Pumpkin Harvest Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
• Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
• Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

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.

Steps:

• Preheat oven to 400.
• Line 24 muffin cups with paper liners.
• In small bowl, combine butter, 2 Tbls cinnamon, 1/2 c of the sugar and 2 Tbls of the flour.
• Mix until crumbles form, set aside.
• In large bowl, combine remaining flour, wheat germ, sugar, salt, baking soda, cinnamon, nutmeg, cloves and allspice In separate bowl, combine pumpkin, oil and eggs.
• Whisk to blend.
• Add wheat germ mixture and stir until blended.
• Stir in apples and raisins.
• Spoon batter into prepared muffin cups.
• Sprinkle butter mixture over each muffin.
• Bake 20-25 minutes or until tops are golden brown and toothpick inserted in center comes out clean.