PUMPKIN COFFEE CAKE MUFFINS
Salty, buttery streusel atop a light, moist, pumpkin muffin. So delicious and easy to prepare--no stand mixer required! These also freeze really well. If you split these open and serve with a swipe of butter and a drizzle of honey, it would be really over the top in a good way!
Provided by Marianne Williams
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h5m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
- Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
- Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
- Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
- Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 38.6 g, Cholesterol 27.4 mg, Fat 9.6 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 329.5 mg, Sugar 23.9 g
PUMPKIN-SPICED IRISH COFFEE
Unless I can basically put a wedge of pumpkin pie from my Thanksgiving leftovers into the blender and stir it into hot coffee, it's likely not "pumpkin spice" enough for me! I took the heart of my pie filling recipe and converted it into a mix I keep in the fridge. I just spoon a few tablespoons into a cup with searing hot coffee and foamed hot milk for a latte that feels homemade and has such a clear, deep flavor.
Provided by Alex Guarnaschelli
Categories beverage
Time 15m
Yield 2 to 4 drinks
Number Of Ingredients 12
Steps:
- If the pumpkin spice mixture is not warm, heat it in a small saucepan or microwave. In a small saucepan, heat the milk over medium heat, whisking as it heats, until it simmers and becomes foamy, 3 to 4 minutes. (Alternatively, microwave the milk until it's hot and then whisk.) Add the warm pumpkin spice mixture into the warm milk and continue to whisk until frothy.
- To serve, divide the hot coffee and whiskey between two tall heat-resistant glasses or mugs. Divide and stir the pumpkin-milk mixture into the glasses, stirring to keep the foam up, until smooth. Top with whipped cream and a dusting of cinnamon.
- Make the pumpkin mix: In a medium saucepan, whisk together the pumpkin puree, milk, sugar, molasses, pumpkin pie spice and salt. Mix until thoroughly combined. Bring to a simmer over medium heat, stirring, 2 to 3 minutes. If not using immediately, transfer to a storage container and refrigerate for up to 1 week.
PUMPKIN SPICE COFFEE MUFFINS
I've made pumpkin muffins for years, and I love pumpkin spice coffee. So, one day, I thought why not add coffee to my muffins?
Provided by Bringhomethebakin'
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
- Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 36.9 g, Cholesterol 31 mg, Fat 12.4 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 316.6 mg, Sugar 21.2 g
PUMPKIN-SPICE MUFFINS
Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
- Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
- Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg
TIM HORTONS PUMPKIN SPICE MUFFINS
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
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!
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