Pumpkin Muffins From My Taste Of Facs Class Recipes

COUNTRY PUMPKIN MUFFINS

Steps:

• In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
• In a large mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds. Make a well in center of mixture and set aside.
• In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended.
• Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined.
• Divide batter among prepared muffin cups filling each nearly full.
• Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes.
• Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

PUMPKIN MUFFINS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
• In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

DECADENT PUMPKIN MUFFINS

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.

PUMPKIN MUFFINS

Steps:

• Heat oven to 400ºF.
• Combine first 5 ingredients in large bowl.
• Whisk egg, milk and oil in medium bowl until blended. Add pumpkin; mix well. Add to flour mixture; stir just until moistened.
• Spoon into 12 paper-lined muffin cups.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
• Prepare Cream Cheese Glaze according to direction. Spread over muffins.

QUICK & EASY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400ºF.
• Sift dry ingredients together.
• Beat egg slightly.
• Combine egg, milk, pumpkin, and oil.
• Add wet ingredients to dry mixture all at once and stir until they are combined.
• Batter should be lumpy.
• Fold in raisins.
• Fill greased muffin cups two-thirds full. Note: Thanks to a recent review by Kasha, please note that this recipe does not work well with paper cups as it may stick to them.
• Bake 20 to 25 minutes at 400º degrees.

PUMPKIN MUFFINS FROM MY TASTE OF FACS CLASS

Steps:

• In a mixing bowl, combine flour, sugar, baking powder, cloves, cinnamon, nutmeg and salt.
• Make a well in the center of the dry ingredients.
• Combine egg, milk, pumpkin, and applesauce in a separate bowl and add all at once into the center of the well of the dry ingredients.
• Stir just until moistened. Batter should be lumpy: DO NOT OVER MIX.
• Place liners in muffin tin and fill cups approximately 2/3 full.
• Bake in 400 degree oven for 20 minutes or till golden brown.