PUMPKIN MUFFINS
Bake Ellie Krieger's healthy Pumpkin Muffins recipe from Food Network with canned pumpkin for a moist treat enriched with molasses and brown sugar.
Provided by Ellie Krieger
Categories dessert
Time 1h45m
Yield 12 muffins
Number Of Ingredients 17
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.
MOISTEST EVER PUMPKIN PIE MUFFINS
Make and share this Moistest Ever Pumpkin Pie Muffins recipe from Food.com.
Provided by Ceezie
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together both flours, the baking soda, salt and spices.In a large bowl, whisk together the sugar, molasses, oil, and one of the eggs until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined.
- Pour the batter into the prepared muffin pan, filling each one about two-thirds full, and sprinkle the surface of each with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.
- Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts : Calories 228.2, Fat 7.1, SaturatedFat 1, Cholesterol 31.6, Sodium 285.4, Carbohydrate 37.1, Fiber 1.4, Sugar 17.7, Protein 4.6
MOISTEST-EVER PUMPKIN PIE MUFFINS
Make and share this Moistest-Ever Pumpkin Pie Muffins recipe from Food.com.
Provided by BeansnRice
Categories Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400º and spray a 12-cup muffin pan with cooking spray.
- Whisk together both flours, baking soda, salt and spices in medium bowl and set aside.
- Whisk together sugar, molasses, oil and eggs (one at a time) in another bowl until well combined and then whisk in pumpkin and vanilla.
- Stir flour mixture into the pumpkin mixture a bit at a time alternating with the buttermilk; just until combined.
- Pour the batter into the muffin pan, filling each one about 2/3 full.
- Sprinkle each with pumpkin seeds.
- Tap the pan on the counter a few times to remove air bubbles.
- Bake until a toothpick inserted in the center comes out clean (about 20 minutes).
- Let cool on wire rack for 15 minutes.
- *Will keep fresh in fridge for up to 3 days and in the freezer for up to 3 months*.
Nutrition Facts : Calories 211.8, Fat 6.2, SaturatedFat 0.8, Cholesterol 31.6, Sodium 285.4, Carbohydrate 35.8, Fiber 2.3, Sugar 17.7, Protein 4.5
PUMPKIN PIE MUFFINS
I started with a basic pumpkin muffin recipe and did some major tweaking to perfect these beauties, with their strong, sweet pumpkin pie taste. They in fact use canned pumpkin pie mix (recommended: Libby's) rather than plain canned pumpkin. Don't be afraid to add a little more flour to make the batter a bit thicker; the more you add, the denser your muffins will turn out.
Provided by rumplestiltskin
Categories Quick Breads
Time 40m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix together the flour, white sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
- In a small bowl, beat the eggs with the oil and canned pumpkin; stir in raisins, if using.
- Pour batter into a greased muffin tin, filling cups most of the way; there will be enough for 18 muffins, so it's alright if there's leftover batter after the first batch.
- Sprinkle brown sugar to taste over the tops of each.
- Bake at 350 degrees F for 15-18 minutes, until a toothpick inserted down the middle of one muffin comes up clean.
Nutrition Facts : Calories 286.2, Fat 9.2, SaturatedFat 1.4, Cholesterol 35.2, Sodium 358.4, Carbohydrate 48.2, Fiber 3.1, Sugar 23, Protein 3.7
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