Pumpkin Muffins Old Salem Style Recipes

PUMPKIN MUFFINS

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, OLD SALEM-STYLE

Steps:

• Prepare muffin pans, greasing them well or adding paper muffin cups to each muffin location.
• Heat the oven to 375 degrees F.
• In a medium bowl, combine the flour, baking powder, salt, and spices. Use a fork or a whisk to stir them and combine everything together evenly and well. Add the raisins and toss to coat them well. Set aside.
• In a large bowl, combine the butter, sugar, and molasses. Using an electric mixer or a whisk, beat them together to make a smooth, creamy, gooey mixture.
• Add the eggs and pumpkin and continue beating and mixing until you have a thick, smooth and creamy mixture.
• Add the flour and spice mixture, and use a wooden spoon or a spatula to mix the flour into the pumpkin mixture. Stir and scoop gently, mixing just until the flour disappears. (Mixing flour in gently encourages tenderness in muffins).
• Bake at 375 degrees F for 16 to 18 minutes, until the muffins rise and pull away from the edges just a little. (Mini muffins bake faster so check from 12 minutes onward.)

PERFECT PUMPKIN MUFFINS

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.

PUMPKIN MUFFINS

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.