Pumpkin Muffins Recipes

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PERFECT PUMPKIN MUFFINS



Perfect Pumpkin Muffins image

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

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

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

PUMPKIN MUFFINS



Pumpkin Muffins image

Provided by Food Network

Time 45m

Yield 12 Muffins

Number Of Ingredients 11

2 large eggs
¼ cup (60 ml) light olive oil
1 cup (245 g) pumpkin, freshly cooked or canned
¼ cup (60 ml) skim milk
¾ cup (150 g) granulated sugar
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1¾ cups (219 g) unbleached, all-purpose flour
½ cup (120 g) chocolate chips, mini or regular

Steps:

  • 1.Preheat oven to 350°F (180°C). Lightly coat muffin pan with vegetable cooking spray or use cupcake liners.
  • 2.Place eggs, oil, pumpkin, milk, and sugar into the Vitamix container in the order listed and secure lid.
  • 3.Select Variable 1.
  • 4.Turn machine on and slowly increase speed to Variable 5.
  • 5.Blend for 10 seconds.
  • 6.In a medium-size mixing bowl, combine salt, baking soda, allspice, cinnamon, flour and chocolate chips in the order listed.
  • 7.Pour pumpkin mixture into bowl containing dry ingredients. Mix by hand just until dry ingredients are moistened.
  • 8.Spoon into the prepared muffin pan, filling each cup ¾ full.
  • 9.Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
  • 10.Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan. Serve warm or at room temperature.

COUNTRY PUMPKIN MUFFINS



Country Pumpkin Muffins image

At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too.

Provided by Taste of Home

Time 25m

Yield 2-1/4 dozen.

Number Of Ingredients 14

2 cups sugar
1/2 cup vegetable oil
3 large eggs
1-1/2 cups canned pumpkin
1/2 cup water
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1-1/2 cups raisins
1 cup chopped walnuts

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.

Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN MAPLE MUFFINS



Pumpkin Maple Muffins image

These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.

Provided by Alison Roman

Categories     breakfast, quick breads

Time 50m

Yield 12 muffins

Number Of Ingredients 14

1/2 cup/114 grams (1 stick) unsalted butter
1 cup/145 grams all-purpose flour
1 cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1 1/2 cups/355 grams pumpkin purée (about 1 15-ounce can)
3 large eggs
1 cup/200 grams light brown sugar
2/3 cup/150 milliliters maple syrup

Steps:

  • Heat oven to 350 degrees.
  • Spray muffin molds with nonstick spray or line them with paper liners.
  • Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
  • In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
  • In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
  • Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 271 milligrams, Sugar 28 grams, TransFat 0 grams

PUMPKIN MUFFINS



Pumpkin Muffins image

Why buy these fall favorites at your local coffeeshop? This recipe comes together easily-no electric mixer required-and you'll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 13

1 1/2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher (coarse) salt
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
  • Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

PUMPKIN MUFFINS



Pumpkin Muffins image

Yogurt makes these huge Pumpkin Muffins especially light and tender. These make for a delicious addition to a fall brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes 12 muffins

Number Of Ingredients 11

3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup turbinado sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts

Steps:

  • Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
  • In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
  • In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
  • Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

Nutrition Facts : Calories 426 g, Fat 25 g, Fiber 4 g, Protein 9 g

MOIST AND DELICIOUS PUMPKIN MUFFINS



Moist and Delicious Pumpkin Muffins image

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

3 1/2 cups all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups canned pumpkin
1 cup vegetable oil
1 1/3 cups milk

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!

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

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Top Asked Questions

What is the best way to make pumpkin muffins?
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.
What is the recipe for pumpkin and pumpkin pie?
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches,...
How do you make a pumpkin cake?
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.
What are pumpkin chip muffins?
Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix. ByTammy Lynn Pumpkin Chip Muffins

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