Tates Bake Shop Pumpkin Muffins Recipes

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PUMPKIN MUFFINS



Pumpkin Muffins image

Why buy these fall favorites at your local coffeeshop? This recipe comes together easily-no electric mixer required-and you'll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 13

1 1/2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher (coarse) salt
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
  • Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 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

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

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.

TATE'S BAKE SHOP PUMPKIN MUFFINS



Tate's Bake Shop Pumpkin Muffins image

Make and share this Tate's Bake Shop Pumpkin Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h

Yield 12 muffins

Number Of Ingredients 16

2 cups unbleached all-purpose flour
1/2 cup firmly packed dark brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1 cup solid-pack pumpkin (not pumpkin pie filling)
8 tablespoons salted butter, melted
3/4 cup chopped walnuts
2 large eggs
1/4 cup plain low-fat yogurt
1/4 cup grade b pure maple syrup
1 teaspoon vanilla extract
3/4 cup dark raisins or 3/4 cup dried cranberries

Steps:

  • Position an oven rack in the center of the oven and preheat the oven to 400°.
  • Butter twelve 3 x 1 1/2 inch muffin cups.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, salt, nutmeg, and baking soda.
  • In another large bowl, whisk together the pumpkin, melted butter, eggs, yogurt, maple syrup, and vanilla.
  • Pour into the flour mixture and mix just until combined; do not overmix.
  • Fold in the raisins and walnuts.
  • Using a 1/3-cup food portion scoop or spoon, transfer the batter to the prepared muffin cups.
  • Bake until a wooden pick comes out clean, 25-30 minutes.
  • Let the muffins cool in the pan on a wire rack for 10 minutes.
  • Remove from the pan and cool completely on the rack.

Nutrition Facts : Calories 290.6, Fat 13.6, SaturatedFat 5.7, Cholesterol 51.7, Sodium 256.8, Carbohydrate 39, Fiber 1.6, Sugar 19.1, Protein 5.1

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