#pumpkin muffins

[daily-deliciousness]

Chocolate pumpkin muffins

[vegan-yums]

Pumpkin Cream Cheese Muffins

[everybody-loves-to-eat]

pumpkin muffins

[emmys-baking-adventures]

I had a lot of fun trying these pumpkin muffins with a cream cheese filling and streusel topping! They taste delicious and make an excellent breakfast or dessert. Recipe below!

Filling:

- 1 (8oz) package cream cheese, softened

- 1 cup powdered sugar

Muffins:

- 3 cups all-purpose flour

- 1 ½ teaspoons ground cinnamon

- 1 teaspoon ground cloves

- 1 teaspoon ground nutmeg

- 1 tablespoon + 1 teaspoon pumpkin pie spice

- 1 teaspoon salt

- 1 teaspoon baking soda

- 4 large eggs

- 2 cups sugar

- 1 (15oz) can pumpkin puree

- 1 ¼ cups vegetable oil

Streusel topping:

- ¼ cup granulated sugar

- ¼ cup brown sugar

- 1 ½ teaspoons ground cinnamon

- 5 tablespoons flour

- 4 tablespoons of butter, very cold and cut into pieces

1. Prepare the filling by combining the cream cheese and powdered sugar in a medium bowl and mixing well until smooth. Place in the freezer to set while making the muffin batter (if there will be a significant time before completing the next steps, use the fridge instead).

2. Preheat the oven to 350°, and prepare your muffin tins with paper cupcake liners. In a medium bowl, combine the flour, salt, baking soda, cinnamon, pumpkin pie spice, cloves, and nutmeg. Whisk to blend.

3. In another bowl, combine the eggs, sugar, pumpkin puree, and oil. Use a whisk or an electric mixer on medium-low speed until blended. With the mixer on low speed, add the dry ingredients, mixing until just incorporated.

4. To make the topping: In a small bowl, whisk together the flour, sugars, and cinnamon. Add the cold butter and use a pastry cutter or forks until the mixture is coarse and crumbly. Refrigerate until ready to use.

5. To assemble the muffins, fill each muffin well with 1-2 tablespoons of batter, just enough to cover the bottom. Place a small scoop of cream cheese filling (about 1 teaspoon) into each muffin well. Divide the remaining batter among the muffin cups, covering the cream cheese completely. Sprinkle a small amount of the streudel topping over each one.

6. Bake for 20-25 minutes, or until they bounce back when you press the top lightly. Let cool for 5 minutes before transferring to a wire rack to cool completely.

[autumnallunaphotos]

Autumnal joy 🤎🎃🍂

[sensitivelystoned]

Pumpkin muffins. You’re welcome.

[camille-lachenille]

Clover Cotton’s Cookbook: pumpkin spice muffins

Hello dears, I am sorry I could not share another recipe sooner but there has been much to do lately. Bag End was in a bit of an uproar what with Master Baggins leaving with the Elves, then my niece got the chicken pox and I went to help Rosie around the house and I didn’t have time for much else until now.

But enough blabbering, here is the recipe! The pumpkin spice muffins are the perfect treat for autumn, especially served for tea with a warm cup of black tea or even at first breakfast for the ones with a sweet tooth.

The measure unit for this recipe is a cup. A literal drinking cup. The one I use is a 150ml coffee cup, which gives a dozen chunky muffins. If you live in a country that uses cups as a standard measure unit, use it and it should work all the same. It’s not so much the exact measurements that matter for this recipe as the ratios between ingredients.

Ingredients:

1 cup of mashed red kuri squash (or butternut squash if you can’t find the former, but its less tasty)

cinnamon and anise according to personal taste

2 cups of sugar

3 cups of buckwheat flour

a pinch of baking soda

2 eggs

1/2 cup of sunflower seeds oil or equivalent

Recipe:

Cut the squash into small bits and steam cook it. You can also boil it but I find it makes the batter much more waters and less pleasant to work with.

When the squash is soft enough to be mashed with a fork, let it cool for a few minutes then mash it until you have a thick, smooth paste.

Pre heat your oven at 180°C

Add ground anise seeds and cinnamon to the mashed squash. Anise has a very strong flavour so use way less of it than you think you should, it will still pop through the rest of the flavours and leave a pleasant aftertaste. I also personally like to ad the smallest dash of curcuma in the mix as well, just for the additional colour and flavour.

Add the sugar to the mashed squash and mix until you obtain a thick, almost liquid batter.

Add the flour, mixing thoroughly in between each cup. Add the baking soda with the flour. If the batter becomes too thick, add the eggs before the last cup of flour.

Once you have a thick batter, almost like bread dough, add the sunflower seeds oil and mix until you have a homogeneous and sticky batter.

Put the batter in a greased or oven-paper covered muffins tray and bake for 25-30 minutes, until a knife blade stuck in comes out clean.

Enjoy!

[crumbys-crumbs]

I made these yesterday and have already eaten 3, they are SO good.

Subs I made bc I didn't have / was short on things:

> applesauce - 1/6 c coconut oil + 1/6 c olive oil

> sugar - 1/3 c sugar, 1/3 cup molasses

> cinnamon - 2 tsp cinnamon, 1 tsp allspice

I also didn't add pepitas, but it doesn't matter, I am daydreaming about getting to eat another one after dinner.

[p0is0n-is-th3-cur3]

pumpkin muffins and mcr😋😋

[catfever7]

Monday looks and chocolate chip pumpkin muffins.

[littlefeatherr]

SERVINGS: 12 muffins

Healthy Pumpkin Muffins

2 tablespoons canola oil or melted and cooled coconut oil

1/2 cup honey or pure maple syrup

1/3 cup plain non-fat Greek yogurt at room temperature

1 large egg at room temperature

1 teaspoon pure vanilla extract

1 15-ounce can pure pumpkin not pumpkin pie filling

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg.

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon kosher salt

1 1/4 cups white whole wheat flour*

3/4 cup plus 2 tablespoons, rolled oats plus additional for sprinkling on top

Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.

In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.

Whisk in the pumpkin purée.

Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.

Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.

Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.

Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

Notes

TO STORE: Since these healthy pumpkin muffins are so moist, I recommend storing them in the refrigerator in a paper towel-lined airtight storage container for up to 4 days. The pumpkin flavor becomes even more pronounced on day 2.

TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired (I like to individually wrap my muffins so I can grab them for quick breakfasts and snacks).

*For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend of the two. Regular whole wheat flour can also be used, though the muffins will have a heavier texture and more pronounced wheat taste.

Nutrition

SERVING: 1(of 12)

CALORIES: 147 calories

[flannelandcocoa]

[zqwanders]

Pumpkin Muffin Recipe (makes about 24)

Ingredients

2 cups pumpkin puree

1 cup melted butter or vegetable oil

1 ½ cup brown sugar

½ cup water

4 eggs

2 teaspoons vanilla extract

3 ½ cups flour

4 to 6 teaspoons pumpkin pie spice (depending on how strong you want the flavour. I usually just eyeball it)

2 teaspoons salt

2 teaspoons baking soda

½ teaspoon baking powder

Directions

Combine pumpkin puree, butter or oil, brown sugar, water, eggs, and vanilla extract in large bowl

In a separate bowl, combine flour, white sugar, pumpkin spice, salt, baking soda, and baking powder.

Carefully pour into the pumpkin mixture and stir until just incorporated (try not to overmix!)

Spoon batter into greased muffin tin, filling each cup about ¾ full.

Bake at 350 degrees Fahrenheit for about 25 to 30 minutes. 

[hatsi-write-and-write]

The voice in your head that says you can eat your pumpkin muffin while you write is LYING and wants you to get crumbs all over your keyboard.

[eatfoodlicious]

Easy Pumpkin Muffins

Soft moist Pumpkin muffins with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Delicious and smooth these seasonal muffins fills the kitchen with warm pumpkin spice perfume that promises to be sweet and rewarding. Serve with coffee or milk. These muffins never lasts long once it is cool enough to eat. Spread a cut of butter on it while warm and watch the friends and…