Pueblo Pumpkin Muffins Recipes

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EASY PUMPKIN MUFFINS



Easy Pumpkin Muffins image

These muffins are adapted from my popular pumpkin crumb cake muffins and aren't quite as sweet, making them the perfect "anytime" treat during the fall season. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. No mixer required!

Provided by Sally

Categories     Muffins

Time 45m

Number Of Ingredients 12

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light or dark brown sugar
1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/4 cup (60ml) milk (dairy or nondairy)

Steps:

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  • In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
  • In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
  • Spoon the batter into liners, filling them all the way to the top.
  • Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
  • Cover tightly and store at room temperature for up to 1 week.

PUEBLO PUMPKIN MUFFINS



Pueblo Pumpkin Muffins image

My quest for a good pumpkin led me to a bed and breakfast in NM, called "Inn at the Paseo." These bake up tall and with a golden orange color with a tender inside.

Provided by Roxygirl in Colorado

Categories     Quick Breads

Time 45m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 14

1/2 cup vegetable oil
1 cup sugar
2 eggs
1 cup canned pumpkin
1/2 cup buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon vanilla extract (I used maple)
3/4 cup chopped walnuts (I omitted)
1 cup raisins (I omitted)

Steps:

  • Preheat oven to 400 degrees.
  • Mix together oil, sugar, eggs, pumpkin, and buttermilk, and extract.
  • Add flour, baking powder, baking soda, cinnamon, allspice, and beat until batter is smooth.
  • Stir in walnuts and raisins.
  • Spoon into greased muffin tins full (I fill them high, so it made 9 ample ones) and bake 10 minutes, reducing the oven to 350 and bake until toothpick comes out clean, about 15 additional minutes.

Nutrition Facts : Calories 439.2, Fat 20.1, SaturatedFat 2.7, Cholesterol 41.9, Sodium 448.3, Carbohydrate 61.1, Fiber 3, Sugar 33.7, Protein 7

GOLDEN PUMPKIN MUFFINS



Golden Pumpkin Muffins image

I've had this recipe for years, and we still enjoy these tasty muffins. Although the original recipe didn't call for them, I usually add a 1/2 cup of raisins to the batter.

Provided by susan

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 9

2 cups Bisquick
1/2 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup milk
1/2 cup canned pumpkin
1 slightly beaten egg
2 tablespoons cooking oil

Steps:

  • Preheat oven to 400 degrees.
  • Thoroughly combine Bisquick, sugar, and spices.
  • In a separate bowl, combine milk, pumpkin, egg, and oil.
  • Stir both mixtures together til just moistened.
  • Fill greased muffin pan.
  • Bake for 20 minutes or til done when tested with a toothpick.

COUNTRY PUMPKIN MUFFINS



Country Pumpkin Muffins image

At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too.

Provided by Taste of Home

Time 25m

Yield 2-1/4 dozen.

Number Of Ingredients 14

2 cups sugar
1/2 cup vegetable oil
3 large eggs
1-1/2 cups canned pumpkin
1/2 cup water
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1-1/2 cups raisins
1 cup chopped walnuts

Steps:

  • In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

PERFECT PUMPKIN MUFFINS



Perfect Pumpkin Muffins image

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Provided by SASHA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 14

Number Of Ingredients 14

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

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.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g

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