PUMPKIN MUFFINS
Provided by Shiran
Time 30m
Number Of Ingredients 12
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.
MOIST AND DELICIOUS PUMPKIN MUFFINS
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
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!
SOFT & MOIST PUMPKIN MUFFINS (VIDEO)
These pumpkin muffins are supremely soft and moist. They are packed with pumpkin spice flavor and finish with a sprinkle of cinnamon sugar for crunch.
Provided by Lily Ernst
Categories breakfast
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
- In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.
- In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.
- Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.
- Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425F, then reduce the temp to 350F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 248 calories, Sugar 23.2 g, Sodium 219 mg, Fat 9.1 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 38.8 g, Fiber 1.5 g, Protein 3.9 g, Cholesterol 52.1 mg
EASY PUMPKIN MUFFINS
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
Provided by CINDYCOSTA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 36.8 g, Cholesterol 0.9 mg, Fat 5.2 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 368.8 mg, Sugar 19.9 g
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