Moist Pumpkin Spice Muffins From The Pioneer Woman Cooks Recipe 435

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PUMPKIN SPICE MUFFINS



Pumpkin Spice Muffins image

Provided by Fake Bake

Categories     main-dish

Yield 12 muffins

Number Of Ingredients 2

One 15.25-ounce package spice cake mix
One 15-ounce can pumpkin puree (not pumpkin pie filling)

Steps:

  • Heat the oven to 375 degrees F and line a standard 12-cup muffin tin with paper liners. Combine the spice cake mix and the pumpkin puree in a large bowl. Divide the batter between the lined muffin cups (mixture will be thick). Bake until a toothpick inserted near the center of a muffin comes out clean, 18 to 20 minutes. Cool slightly on a wire rack. Serve warm with lots of butter.

TIM HORTONS PUMPKIN SPICE MUFFINS



Tim Hortons Pumpkin Spice Muffins image

Make and share this Tim Hortons Pumpkin Spice Muffins recipe from Food.com.

Provided by Winged Emotion

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 19

1 3/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup pumpkin seeds
2 eggs
3/4 cup canned pumpkin puree
1/4 cup vegetable oil
1 teaspoon vanilla
1/4 cup milk
4 ounces cream cheese, at room temperature
4 tablespoons icing sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon juice

Steps:

  • Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers.
  • In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg. Then mix in 1/4 cup (50 mL) of the pumpkin seeds.
  • In separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla. Pour over dry ingredients and stir just until dry ingredients are moistened.
  • Spoon into prepared muffin cups. Sprinkle with remaining pumpkin seeds. Bake in center of a 375°F (190°C) oven about 20 to 25 minutes or until muffins are golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes before transferring to a wire rack to cool.
  • While the muffins are baking, whisk together the cream cheese, confectioner's sugar, vanilla, and lemon juice. (If the frosting is too thick, add a bit more lemon juice. If too runny, add more confectioner's sugar.) Set aside.
  • When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!

PUMPKIN SPICE MUFFINS



Pumpkin Spice Muffins image

If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 11

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 eggs, beaten
1 cup pumpkin puree
¼ cup white sugar
2 cups unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
  • In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
  • Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

Nutrition Facts : Calories 97 calories, Carbohydrate 17.2 g, Cholesterol 20.7 mg, Fat 2.5 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 166 mg, Sugar 6.2 g

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Top Asked Questions

For the muffins: Preheat oven to 400 degrees. Generously grease 12 muffin tins. Sift the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in the butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together the pumpkin puree, evaporated milk, egg, and vanilla.
Directions. In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended. Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers.
Portion batter into muffin tin, top with streusel (more on that below) and bake! If desired top with vanilla glaze. The streusel for these pumpkin muffins is similar to the one that I use on my favorite coffee cake recipe.
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.

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