Tooeasypumpkinmuffins 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.

EASY PUMPKIN MUFFINS

Easy Pumpkin Muffins image

Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.

Provided by CINDYCOSTA

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 36.8 g, Cholesterol 0.9 mg, Fat 5.2 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 368.8 mg, Sugar 19.9 g

TOO EASY PUMPKIN MUFFINS

Too Easy Pumpkin Muffins image

Make and share this Too Easy Pumpkin Muffins recipe from Food.com.

Provided by Debbie1966

Categories Quick Breads

Time 22m

Yield 18 serving(s)

Number Of Ingredients 5

Ingredients

1 (18 ounce) box yellow cake mix, unprepared
15 ounces libby solid pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

Put all ingredients into a bowl and stir until moistened.
You do NOT need any liquid- only the pumpkin and cake mix- keep stirring- it will be wonderful!
Drop by spoonfuls into lightly greased muffin pan.
Bake at 350 degrees for 19- 23 minutes.

Nutrition Facts : Calories 129.7, Fat 3.4, SaturatedFat 0.5, Cholesterol 0.6, Sodium 186.9, Carbohydrate 23.9, Fiber 0.5, Sugar 12.7, Protein 1.5

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