Best 3 Pumpkin Pie Muffins Recipes
Indulge in the delightful flavors of fall with our enticing Pumpkin Pie Muffins, a delectable treat that captures the essence of the season. These muffins are a symphony of autumnal spices, perfectly complemented by the smooth, velvety texture of pumpkin puree. Each bite is a journey through a pumpkin patch, evoking memories of crisp autumn leaves and cozy gatherings. This recipe offers two irresistible variations: a classic Pumpkin Pie Muffin, bursting with the traditional flavors of pumpkin pie, and a decadent Chocolate Chip Pumpkin Muffin, where rich chocolate chips add an extra layer of indulgence. Both variations are topped with a sweet and crunchy streusel topping, creating a textural contrast that elevates the muffins to a new level of deliciousness.
Here are our top 3 tried and tested recipes!
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
PUMPKIN PIE-OAT FLOUR MUFFINS
I wanted to make pumpkin muffins that were gluten free, healthy, delicious, and easy, so I included oat flour. Chocolate chips or walnuts are optional.
Provided by Lauren Munos Wylie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
- Spoon batter into the prepared muffin tin, filling cups 3/4 full.
- Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.
Nutrition Facts : Calories 186 calories, Carbohydrate 31.3 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 205.8 mg, Sugar 21.8 g
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
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree provides the best flavor and texture for your muffins. Canned pumpkin puree can be used in a pinch, but fresh is always better.
- Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
- Use a muffin pan with liners: Muffin liners make it easy to remove the muffins from the pan and help to prevent sticking. If you don't have muffin liners, you can grease the muffin pan with cooking spray.
- Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that the muffins are cooked through.
- Let the muffins cool before frosting: This will help to prevent the frosting from melting.
Conclusion:
Pumpkin pie muffins are a delicious and easy-to-make fall treat. They're perfect for breakfast, lunch, or a snack. With a few simple tips, you can make sure your pumpkin pie muffins turn out perfectly every time.
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