PUMPKIN CINNAMON MUFFIN RECIPE RECIPES
CINNAMON-PUMPKIN MUFFINS RECIPE - PILLSBURY.COM
These delicious Cinnamon-Pumpkin Muffins bring together your favorite seasonal flavors and make for a perfect breakfast treat on a crisp fall morning. Make our pumpkin muffin recipe with Pillsbury™ Sugar Cookie Dough and see why these spiced pumpkin muffins are a fan-favorite dish!
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Place paper baking up in each of 12 regular-size muffin cups.
- In large bowl, break up cookie dough. Add eggs and pumpkin. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Beat with electric mixer on medium speed about 1 minute or until well blended. Add flour and 2 teaspoons of the cinnamon; beat on low speed about 30 seconds or until blended. Divide batter evenly among muffin cups.
- In small bowl, mix sugar and remaining 1/2 teaspoon cinnamon until blended. Sprinkle rounded 1/4 teaspoon sugar mixture over batter in each muffin cup. Bake 18 to 28 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan to cooling rack. Cool at least 15 minutes.
- Meanwhile, place frosting in medium resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle frosting over each muffin. Store covered.
Nutrition Facts : Calories 250 , CarbohydrateContent 40 g, CholesterolContent 35 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 22 g, TransFatContent 0 g
DOUBLE-CHIP PUMPKIN CINNAMON MUFFINS RECIPE: HOW TO MAKE IT
I lightened up a recipe I found and this is the result. It's a moist, delicious muffin that tastes just as good a day or two later, if they last that long! —Vera Decker, Windsor, New York
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips., Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter., Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 174 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 164mg sodium, CarbohydrateContent 27g carbohydrate (16g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
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DOUBLE-CHIP PUMPKIN CINNAMON MUFFINS RECIPE: HOW TO MAKE IT
I lightened up a recipe I found and this is the result. It's a moist, delicious muffin that tastes just as good a day or two later, if they last that long! —Vera Decker, Windsor, New York
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Calories 174 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Calories 174 calories per serving
- In a large bowl, beat the first seven ingredients until well blended. Combine the flours, baking powder, baking soda, cinnamon, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in chips., Coat muffin cups with cooking spray or use foil liners; fill two-thirds full with batter. Combine topping ingredients; sprinkle over batter., Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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