Pumpkin Cran Raisin Muffins Recipes

Steps:

• Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
• In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

Steps:

• Measure first seven ingredients and place in a large mixing bowl. Blend thoroughly.
• In another bowl, measure the remaining six ingredients, and stir well.
• Combine the two mixtures.
• Preheat the oven to 425 degrees. Spray muffin tin with non-stick oil. Makes one dozen medium size muffins.
• Spray an ice cream scoop with oil also; and measure the batter into muffin tin.
• Bake muffins for twenty-five minutes. Cool on a rack and loosen muffins while hot.
• Optional: pecans or walnuts could be added to batter.
• Optional: Spices could be varied, I might use nutmeg next time in place of ground cloves.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
• Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
• Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
• Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.

Steps:

• Preheat oven to 400°F.
• Put muffin cups into muffin tins or grease the tins.
• Cream butter (or margarine) and sugar until fluffy.
• Beat in pumpkin and eggs.
• Dredge raisins in 1/2 cup flour.
• Sift remaining flour and spices together.
• pour milk into mixing bowl.
• Mix in dry ingredients by hand until just mixed.
• Sir in raisins.
• Mix in remaining ingredients.
• Spoon mix into paper cups in muffin tin.
• Bake for 20 - 25 minutes.

Steps:

• Preheat oven to 400°. In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries., Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Mix oil& sugar.
• Add eggs& pumpkin.
• Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
• Stir in raisins.
• Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

Steps:

• Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
• In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
• In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
• Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

Steps:

• Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
• Soak raisins in hot water 5 minutes, then drain.
• Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
• In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds.
• Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.

Steps:

• In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.