Moist Pumpkin Spice Muffins Recipes

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.

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.

PUMPKIN MUFFINS RECIPE

Steps:

• Start by preheating your oven to 350 degrees. Then line your muffin pan with liners.
• In a stand mixer whip up your pumpkin puree, both sugars eggs, oil, vanilla until creamy texture.
• Grab a separate bowl and add in your flour, salt, baking soda, and mix.
• Then slowly pour the dry into the wet until blended.
• Pour your pumpkin batter into each muffin liner. Fill about 3/4 full.
• Bake 18-22 minutes or until you can stick toothpick in and it comes out clean.

SOFT & MOIST PUMPKIN MUFFINS (VIDEO)

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.

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.

MOIST AND DELICIOUS PUMPKIN MUFFINS

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!

MOIST PUMPKIN SPICE MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Generously grease 12 muffin tins.
• 2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
• 3. Pour into a greased muffin pan-batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
• 4. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
• 5. To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

PUMPKIN SPICE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
• In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
• Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

MOIST GLUTEN FREE PUMPKIN MUFFINS RECIPE

Steps:

• Preheat oven to 325 degrees
• Line muffin tin with cupcake liners
• In a large bowl mix together melted butter, coconut sugar and brown sugar.
• Add eggs and mix to incorporate.
• Add pumpkin and vanilla extra and mix until just combined.
• Add flour, spices, baking soda and salt. Whisk together until incorporated.
• Evenly divide batter into 12 baking cups.
• Bake for 25 minutes or until tooth pick or skewer comes out clean.