Pumpkin Recipe
Pumpkin Muffins
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
Steps:
- 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
Pumpkin Spice Muffins
Make and share this Pumpkin Spice Muffins recipe from Food.com.
Steps:
- 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
Pumpkin Spice Bran Muffins
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
Steps:
- 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
Pumpkin Spice Muffins
Steps:
- 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
Tim Hortons Pumpkin Spice Muffins
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
Steps:
- 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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