Pumpkin Recipe

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Pumpkin Muffins image

Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too

Provided by: Katy Gilhooly

Categories: Quick Breads

Time: 35m

Yield: 12 muffins

Number Of Ingredients: 15

225g plain flour
2 tsp baking powder
1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
100g caster sugar
50g soft light brown sugar
200g pumpkin purée (from a can or homemade - see 'goes well with' below)
2 large eggs
125g slightly salted butter, melted


  • Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
  • Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
  • Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

Nutrition Facts : Calories 219 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein

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Pumpkin Spice Muffins image

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

Provided by: Mirandalee

Categories: Quick Breads

Time: 35m

Yield: 12 muffins

Number Of Ingredients: 15

1 1/2 cups all-purpose flour
1/2 cup wheat bran
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup grated carrot
1/2 cup low-fat buttermilk
1/2 cup honey
1/4 cup butter or 1/4 cup margarine, melted
1 egg
1 teaspoon vanilla
1 teaspoon grated orange zest
1/2 cup chopped walnuts (optional)


  • Preheat oven to 375 degrees F.
  • Combine dry ingredients in a large bowl.
  • Set aside.
  • In a separate bowl, whisk together pumpkin, carrots, buttermilk, honey, butter or margarine, egg, vanilla, and orange zest.
  • Add to flour mixture, stirring just until moistened.
  • This is a thick batter.
  • Fold walnuts (if using) into batter, gently.
  • Spoon batter into 12-cup muffin pan (lightly greased or sprayed with nonstick spray).
  • Bake for 20 minutes, or until toothpick inserted in center comes out clean.
  • Remove from pan and cool on a wire rack.

Nutrition Facts : Calories 160.5, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.2, Sodium 359.6, Carbohydrate 28.2, Fiber 2.3, Sugar 13.1, Protein 3.2

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Pumpkin Spice Bran Muffins image

Made with whole wheat and bran, these spicy pumpkin muffins are a great way to jazz up your morning or have a snack during the day. They're more of a breakfast muffin than a dessert. You could always add more sugar to make them more like a dessert. I like to double the recipe for larger muffins. I hope you like them as much as I do!

Provided by: Chaiandallthatjazz

Categories: Breakfast

Time: 30m

Yield: 12 Muffins, 12 serving(s)

Number Of Ingredients: 16

1 cup whole wheat flour
1 cup bran flour
1/2 cup sugar substitute such as stevia or 1/2 cup Splenda sugar substitute
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
2 large eggs
1/4 cup coconut oil, melted
1 tablespoon honey
1/2 cup plain yogurt
3 tablespoons kerry gold unsalted butter, melted
2 tablespoons pumpkin seeds


  • Preheat oven to 400 degrees.
  • Melt butter and coconut oil separately.
  • Grease muffin cups with the melted butter.
  • Whisk together all dry ingredients in a large bowl.
  • Add all wet ingredients to the center of the large bowl.
  • Use a hand mixer to gently blend it all together.
  • Stir in pumpkin seeds. Save a little bit for garnish.
  • Pour batter into the muffin cups and garnish each muffin with a few pumpkin seeds.
  • Sprinkle just a little sugar over the top of each muffin.
  • Bake for 20 minutes.
  • Remove from oven and let cool for a few minutes before placing each muffin on a wire rack.
  • Enjoy!

Nutrition Facts : Calories 137.9, Fat 9.5, SaturatedFat 6.4, Cholesterol 40, Sodium 298.6, Carbohydrate 11.4, Fiber 1.9, Sugar 2.7, Protein 3.4

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Pumpkin Spice Muffins image

Provided by: Fake bake

Categories: main-dish

Yield: 12 muffins

Number Of Ingredients: 2

One 15.25-ounce package spice cake mix
One 15-ounce can pumpkin puree (not pumpkin pie filling)


  • Heat the oven to 375 degrees F and line a standard 12-cup muffin tin with paper liners. Combine the spice cake mix and the pumpkin puree in a large bowl. Divide the batter between the lined muffin cups (mixture will be thick). Bake until a toothpick inserted near the center of a muffin comes out clean, 18 to 20 minutes. Cool slightly on a wire rack. Serve warm with lots of butter.

Nutrition Facts : Nodata

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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

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


  • 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!

Nutrition Facts : Nodata

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