Easy Pumpkin Muffins Recipes

Steps:

• 1.Preheat oven to 350°F (180°C). Lightly coat muffin pan with vegetable cooking spray or use cupcake liners.
• 2.Place eggs, oil, pumpkin, milk, and sugar into the Vitamix container in the order listed and secure lid.
• 3.Select Variable 1.
• 4.Turn machine on and slowly increase speed to Variable 5.
• 5.Blend for 10 seconds.
• 6.In a medium-size mixing bowl, combine salt, baking soda, allspice, cinnamon, flour and chocolate chips in the order listed.
• 7.Pour pumpkin mixture into bowl containing dry ingredients. Mix by hand just until dry ingredients are moistened.
• 8.Spoon into the prepared muffin pan, filling each cup ¾ full.
• 9.Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
• 10.Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan. Serve warm or at room temperature.

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.

Steps:

• Simply mix the pumpkin and the spice cake mix together with electric mixer until well combined. (At this point you may also want to throw in some nuts or raisins, if you like.).
• Spoon into paper lined small muffin/cupcake tins, 2/3 full. (The batter is very thick and doesn't "settle", so you may wish to smooth the tops if you care what the finished product looks like!).
• Bake at 350* 18-22 minutes or until a knife comes out clean.

Steps:

• Mix both together until smooth.
• Spoon into muffin tin (either lightly sprayed or with muffin cups).
• Bake as directed on cake box.
• Makes 24 muffins.

Steps:

• Scoop pumpkin out of cans into bowl.
• Poor cake mix into bowl.
• Add cinnamon, nutmeg to your taste.
• Mix. Don't over mix or they will come out mushy. A few white cake mix lumps are okay -- they cook up fine.
• Poor into muffin tray sprayed with Pam or lined with muffin cups. Fill each cup as big as you want the muffins because they do not rise.
• Cook according to cake mix directions. About 350 degrees for 35-40 minutes.
• Let muffins sit for at least five minutes for them to firm up.

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.

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.