Soft Moist Pumpkin Muffins Video Recipes

PUMPKIN MUFFINS

Pumpkin Muffins image

Provided by Shiran

Time 30m

Number Of Ingredients 12

Ingredients

1 and 2/3 cups (230g) all-purpose flour
1 teaspoon baking soda
1 and 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg or freshly grated nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup (150g) granulated sugar
1/2 cup (100g) light or dark brown sugar
1/2 cup (120ml) vegetable or canola oil
1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/4 cup (60ml) milk

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.

SOFT & MOIST PUMPKIN MUFFINS (VIDEO)

Soft & Moist Pumpkin Muffins (video) image

These pumpkin muffins are supremely soft and moist. They are packed with pumpkin spice flavor and finish with a sprinkle of cinnamon sugar for crunch.

Provided by Lily Ernst

Categories breakfast

Time 30m

Yield 12

Number Of Ingredients 12

Ingredients

1&3/4 cups (220g) all-purpose flour
1 tsp (5g) baking soda
2 tsp (4g) pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg)
1/2 tsp (2.5g) salt
1/2 cup (125ml) melted unsalted butter
1 cup (200g) granulated sugar
1&1/2 cups (367g) pure pumpkin puree
2 large eggs
1/4 cup (60g) regular or Greek yogurt (plain or vanilla)
1 tsp vanilla
1 tbsp (12g) granulated sugar
1/2 tsp (1g) cinnamon

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.

Nutrition Facts : ServingSize 1 muffin, Calories 248 calories, Sugar 23.2 g, Sodium 219 mg, Fat 9.1 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 38.8 g, Fiber 1.5 g, Protein 3.9 g, Cholesterol 52.1 mg

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

Ingredients

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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