Easy Pumpkin Muffins Recipes

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:

• Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
• In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
• In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
• Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

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:

• 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:

• 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.

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.