PUMPKIN SPICE MUFFINS
These pumpkin spice muffins are perfect for fall. So moist, filled with pumpkin, and dipped in cinnamon sugar.
Provided by Fiona Dowling
Categories Breakfast
Time 45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 273 kcal, Carbohydrate 35 g, Protein 2 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 110 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
PUMPKIN MUFFINS
Provided by Shiran
Time 30m
Number Of Ingredients 12
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 PUMPKIN SPICE MUFFINS
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
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
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
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
PUMPKIN SPICE MUFFINS
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
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 :
PUMPKIN SPICE COFFEE MUFFINS
I've made pumpkin muffins for years, and I love pumpkin spice coffee. So, one day, I thought why not add coffee to my muffins?
Provided by Bringhomethebakin'
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
- Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 36.9 g, Cholesterol 31 mg, Fat 12.4 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 316.6 mg, Sugar 21.2 g
QUICK PUMPKIN SPICE MUFFINS
Make and share this Quick Pumpkin Spice Muffins recipe from Food.com.
Provided by BCG Cookbook
Categories Quick Breads
Time 5m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix ingredients.
- Pour into cupcake papers.
- Bake according to spice mix directions for longest time.
Nutrition Facts : Calories 197.6, Fat 6, SaturatedFat 1.5, Sodium 283.8, Carbohydrate 34.5, Fiber 0.9, Sugar 20.6, Protein 2.2
BEST PUMPKIN SPICE MUFFINS
These muffins have become a family favorite. Loaded with pumpkin taste! Great for the fall or all year round. This was submitted by Victoria Meacham (won the best pumpkin recipe contest) and published in Quick and Simple magazine. I usually substitute the nuts and raisins for mini-chocolate chips...but it is great as written!!
Provided by Marz7215
Categories Quick Breads
Time 40m
Yield 14 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; line a 12 cup muffin tin with paper liners.
- Combine first 8 ingredients in a large bowl. Set aside.
- In a medium bowl combine egg, oil, milk and pumpkin, blending well. Stir pumpkin mixture into dry ingredients until just moist.
- Fill muffin tins with batter and bake for 22 to 25 minutes until tops spring back when lightly touched.
Nutrition Facts : Calories 262.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 19.8, Sodium 212.5, Carbohydrate 38.1, Fiber 2.3, Sugar 17.8, Protein 4.9
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