Easy Peasy Pumpkin Muffins Recipes

SIMPLY PERFECT PUMPKIN MUFFINS

Steps:

• Preheat oven to 375° F. (not convection/fan-assisted). Prepare 18 muffin cups by greasing (both the cup and the top of the tin) or lining with paper liners and lightly greasing top of tin. (These are fairly moist so paper liners are not really necessary unless you prefer.) Set prepared pans aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder and baking soda. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the eggs slightly.
• Add the white sugar, oil and pumpkin and beat thoroughly until well combined and smooth. Add the flour mixture to wet ingredients and mix until smooth and well combined.
• Divide the batter between 18 muffin cups. You'll be filling them almost to the top of the cup or liners, with just a bit of the liner showing.
• Bake at 375° F. for 22 - 25 minutes, testing with a cake tester to be sure they are cooked before removing from oven (If undercooked, they will collapse as they cool, so be sure to test. They will look done even when they're not actually). Muffins should be very lightly browned on top and around edges when cooked. My oven is usually 25 minutes.
• Allow to cool in pans at least 5 minutes before removing from pans, as they are quite soft when hot.
• These are at their best on the day they are baked. They lose their crunchy top as they sit too long at room temperature. If you aren't eating right away, freezing is a good option to keep the crunch.

PUMPKIN SPICE MUFFINS

Steps:

• Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
• In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
• In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree.
• Mix the flour mixture into the pumpkin mixture until no lumps remain.
• Spoon the batter into the lined muffin pan. You should end up with 12 muffins.
• Bake in the preheated oven for 17-22 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes.
• In a small bowl mix together the sugar and cinnamon.
• Dip the top of each muffin (while still warm) into the melted butter and shake off any excess.
• Then dip in the bowl of cinnamon sugar.

3 INGREDIENT PUMPKIN MUFFINS

Steps:

• Combine all ingredients in a bowl and stir until combined.
• Spoon into muffin tins lined with paper muffin cups.
• Bake at 350 degrees for 30 minutes or until a tooth pick, inserted into the center, comes out clean. Cool completely before serving.

VEGAN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.
• In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don't overmix.
• Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.
• Place on the center rake in the oven and bake for 20 - 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack.
• Makes 12 muffins.
• Keep leftovers muffins on the counter in a covered container for up to 3 - 4 days. Keep longer in the refrigerator for 6 - 7 days.
• , let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 - 3 months. Let thaw in the refrigerator or on the counter.

EASY PUMPKIN MUFFINS RECIPE

Steps:

• Preheat oven to 375F. Line a muffin tin (12 muffin cups) with paper liners (or grease a non-stick muffin tin with butter).
• In a bowl, add flour, brown sugar, cinnamon, baking powder, baking soda and salt, and stir to combine.
• In another large bowl, add the eggs and whisk them with a fork. Add the pumpkin puree, canola oil, milk and vanilla and stir with a spoon to combine until smooth.
• Add the dry ingredients into the wet ingredients. Stir with a spoon to combine until the batter is smooth.
• Using the spoon, put the mixture into a muffin tin (it should fill 12 muffin cups to make 12 large muffins).
• Put the pumpkin muffins in the oven and bake for 25 minutes.

EASY PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners.
• Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

EASY PEASY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F.
• Mix together the spice cake mix, pumpkin and water until smooth.
• Add cinnamon chips.
• Line muffin tin with paper cups.
• Fill cups 2/3 to 3/4 full.
• Bake for 15 minutes or until tester comes out clean.

EASY PUMPKIN MUFFINS

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.