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
PERFECT PUMPKIN MUFFINS
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
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
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.
LUNCHBOX PUMPKIN MUFFINS
Make and share this Lunchbox Pumpkin Muffins recipe from Food.com.
Provided by shmeks02
Categories Quick Breads
Time 33m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Beat together eggs, sugar, oil, and pumpkin.
- Sift together dry ingredients.
- Mix dry ingredients with egg and pumpkin mixture.
- Using 1/4c size muffin scoop, scoop batter into well greased muffin tin or into paper muffin cups.
- Bake at 350 degrees for 23 minutes.
Nutrition Facts : Calories 251.9, Fat 7.7, SaturatedFat 1.3, Cholesterol 26.4, Sodium 267.1, Carbohydrate 43.9, Fiber 0.6, Sugar 29.4, Protein 2.8
DECADENT PUMPKIN MUFFINS
I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!
Provided by JRS22302
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
- In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
- Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 39.9 g, Cholesterol 8 mg, Fat 0.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 334.2 mg, Sugar 23.2 g
JUDY'S PUMPKIN MUFFINS
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
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
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
PUMPKIN MUFFINS
Delicious muffins; moist, easy, and only a few ingredients. Perfect for any meal or carry in. Everyone just loved these.
Provided by Peggy See-Foland
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with cooking spray.
- Stir yellow cake mix, corn bread mix, pumpkin, milk, egg, and cinnamon in a bowl until batter is thoroughly combined; fold in pineapple and raisins. Scoop batter into prepared muffin cups, filling them about 2/3 full. Sprinkle each muffin with 1/2 teaspoon sugar for a crunchy top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes.
Nutrition Facts : Calories 226 calories, Carbohydrate 43.6 g, Cholesterol 11.6 mg, Fat 4.9 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 440.9 mg, Sugar 23.9 g
LUNCHBOX HARVEST MUFFINS
These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don't end up coming back home, which is the sad fate of many a salami sandwich.
Provided by Melissa Clark
Categories easy, lunch, quick
Time 35m
Yield About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease mini-muffin tins.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
- Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
- Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 4 grams, TransFat 0 grams
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