Pumpkin Crunch Mini Muffins Recipes

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

PUMPKIN PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
• In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
• Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

PUMPKIN CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir pumpkin puree, evaporated milk, sugar, eggs, and cinnamon together in a large bowl until smooth. Pour into the prepared baking pan.
• Sprinkle cake mix over the pumpkin mixture in the baking pan. Pour melted butter on top.
• Bake in the preheated oven until golden brown, 1 hour to 10 minutes.

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.

MINI CINNAMON SUGAR PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray. Set aside.
• Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In a medium bowl, whisk the melted butter and brown sugar together. Add the egg, vanilla extract, pumpkin puree, and milk and whisk to combine. Pour wet ingredients into the dry ingredients, then whisk until just combined. Avoid over-mixing. Batter is thick.
• Using a small spoon, spoon the batter into the muffin tins, filling each about 2/3 full.
• Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven, place the pan on a wire rack, and allow mini muffins to cool in the pan until ready to coat.
• While the muffins are cooling, prep the coating. Combine the sugar and cinnamon a small bowl. Once the muffins are relatively cool, dip into the melted butter and then roll in the cinnamon sugar.
• Cover and store mini muffins at room temperature for 2-3 days or in the refrigerator for up to 1 week.

PUMPKIN CRUNCH MINI MUFFINS

Steps:

• PREHEAT oven to 400º F (200º C).
• Spray 24 mini muffin cups with vegetable spray.
• COMBINE first 8 ingredients in large mixing bowl.
• In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
• ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
• BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.

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 WALNUT CRUNCH MUFFINS

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Line every other cup in 2 muffin pans with muffin liners, for a total of 12 cups. (This will allow the tops to spread and the muffins to bake more evenly.)
• Cook the butter in a small saucepan over medium heat until melted and starting to brown, 3 to 4 minutes. Immediately pour the butter into a medium heatproof bowl and set aside.
• Sift the flour, brown sugar, granulated sugar, cinnamon, ginger, cloves, baking powder, baking soda and salt into a large bowl. Set aside.
• Add the oil, pumpkin puree and 2 tablespoons water to the brown butter. Whisk until combined, about 20 seconds. Add the eggs and vanilla and whisk until smooth and lightened, about 30 seconds.
• Stir the liquid ingredients into the dry ingredients with a rubber spatula just until combined. Divide the batter evenly among the 12 liners (about a heaping 1/4 cup for each). Sprinkle the tops with the walnuts and pepitas. Sprinkle again with the raw sugar.
• Place both muffin pans on the center oven rack and turn the oven temperature down to 375 degrees F. Bake, rotating the pans about 3/4 of the way through baking, until a toothpick inserted into the muffins comes out with a just a few moist crumbs clinging to it, 24 to 26 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on the rack.

PUMPKIN GINGER MINI MUFFINS

Steps:

• Heat oven to 450 degrees.
• In a bowl, combine all muffin ingredients. Spoon into wells of 2 greased mini muffin pans (making 24 mini muffins).
• Bake 8 minutes.
• Remove from pans after about 1 minute and let them cool on wire rack.
• Make the glaze by combining the sugar and milk and drizzle over the cooled muffins.