Delicious Pumpkin Muffins Recipes

GLUTEN-FREE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
• Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
• In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
• Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
• Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
• Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

PUMPKIN MUFFINS

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.

DELICIOUS PUMPKIN MUFFINS

Steps:

• In a large bowl combine all dry ingredients.
• In medium bowl combine all wet ingredients.
• Mix wet mixture with dry mixture.
• Preheat oven to 400 degrees.
• Grease 24 mini muffin cups.
• Scoop into the prepared muffin cups, fill about 3/4 full.
• Bake for 7-10 minutes, or until cooked in the middle.

PERFECT PUMPKIN MUFFINS

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.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

ALMOND FLOUR PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350ºF. Grease or line a 12-pan muffin tin with parchment paper liners.
• In a large bowl, beat the eggs until fluffy then add the pumpkin puree, raw sugar, and vanilla. Mix well until fully combined
• Stir in the almond flour, pumpkin spices, baking powder and baking soda, salt, and mix until combined. Finally, add chocolate chips and give a rough mix.
• Divide the batter evenly between the prepared muffin tins and top with pumpkin seeds if desired.
• Bake in a preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean
• Remove pan from oven and allow the muffins to cool in the pan for 10 minutes.

HEALTHY PUMPKIN MUFFINS WITH 150 CALORIES | MOIST AND FLUFFY

Steps:

• Preheat the oven to 180C/350F. Grease a 12-count muffin tin and fill each one with muffin liners.
• In a small bowl, whisk together the flour, baking powder, and pumpkin pie spice and set aside. In a mixing bowl, add the remaining ingredients and cream together until smooth.
• Gently fold through the dry ingredients into the wet ingredients and mix until combined. Distribute the batter evenly amongst the muffin tin.
• Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
• Remove the muffins from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.