Red Velvet Pumpkin Muffins Recipes

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
• Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
• Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
• Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
• Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
• For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
• Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

Steps:

• Position your oven rack in the center of the oven, and preheat to 400°F Prepare the muffin pans by spraying the cups and their rims with nonstick cooking spray, or putting the paper cups inside. If using silicon muffin pans, spray as directed and place on a baking sheet.
• Whisk the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl until well blended. Set aside.
• In a large bowl, lightly whisk the egg, then whisk in the buttermilk and melted butter until smooth. Whisk in the vanilla, vinegar, and red food coloring until the mixture is uniformly colored. Use a wooden spoon to stir in the flour mixture, just until moistened.
• Fill the prepared pans three quarters full. Use additional greased muffin pans for any leftover batter. Bake for 27 minutes, or until the tops are browned and cracked an a toothpick inserted into the center of one comes out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes. (While the muffins are cooling, you can make the dip.) Gently rock each muffin back and forth to release it, then remove them from the pan and put on the rack to cool for an additional 5 minutes. You can then dip the tops of the muffins into the vanilla dip. If you are going to store or freeze the muffins, put into airtight containers or freezer bags once the dip has set up. These muffins will keep for up to 24 hours at room temperature or up to 1 month in the freezer.
• VANILLA DIP:.
• THis is a simple icing for baked muffins. Don't spread it with a knife-just dip the tops of the muffins into this thin glaze until they are lightly coated. The topping will be soft when set.
• Stir the water, corn syrup,and salt into a small saucepan until the salt dissolves. Place the pan over medium heat and bring to a simmer without stirring. Once it simmers, remove at once from the heat and stir in the vanilla extract. Stir in the sugar in 1/4 cup increments until the dip is smooth. Transfer to a medium bowl to cool slightly, about 5 minutes.
• Dip the tops of the cooled baked muffins into the mixture and let the excess drip back into the bowl. If desired, and any topping remains, dip the muffins a second time for a thicker glaze. Set the muffins right side up on a plate, and allow the dip to set at room temperature for about 15 minutes.

Steps:

• 1. Preheat your oven to 400 degrees. Empty your can of pumpkin into a large bowl. 2. Add cake mix and combine with a hand mixer. Note: The batter will be EXTREMELY thick. You will be tempted to add water. DON'T! Just go with it... trust me! 3. Spray a muffin pan with cooking spray and add your batter to the muffin pan, splitting it evenly between the 12 compartments. Remember, I said the batter would be thick... 4. OPTIONAL STEP: This batter cooks a little differently. Those peaks you see below won't flatten out, instead they'll just cook into that shape, like little mountains. You can make your muffins prettier by smoothing out the tops of the muffins before you bake them. I do this with the back of a teaspoon. Run your teaspoon under hot water, and then use it to smooth down the tops of the muffin. You'll have to run your spoon under hot water after every second muffins smoothing. In the end, your muffins "batter" will look like this. 5. Bake your muffins at 400 degrees for 20 minutes, and behold the beautiful muffins you will have created...