PUMPKIN MUFFIN RECIPE RECIPES

Name: Pumpkin Oat Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-1/2 dozen.
Ingredients: 1 cup all-purpose flour; 1/2 cup packed brown sugar; 2 teaspoons baking powder; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 large egg, room temperature, lightly beaten; 3/4 cup canned pumpkin; 1/4 cup 2% milk; 1/4 cup canola oil; 1 cup old-fashioned oats; 1/2 cup raisins; TOPPING:; 1/3 cup packed brown sugar; 1 tablespoon all-purpose flour; 3/4 teaspoon pumpkin pie spice; 1 tablespoon cold butter

PUMPKIN OAT MUFFINS RECIPE: HOW TO MAKE IT

Pumpkin Oat Muffins Recipe: How to Make It image

It isn't considered Thanksgiving or Christmas in my house until these are on the table. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. &mdashCarol Hale, Sarver, Pennsylvania

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature, lightly beaten
3/4 cup canned pumpkin
1/4 cup 2% milk
1/4 cup canola oil
1 cup old-fashioned oats
1/2 cup raisins
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
3/4 teaspoon pumpkin pie spice
1 tablespoon cold butter

Steps:

Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 18 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake until a toothpick comes out clean, 15-20 minutes., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 138 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 151mg sodium, CarbohydrateContent 23g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 starch

PUMPKIN MUFFINS RECIPE | ELLIE KRIEGER | FOOD NETWORK

Pumpkin Muffins Recipe | Ellie Krieger | Food Network image

Bake Ellie Krieger's healthy Pumpkin Muffins recipe from Food Network with canned pumpkin for a moist treat enriched with molasses and brown sugar.

Provided by Ellie Krieger

Categories dessert

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12 muffins

Number Of Ingredients 17

Ingredients

Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds

Steps:

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

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It isn't considered Thanksgiving or Christmas in my house until these are on the table. Enjoy the flavors of pumpkin pie in easy-to-eat muffin form. &mdashCarol Hale, Sarver, Pennsylvania
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Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. , Fill 18 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoon over each muffin. Bake until a toothpick comes out clean, 15-20 minutes., Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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PUMPKIN MUFFINS RECIPE | ELLIE KRIEGER | FOOD NETWORK

Bake Ellie Krieger's healthy Pumpkin Muffins recipe from Food Network with canned pumpkin for a moist treat enriched with molasses and brown sugar.
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Category dessert
Cuisine american

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

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In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.

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