Pumpkin Muffins W Cinnamon Glaze Recipes

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PUMPKIN MUFFINS WITH CINNAMON STREUSEL TOPPING



Pumpkin Muffins with Cinnamon Streusel Topping image

Pumpkin muffins with a crunchy cinnamon crumb topping.

Provided by 2sachse

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 18

Number Of Ingredients 16

¾ cup brown sugar
¾ cup white sugar
½ cup butter, softened
2 eggs
1 cup pumpkin puree
⅓ cup water
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
⅓ cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
  • Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
  • Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
  • Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
  • Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 181 calories, Carbohydrate 29.2 g, Cholesterol 35.9 mg, Fat 6.5 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 283.8 mg, Sugar 18.7 g

PUMPKIN MUFFINS W/ CINNAMON GLAZE



Pumpkin Muffins W/ Cinnamon Glaze image

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

1 cup whole wheat flour
1 cup old fashioned oats
1/4 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup applesauce
1 cup canned pumpkin
1/2 cup canola oil (or melted butter, yum!)
2 eggs
1 teaspoon vanilla extract
1 cup date sugar (sucanat or brown sugar can be used in place of the date sugar but will make the muffins slightly swe)
1/2 cup chopped pecans (or nut of choice) (optional)
2 tablespoons butter
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 cups confectioners' sugar
2 tablespoons milk

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 I



Pumpkin Muffins I image

These simple but tasty muffins will fill your house with a warm and wonderful aroma. They are full of goodies like raisins, nuts, pumpkin and spices.

Provided by Veronica

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 10

1 ½ cups self-rising flour
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon pumpkin pie spice
½ cup packed brown sugar
½ cup raisins
1 egg
¼ cup vegetable oil
½ cup canned pumpkin puree
½ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • Sift the flour, salt, nutmeg, and pumpkin pie spice into a medium size mixing bowl. Stir in the brown sugar and the sultana raisins. In another bowl, stir together the egg, oil, pumpkin and milk, add to the dry ingredients and mix until just blended. Fill prepared muffin cups 3/4 full.
  • Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick stuck into the center of a muffin comes out clean.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 27.4 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 309.2 mg, Sugar 13.9 g

PUMPKIN MUFFINS



Pumpkin muffins image

Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too

Provided by Katy Gilhooly

Time 30m

Number Of Ingredients 8

225g plain flour
2 tsp baking powder
1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
100g caster sugar
50g soft light brown sugar
200g pumpkin purée (from a can or homemade - see 'goes well with' below)
2 large eggs
125g slightly salted butter, melted

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.

Nutrition Facts : Calories 219 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein

DOUBLE-CHIP PUMPKIN CINNAMON MUFFINS



Double-Chip Pumpkin Cinnamon Muffins image

I lightened up a recipe I found and this is the result. It's a moist, delicious muffin that tastes just as good a day or two later, if they last that long! -Vera Decker, Windsor, New York

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 19

1 can (15 ounces) solid-pack pumpkin
1 cup sugar
1/2 cup buttermilk
1/3 cup canola oil
2 eggs
2 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup oat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon baking chips, chopped
1/2 cup miniature semisweet chocolate chips
TOPPING:
1/4 cup sugar
3 teaspoons ground cinnamon

Steps:

  • In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips., Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter., Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 164mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

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