Best 4 Pumpkin Muffins Ii Recipes
Indulge in the delightful flavors of fall with our Pumpkin Muffins II, a symphony of autumn spices and moist, tender crumb. These delectable muffins are bursting with the goodness of pumpkin puree, warm cinnamon, fragrant nutmeg, and a hint of ginger, perfectly complemented by a streusel topping that adds a delightful crunch.
But that's not all! This article also features a collection of equally enticing muffin recipes that cater to various dietary preferences and taste buds. From the classic Blueberry Muffins, bursting with juicy blueberries, to the indulgent Chocolate Chip Muffins, loaded with rich chocolate chips, there's something for everyone.
For those seeking a healthier alternative, our Zucchini Muffins offer a nutritious twist with grated zucchini and a hint of cinnamon. If you're gluten-free, our Gluten-Free Banana Muffins are a delightful treat, combining the sweetness of bananas with a gluten-free flour blend.
And for a touch of elegance, our Raspberry Swirl Muffins are a beautiful creation, swirled with tangy raspberry jam and topped with a delicate crumble. Each recipe is carefully crafted to ensure perfect muffins every time, with detailed instructions and helpful tips to guide you through the baking process.
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.
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 MUFFINS II
Fresh pumpkin puree makes for great muffins. Can also be served as a loaf.
Provided by Julie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
- In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 60.7 g, Cholesterol 46.5 mg, Fat 14 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 438.1 mg, Sugar 34.2 g
PUMPKIN-SPICE MUFFINS
Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
- Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
- Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a more intense flavor and a smoother texture than canned pumpkin puree. To make your own pumpkin puree, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
- Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined.
- Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing in the oven.
- Bake the muffins at a high temperature for the first 10 minutes. This will help the muffins rise quickly and evenly.
- Reduce the oven temperature after 10 minutes. This will help the muffins to finish baking without overcooking.
- Let the muffins cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
These pumpkin muffins are a delicious and easy-to-make fall treat. They are perfect for breakfast, lunch, or a snack. With their moist texture and sweet pumpkin flavor, these muffins are sure to be a hit with everyone who tries them.
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