#pumpkinmuffin

[terrificbroth]

I baked some "Charlie" muffin. #pumpkinmuffin #creamcheesefilling #houndofinstagram #houndmix #深夜食堂 #latenightbaking https://www.instagram.com/p/CpCJ1sXsnxc/?igshid=NGJjMDIxMWI=

[forkfulofflavor]

Pumpkin Protein Muffins Ingredients: 1 1/2 cups gluten-free rolled oats 1/2 cup vanilla protein powder (50g) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon sea salt 2 teaspoons pumpkin spice seasoning 3/4 cup canned pumpkin (100% pure, not pie filling) 3 eggs 1 teaspoon vanilla extract 3 tablespoons maple syrup 1/4 cup coconut oil, melted 1/2 cup dark chocolate chips (use dairy-free for a vegan option) Directions: Preheat oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners. Set aside. In a blender, add all ingredients except the chocolate chips: oats, protein powder, baking soda, baking powder, salt, pumpkin spice, pumpkin purée, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend on high until the oats are finely ground and the mixture is smooth. Stir in the chocolate chips. Divide the batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired. Bake for 15 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 220 kcal per muffin | Servings: 12 muffins These Pumpkin Protein Muffins are the perfect blend of fall flavors and healthy ingredients. Packed with protein from oats and protein powder, they make a great breakfast or snack option that keeps you full and energized. The addition of dark chocolate chips provides a decadent, rich touch that complements the warm spices of pumpkin. These muffins are quick to make and ideal for meal prep. Whether you're looking for a grab-and-go breakfast or a healthy dessert, these gluten-free and dairy-free muffins will satisfy your cravings while fueling your day. Enjoy the cozy flavors of fall in every bite!

[cruisingwithgunhead]

These vegan pumpkin cream cheese muffins are moist, fluffy, and bursting with autumn flavors. The creamy surprise of vegan cream cheese filling elevates them to bakery-level perfection.

Ingredients: 1 3/4 cups all-purpose flour. 1 cup pumpkin puree. 1/2 cup brown sugar. 1/4 cup maple syrup. 1/4 cup unsweetened almond milk. 1/4 cup coconut oil, melted. 2 teaspoons baking powder. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup vegan cream cheese, softened. 2 tablespoons powdered sugar. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 190C 375F. Do not grease or line the muffin tin. Put flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl and mix them together. Mix pumpkin puree, maple syrup, almond milk, and melted coconut oil in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Mix powdered sugar, vanilla extract, and vegan cream cheese in a small bowl until the mixture is smooth. Put half of the pumpkin batter into each muffin tin. Put a small amount of the cream cheese mixture into each muffin tin. Cover with the rest of the pumpkin batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 20 minutes

Wandering Where is Waldo

[heffysdoodles]

These Pumpkin Crumb Muffins are a delightful fall treat, perfect for a cozy morning or afternoon snack. The pumpkin puree, warm spices, and crumb topping make them a delicious autumn indulgence.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp allspice. 1 cup canned pumpkin puree. 1/3 cup vegetable oil. 1/4 cup milk. 1 egg. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Whisk the flour, brown sugar, baking powder, baking soda, salt, and spices together in a large bowl. The pumpkin puree, vegetable oil, milk, egg, and vanilla extract should all be mixed together well in a different bowl. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Fill up about two thirds of the way to the top of each muffin cup with batter. Get a small bowl and mix 1/4 cup of flour, 1/4 cup of brown sugar, and 1/4 teaspoon of cinnamon. This will make the crumb topping. Add 2 tablespoons of cold butter and mix until the mixture looks like big crumbs. Place some of these crumbs on top of the muffin batter in each cup. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have fun with your tasty Pumpkin Crumb Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Tania

[a-royal-love-affair]

For those on a Paleo diet, these Paleo Almond Coconut Pumpkin Muffins make a tasty and nourishing snack or breakfast choice. They have a rich pumpkin, almond, and coconut flavor and are free of refined sugar, dairy, and gluten. Ideal for giving in to your autumnal cravings without sacrificing your dietary integrity.

Ingredients: 1 cup almond flour. 1/2 cup coconut flour. 1/2 cup canned pumpkin puree. 1/4 cup honey or maple syrup. 3 large eggs. 1/4 cup coconut oil, melted. 1 tsp baking soda. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/2 tsp ground cloves. 1/4 tsp salt. 1/4 cup unsweetened shredded coconut optional for topping.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, combine almond flour, coconut flour, baking soda, cinnamon, nutmeg, ground cloves, and salt. In another bowl, whisk together the pumpkin puree, honey or maple syrup, eggs, and melted coconut oil until well combined. Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Spoon the batter into the muffin cups, filling each about 3/4 full. If desired, sprinkle shredded coconut on top of each muffin. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Almond Coconut Pumpkin Muffins as a delicious and healthy treat!

Hillary

[rebeccaschinsky]

These flourless pumpkin muffins are a delicious and nutritious treat for those following the THM or Low Carb lifestyle. They are moist, flavorful, and perfect for a guilt-free snack or breakfast.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened almond milk. 1/4 cup erythritol or your preferred THM/Low Carb sweetener. 2 large eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp cloves. 1/4 tsp salt. 1 tsp vanilla extract.

Instructions: Warm your oven up to 350 ?F 175?C and put paper liners in a muffin tin. Add the pumpkin puree, almond flour, coconut flour, almond milk, and erythritol or any other sweetener of your choice to a mixing bowl. Combine well. To the bowl, add the vanilla extract, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. Stir the ingredients together until they are well mixed and a smooth batter forms. Fill up each muffin tin cup about two thirds of the way to the top with batter. Put the muffins in an oven that has already been heated for 20 to 25 minutes, or until a toothpick inserted into one comes out clean. For a few minutes, let the muffins cool in the pan. Then, move them to a wire rack to cool completely. Have fun with your pumpkin muffins!

Eli Graham

[anz-note]

Delicious gluten-free pumpkin muffins with dairy-free chocolate chips. Perfect for a sweet treat!

Ingredients: 1 cup pumpkin puree. 1/2 cup gluten-free flour. 1/2 cup almond flour. 1/2 cup coconut sugar. 1/4 cup coconut oil. 2 eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 cup dairy-free chocolate chips.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine pumpkin puree, coconut oil, eggs, and coconut sugar. In a separate bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, cinnamon, and nutmeg. Gradually add the dry mixture to the wet mixture and stir until well combined. Fold in the dairy-free chocolate chips. Divide the batter into muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean when inserted into a muffin. Let cool before serving.

Lucas Middleton

[abbijacobson]

The pumpkin, warm spices, and crunchy walnuts in these Walnut Streusel Pumpkin Muffins make them a great fall treat. The streusel topping makes the dish taste and feel even better.

Ingredients: 1 1/2 cups all-purpose flour. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup canned pumpkin puree. 1/4 cup milk. 1 tsp vanilla extract. 1/2 cup chopped walnuts.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the pumpkin puree, milk, and vanilla extract. Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Fold in the chopped walnuts. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. For the streusel topping, mix together 1/4 cup chopped walnuts, 2 tablespoons of flour, 2 tablespoons of granulated sugar, and 1/2 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the muffin batter in each cup. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Walnut Streusel Pumpkin Muffins!

Arnold Gregs

[frank-grimes-tattoo]

Recipe for Sugar-Free Pumpkin Muffins Indulge guilt-free with our scrumptious sugar-free pumpkin muffins. This recipe is the perfect blend of fall flavors and healthy goodness.

[jujusorelli]

Lauren's Latest: Bakery-Style Pumpkin Muffins Craving bakery-quality goodies? Look no further than these delectable Bakery-Style Pumpkin Muffins - Lauren's Latest. With a firm bite and irresistible taste, they're the perfect autumn pick-me-up.

[seokentnet]

Pumpkin Cream Cheese Swirl Muffins Indulge in the enchanting flavors of Pumpkin Cream Cheese Swirl Muffins.

[fyeahkihonglee]

Pumpkin Muffins with a Cinnamon Swirl Elevate your baking skills with these confident and oh-so-delicious Cinnamon Swirl Pumpkin Muffins. Get ready to wow your friends and family with this autumn-inspired delight.

[vicktortaiwo]

Sugar Free Pumpkin Muffin Recipe Indulge guilt-free with our scrumptious sugar-free pumpkin muffins. This recipe is the perfect blend of fall flavors and healthy goodness.

[greysideshoes]

Healthy Cranberry Pumpkin Muffins

These easy, healthy Pumpkin Cranberry Muffins will become a family favorite!

Get the Recipe —> Healthy Cranberry Pumpkin Muffins

[heyhocloudy]

Easy & Delicious 2-Ingredient Pumpkin Muffins - The Moms At Odds You won't believe how simple and tasty these 2-ingredient pumpkin muffins are. Get the recipe now on The Moms At Odds blog.

[ronniefein]

This is so me — I didn’t want to waste leftover Thanksgiving pumpkin so I used it to make muffins. They were so delicious I made the same recipe again and again but instead of pumpkin, I tried different cooked, mashed winter squashes. All great! But best was with ordinary butternut squash. The streusel top gives muffins such a delicately crispy texture. Recipe is in the profile and on my website. #muffins #squashmuffinsaremuchbetter #pumpkinmuffins #leftoversquash #leftoverpumpkin #usingleftovers #snack https://www.instagram.com/p/Cn7hsPYPuCD/?igshid=NGJjMDIxMWI=