PUMPKIN YOGURT RAISIN MUFFINS
A very light and moist muffin with pumpkin and raisin filling.
Provided by Cheerios
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Mix flour, baking powder, baking soda, and ginger together in a bowl.
- Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
- Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 45.1 g, Cholesterol 32.2 mg, Fat 1.5 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 216.1 mg, Sugar 26.9 g
PUMPKIN RAISIN MUFFINS
A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes. I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.
Provided by Judy from Hawaii
Categories Quick Breads
Time 45m
Yield 36 muffins
Number Of Ingredients 11
Steps:
- Mix oil& sugar.
- Add eggs& pumpkin.
- Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
- Stir in raisins.
- Pour into greased muffin tins& bake at 350 degrees for 30 minutes.
GLUTEN-FREE PUMPKIN MUFFINS
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.
Provided by Shauna Ahern
Time 1h25m
Yield 9 large muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
- Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
- In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
- Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
- Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
- Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
- Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.
PUMPKIN MUFFINS
Provided by Food Network
Time 45m
Yield 12 Muffins
Number Of Ingredients 11
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.
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.
PUMPKIN RAISIN MUFFINS
This is another pumpkin recipe from pumpkinnook.com. This makes two dozen muffins, which is more than enough for people who like baked goods. You can use canned pumpkin if fresh pumpkin is not available.
Provided by Studentchef
Categories Dessert
Time 40m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Put muffin cups into muffin tins or grease the tins.
- Cream butter (or margarine) and sugar until fluffy.
- Beat in pumpkin and eggs.
- Dredge raisins in 1/2 cup flour.
- Sift remaining flour and spices together.
- pour milk into mixing bowl.
- Mix in dry ingredients by hand until just mixed.
- Sir in raisins.
- Mix in remaining ingredients.
- Spoon mix into paper cups in muffin tin.
- Bake for 20 - 25 minutes.
PUMPKIN PIE MUFFINS
I made this recipe this fall when I was craving something seasonal. After trying other recipes that just lacked that homey pumpkin-pie taste, I decided to make my own. It makes about 24 large muffins or 6 muffins and a loaf. Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. Add some cream cheese frosting and they'd make great cupcakes.
Provided by PChicki
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
- Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 46.1 g, Cholesterol 31 mg, Fat 5.7 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 336.4 mg, Sugar 25.1 g
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
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.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
PUMPKIN OATMEAL MUFFINS
These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts.
Provided by Marz7215
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF.
- Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
- In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
- Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.
Nutrition Facts : Calories 262.1, Fat 10.9, SaturatedFat 1.7, Cholesterol 17.6, Sodium 211.2, Carbohydrate 38.2, Fiber 2.3, Sugar 17.9, Protein 4.7
PUMPKIN MUFFINS WITH STREUSEL TOPPING
This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.
Provided by BRETTNSHARA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
- Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
- Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
- Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 46.6 g, Cholesterol 34.4 mg, Fat 10.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 371.5 mg, Sugar 28.8 g
COUNTRY PUMPKIN MUFFINS
At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too.
Provided by Taste of Home
Time 25m
Yield 2-1/4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN RAISIN MUFFINS - GLUTEN FREE
Make and share this Pumpkin Raisin Muffins - Gluten Free recipe from Food.com.
Provided by Heather
Categories Quick Breads
Time 35m
Yield 24 muffins, 1 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F.
- Mix the dry ingredients in a bowl including the raisins.
- Mix the wet ingredients in a separate bowl.
- Add the wet mix to the dry and stir until just moistened.
- Fill 24 muffin cups.
- Bake for 20 minutes or until the muffins are cooked through.
- Enjoy.
Nutrition Facts : Calories 4042.8, Fat 133.3, SaturatedFat 16.9, Cholesterol 245.7, Sodium 6186.8, Carbohydrate 685.5, Fiber 24.9, Sugar 324.2, Protein 52.1
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- Combine first 6 ingredients in a large bowl; stir in raisins. Make a well in center of mixture. Combine egg and next 3 ingredients in a small bowl. Add to dry ingredients, stirring just until dry ingredients are moistened (batter will be very thick).
- Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 400° for 15 minutes.
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