Quick Pumpkin Spice Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners.
• Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
• In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
• Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

Steps:

• Preheat oven to 350°F; line a 12 cup muffin tin with paper liners.
• Combine first 8 ingredients in a large bowl. Set aside.
• 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.

Steps:

• Mix ingredients.
• Pour into cupcake papers.
• Bake according to spice mix directions for longest time.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 15 standard-sized muffin cups with nonstick spray.
• Combine flour, cinnamon, baking soda, ginger, nutmeg, allspice, baking powder, salt, and pumpkin pie spice in a bowl.
• Beat pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl until well combined. Slowly mix in dry ingredients until well blended and smooth. Distribute the batter evenly among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 15 to 18 minutes. Cool in the tin for 5 to 7 minutes.
• While the muffins are cooling, blend powdered sugar, half-and-half, pumpkin pie spice, vanilla, and cinnamon for glaze until well combined.
• Remove muffins from the tin and dip the tops into the glaze. Set on a wire rack until glaze sets, about 30 minutes.

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:

• 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.

Steps:

• Preheat oven to 375°F.
• Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
• Add pumpkin, ½ cup of water. Stir until just mixed.
• Spoon batter into oil-sprayed muffin cups, filling to just below tops.
• Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients.
• Spray a muffin pan with Pam.
• Place 1/3 cup batter in each well.
• Bake 20-22 minutes or until toothpick comes out clean.

Steps:

• In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.