cups confectioners' sugar
1 teaspoon grated orange peel
6 teaspoons orange juice
additional chopped walnuts (optional)

Steps:

  • Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
  • Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
  • In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
  • Add set-aside dry ingredients and mix well.
  • By hand, stir in walnuts and raisins.
  • Pour batter evenly into prepared muffin tin openings.
  • Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
  • For Orange Glaze:.
  • Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.

Nutrition Facts : Calories 429.8, Fat 17.6, SaturatedFat 1.6, Cholesterol 35.2, Sodium 303, Carbohydrate 65.5, Fiber 2, Sugar 44.5, Protein 4.9

PUMPKIN BANANA MUFFINS



Pumpkin Banana Muffins image

These pumpkin banana muffins are the perfect bite-sized snack for fall. -Desiree Rasch, Blue Springs, Missouri

Provided by Taste of Home

Time 35m

Yield 15 muffins.

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1 cup canned pumpkin
1/2 cup mashed ripe bananas (about 2 small)
1/3 cup buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the first 9 ingredients. In another bowl, combine the eggs, pumpkin, bananas, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PUMPKIN RAISIN MUFFINS



Pumpkin Raisin Muffins image

A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes. I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.

Provided by Judy from Hawaii

Categories     Quick Breads

Time 45m

Yield 36 muffins

Number Of Ingredients 11

3 cups sugar
1 cup oil
4 eggs
2 cups canned pumpkin
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
3 1/2 teaspoons pumpkin pie spice
2/3 cup water
1 cup raisins

Steps:

  • Mix oil& sugar.
  • Add eggs& pumpkin.
  • Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
  • Stir in raisins.
  • Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

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

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

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