Moist And Delicious Pumpkin Muffins Recipes
SOFT & MOIST PUMPKIN MUFFINS (VIDEO)
These pumpkin muffins are supremely soft and moist. They are packed with pumpkin spice flavor and finish with a sprinkle of cinnamon sugar for crunch.
Provided by Lily Ernst
Categories breakfast
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
- In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.
- In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.
- Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.
- Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425F, then reduce the temp to 350F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 248 calories, Sugar 23.2 g, Sodium 219 mg, Fat 9.1 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 38.8 g, Fiber 1.5 g, Protein 3.9 g, Cholesterol 52.1 mg
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.
PUMPKIN MUFFINS RECIPE
Extra moist and fluffy pumpkin muffins recipe. This pumpkin spice muffin is incredibly delicious.
Provided by Kelsey
Categories Desserts
Time 35m
Number Of Ingredients 10
Steps:
- Start by preheating your oven to 350 degrees. Then line your muffin pan with liners.
- In a stand mixer whip up your pumpkin puree, both sugars eggs, oil, vanilla until creamy texture.
- Grab a separate bowl and add in your flour, salt, baking soda, and mix.
- Then slowly pour the dry into the wet until blended.
- Pour your pumpkin batter into each muffin liner. Fill about 3/4 full.
- Bake 18-22 minutes or until you can stick toothpick in and it comes out clean.
Nutrition Facts : ServingSize 1 g, Calories 266 kcal, Carbohydrate 41 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 209 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 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
MOIST AND DELICIOUS PUMPKIN MUFFINS
We serve these muffins at our coffee house and they're always a big hit with the customers. People ask for the recipe often and comment on how moist and delicious they are, which I guess is how they got their name!
Provided by Holly in Manhattan
Categories Quick Breads
Time 35m
Yield 24-32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and spray or grease muffin tins.
- In a large bowl combine flour, brown sugar, baking powder, baking soda, and salt.
- Stir until well blended and set aside.
- In a separate bowl combine pumpkin, oil, and milk.
- Gently stir liquid mixture into dry ingredients, just until blended. DO NOT OVERMIX.
- Spoon into muffin tins (3/4 full).
- Bake for 25 minutes.
- Test with a toothpick.
- Turn onto rack to cool.
- Enjoy!
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
DELICIOUS PUMPKIN MUFFINS
A delicious and extremely tasty pumpkin muffin recipe the family will love! VERY easy, perfect for the upcoming holidays!
Provided by Rachel Lynn
Categories Quick Breads
Time 30m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine all dry ingredients.
- In medium bowl combine all wet ingredients.
- Mix wet mixture with dry mixture.
- Preheat oven to 400 degrees.
- Grease 24 mini muffin cups.
- Scoop into the prepared muffin cups, fill about 3/4 full.
- Bake for 7-10 minutes, or until cooked in the middle.
Nutrition Facts : Calories 115.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 27.9, Sodium 207, Carbohydrate 17.5, Fiber 0.5, Sugar 9.1, Protein 1.8
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