Soft And Fluffy Pumpkin Muffins Recipes

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PUMPKIN MUFFINS



Pumpkin Muffins image

Provided by Shiran

Time 30m

Number Of Ingredients 12

1 and 2/3 cups (230g) all-purpose flour
1 teaspoon baking soda
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg or freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup (150g) granulated sugar
1/2 cup (100g) light or dark brown sugar
1/2 cup (120ml) vegetable or canola oil
1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/4 cup (60ml) milk

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.

FLUFFY PUMPKIN MUFFINS



Fluffy Pumpkin Muffins image

Delicious pumpkin muffins which can also be made as pumpkin bread. Perfectly light and just the right amount of spice! My kids LOVE these!

Provided by kitchenbaby

Categories     Quick Breads

Time 35m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 12

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup canned pumpkin
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup butter, softened
1 cup chopped nuts (optional)

Steps:

  • - Preheat your oven to 350 degrees. Mix all ingredients together thoroughly. Using a whisk works pretty good. Pour the batter into a greased muffin tin - about 10 muffins. You can also make bread by pouring it into a greased loaf pan. For muffins, bake 20-25 minutes. For bread, about one hour, or until toothpick inserted comes out clean.
  • www.kitchenbaby.blogspot.com.

Nutrition Facts : Calories 241.3, Fat 6.4, SaturatedFat 3.6, Cholesterol 51.1, Sodium 488.6, Carbohydrate 42.2, Fiber 1.6, Sugar 20.9, Protein 4.6

SOFT AND FLUFFY PUMPKIN MUFFINS



Soft and Fluffy Pumpkin Muffins image

Get your pumpkin fix with these Soft and Fluffy Pumpkin Muffins! Put them in the freezer to enjoy this Fall treat all year long!

Provided by Jaime Bacon

Time 30m

Number Of Ingredients 13

3/4 cup white sugar
1/4 cup brown sugar
1/2 cup applesauce
2 eggs
1 teaspoon vanilla extract
1 tablespoon milk
3/4 cup whole wheat flour (Or white whole wheat)
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 can pumpkin puree

Steps:

  • Preheat the oven to 375 degrees.
  • In a large bowl, combine both sugars and the applesauce.
  • Add the eggs, vanilla, and milk, and stir to combine.
  • Add both flours, baking soda, baking powder, salt, and pumpkin pie spice and combine.
  • Add the pumpkin puree and mix in.
  • With a 1/4 cup, evenly scoop the mixture into a greased muffin tin.
  • Bake for 20 minutes until a toothpick comes out clean.
  • To freeze, place on a cookie sheet lined with parchment paper and put in the freezer. Then transfer to a labeled gallon-size freezer bag.

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