PUMPKIN MUFFIN RECIPE WITH CAKE MIX RECIPES

Name: Pumpkin Crumb Cake Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 1 cup all-purpose flour; 1/4 cup sugar; 1/4 cup packed brown sugar; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; Dash salt; 1 large egg, room temperature; 3/4 cup canned pumpkin; 1/2 cup coconut oil, melted; 1/4 cup sour cream; TOPPING:; 1/4 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon brown sugar; 1/8 teaspoon ground cinnamon; 4-1/2 teaspoons butter or coconut oil, metled; GLAZE:; 1/2 cup confectioners' sugar; 1 tablespoon 2% milk

PUMPKIN CRUMB CAKE MUFFINS RECIPE: HOW TO MAKE IT

Pumpkin Crumb Cake Muffins Recipe: How to Make It image

These pumpkin crumb cake muffins just scream autumn to me. I love a rich, moist muffin that's topped with plenty of crumb topping. Honestly, the topping may be the best part. —Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories Breakfast

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Dash salt
1 large egg, room temperature
3/4 cup canned pumpkin
1/2 cup coconut oil, melted
1/4 cup sour cream
TOPPING:
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
4-1/2 teaspoons butter or coconut oil, metled
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.

Nutrition Facts : Calories 342 calories, FatContent 19g fat (15g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 43g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

EASY CAKE MIX PUMPKIN COOKIES RECIPE - BETTYCROCKER.COM

Easy Cake Mix Pumpkin Cookies Recipe - BettyCrocker.com image

Take a shortcut to fall with easy cake mix pumpkin cookies! Just grab a box of classic Betty Crocker™ Super Moist™ yellow cake mix, add pumpkin puree and cream cheese, and you have the main ingredients for a quick dessert. Cake mix pumpkin cookies are soft, chewy, and a perfect treat for welcoming the fall season. Top these cookies with your own delicious homemade cream cheese frosting (or just pick up some from the store) and finish them with a little extra pumpkin pie spice.

Provided by Betty Crocker Kitchens

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Yield 36

Number Of Ingredients 11

Ingredients

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/3 cup canned pumpkin (not pumpkin pie mix)
1 egg
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon pumpkin pie spice
6 oz (from 8-oz package) cream cheese, softened
3 tablespoons butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Steps:

Heat oven to 350°F.
In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

Nutrition Facts : Calories 140 , CarbohydrateContent 15 g, CholesterolContent 25 mg, FatContent 0 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 5 g, ServingSize 1 Cookie, SodiumContent 150 mg, SugarContent 10 g, TransFatContent 0 g

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PUMPKIN CRUMB CAKE MUFFINS RECIPE: HOW TO MAKE IT

These pumpkin crumb cake muffins just scream autumn to me. I love a rich, moist muffin that's topped with plenty of crumb topping. Honestly, the topping may be the best part. —Andrea Potischman, Menlo Park, California
From tasteofhome.com
Reviews 4.5
Total Time 45 minutes
Category Breakfast
Calories 342 calories per serving

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