Susans Pumpkin Muffins Recipes

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PUMPKIN MUFFINS

Make and share this Pumpkin Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 50m

Yield 14 muffins

Number Of Ingredients 13



Pumpkin Muffins image

Steps:

  • Blend pumpkin, eggs, water, and shortening in large bowl.
  • Sift together remaining ingredients and add to pumpkin mixture.
  • Fill greased muffin tins about 3/4 full.
  • Bake at 350 degrees about 30 minutes or until set when touched.

Nutrition Facts : Calories 218.2, Fat 8.2, SaturatedFat 2.1, Cholesterol 26.6, Sodium 149.1, Carbohydrate 34.2, Fiber 0.6, Sugar 21.6, Protein 2.6

1 cup pumpkin (canned "or" fresh)
2 eggs, slightly beaten
1/2 cup water
1/2 cup melted shortening
1 3/4 cups flour
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves

PUMPKIN MAPLE MUFFINS

These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.

Provided by Alison Roman

Categories     breakfast, quick breads

Time 50m

Yield 12 muffins

Number Of Ingredients 14



Pumpkin Maple Muffins image

Steps:

  • Heat oven to 350 degrees.
  • Spray muffin molds with nonstick spray or line them with paper liners.
  • Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
  • In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
  • In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
  • Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 271 milligrams, Sugar 28 grams, TransFat 0 grams

1/2 cup/114 grams (1 stick) unsalted butter
1 cup/145 grams all-purpose flour
1 cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1 1/2 cups/355 grams pumpkin purée (about 1 15-ounce can)
3 large eggs
1 cup/200 grams light brown sugar
2/3 cup/150 milliliters maple syrup

SUSAN'S PUMPKIN MUFFINS

This is a delicious muffin recipe from my best friend. We are very much into organic and natural foods so we use all organic ingredients in this recipe.

Provided by KristinaKatarina

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11



Susan's Pumpkin Muffins image

Steps:

  • Preheat oven to 350.
  • Mix all dry ingredients in a bowl.
  • In larger bowl beat sugar, butter, and eggs until light.
  • Add pumpkin, beat again.
  • Swiftly add dry ingredients alternately with the milk.
  • Bake for approximately 20 minutes.
  • Makes 8 regular size muffins.

Nutrition Facts : Calories 152.1, Fat 6.9, SaturatedFat 4.1, Cholesterol 43.1, Sodium 380.4, Carbohydrate 19.8, Fiber 0.6, Sugar 6.5, Protein 3

1 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup sugar
1/4 cup butter
1 egg
1 cup pumpkin
1/3 cup milk

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