PUMPKIN PIE MIX MUFFINS RECIPES

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PUMPKIN PIE MUFFINS RECIPE | ALLRECIPES



Pumpkin Pie Muffins Recipe | Allrecipes image

I made this recipe this fall when I was craving something seasonal. After trying other recipes that just lacked that homey pumpkin-pie taste, I decided to make my own. It makes about 24 large muffins or 6 muffins and a loaf. Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. Add some cream cheese frosting and they'd make great cupcakes.

Provided by PChicki

Categories     Bread    Quick Bread Recipes    Pumpkin Bread Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 2 dozen muffins

Number Of Ingredients 10

1?½ cups whole wheat flour
1?½ cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1?½ teaspoons salt
1 (30 ounce) can pumpkin pie filling (such as Libby's®)
3 cups white sugar, or more to taste
½ cup vegetable oil
½ cup water
4 large eggs

Steps:

  • Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
  • Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.

Nutrition Facts : Calories 241.1 calories, CarbohydrateContent 46.1 g, CholesterolContent 31 mg, FatContent 5.7 g, FiberContent 4.1 g, ProteinContent 3.3 g, SaturatedFatContent 0.9 g, SodiumContent 336.4 mg, SugarContent 25.1 g

PUMPKIN PIE MUFFINS RECIPE - THANKSGIVING.FOOD.COM



Pumpkin Pie Muffins Recipe - Thanksgiving.Food.com image

I started with a basic pumpkin muffin recipe and did some major tweaking to perfect these beauties, with their strong, sweet pumpkin pie taste. They in fact use canned pumpkin pie mix (recommended: Libby's) rather than plain canned pumpkin. Don't be afraid to add a little more flour to make the batter a bit thicker; the more you add, the denser your muffins will turn out.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 18 serving(s)

Number Of Ingredients 12

3 1/4 cups all-purpose flour
1 cup sugar
1 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 pinch cinnamon
2 cups canned pumpkin pie filling
2/3 cup vegetable oil
3 eggs
1 cup raisins (optional)
brown sugar

Steps:

  • In a large bowl, mix together the flour, white sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
  • In a small bowl, beat the eggs with the oil and canned pumpkin; stir in raisins, if using.
  • Pour batter into a greased muffin tin, filling cups most of the way; there will be enough for 18 muffins, so it's alright if there's leftover batter after the first batch.
  • Sprinkle brown sugar to taste over the tops of each.
  • Bake at 350 degrees F for 15-18 minutes, until a toothpick inserted down the middle of one muffin comes up clean.

Nutrition Facts : Calories 286.2, FatContent 9.2, SaturatedFatContent 1.4, CholesterolContent 35.2, SodiumContent 358.4, CarbohydrateContent 48.2, FiberContent 3.1, SugarContent 23, ProteinContent 3.7

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