Pumpkins Spice Muffins Recipes

EASY PUMPKIN SPICE MUFFINS

Easy Pumpkin Spice Muffins image

Rich, moist, and spicy flavored muffin. Great for breakfast, brunch, or dessert!

Provided by C. Davidson

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 45m

Yield 18

Number Of Ingredients 4

Ingredients

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin puree
9 ounces cinnamon chips
1 cup chopped pecans

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.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 32.4 g, Cholesterol 0.6 mg, Fat 12 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 280.9 mg, Sugar 22.3 g

PUMPKIN SPICE MUFFINS

Pumpkin Spice Muffins image

Nothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack. -Michel Karkula, Chandler, Arizona

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

Ingredients

1/2 cup canned pumpkin
1/2 cup milk
1 large egg
2 cups biscuit/baking mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
STREUSEL TOPPING:
1 tablespoon biscuit/baking mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter, softened

Steps:

In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.

Nutrition Facts :

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS

Weight Watchers Pumpkin Spice Muffins image

I got this recipe at a Weight Watcher meeting. This is a delicious recipe that is low if fat and high in fiber. It is loved by even the pickiest eaters (my dd and dh included). Each muffin is only 1 point!

Provided by kentonmom2002

Categories Low Protein

Time 23m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 4

Ingredients

1 (15 ounce) can pumpkin
1 (18 ounce) box Duncan Hines Moist Deluxe Spice Cake Mix
3/4 cup water
nonstick cooking spray

Steps:

Mix pumpkin, cake mix, and water together with a hand mixer.
Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

Nutrition Facts : Calories 96.6, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 140.3, Carbohydrate 17.8, Fiber 0.3, Sugar 9.5, Protein 1.1

PUMPKIN-SPICE MUFFINS

Pumpkin-Spice Muffins image

Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups Original Bisquick™ mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 egg
1/2 cup raisins

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg

TIM HORTONS PUMPKIN SPICE MUFFINS

Tim Hortons Pumpkin Spice Muffins image

Make and share this Tim Hortons Pumpkin Spice Muffins recipe from Food.com.

Provided by Winged Emotion

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 19

Ingredients

1 3/4 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup pumpkin seeds
2 eggs
3/4 cup canned pumpkin puree
1/4 cup vegetable oil
1 teaspoon vanilla
1/4 cup milk
4 ounces cream cheese, at room temperature
4 tablespoons icing sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon juice

Steps:

Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg. Then mix in 1/4 cup (50 mL) of the pumpkin seeds.
In separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla. Pour over dry ingredients and stir just until dry ingredients are moistened.
Spoon into prepared muffin cups. Sprinkle with remaining pumpkin seeds. Bake in center of a 375°F (190°C) oven about 20 to 25 minutes or until muffins are golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes before transferring to a wire rack to cool.
While the muffins are baking, whisk together the cream cheese, confectioner's sugar, vanilla, and lemon juice. (If the frosting is too thick, add a bit more lemon juice. If too runny, add more confectioner's sugar.) Set aside.
When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!

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