Spiced Pumpkin Muffins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners.
• Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
• In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
• Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Steps:

• In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 400 degrees.
• Stir together flour, sugars, baking powder, salt, cinnamon, baking soda and ginger in large bowl.
• Stir together all remaining ingredients in medium bowl; stir into flour mixture just until moistened.
• Spoon into paper-lined or greased muffin pan.
• Bake for 15 to 20 minutes or until lightly browned.
• Cool 5 minutes; remove from pan.

Steps:

• In a mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, mace, ginger, and salt until well combined; set aside.
• In another bowl, whisk the eggs until lightly beaten; whisk in the brown sugar.
• Continue whisking about 2 minutes or until the mixture is thick and pale brown.
• Whisk in the pumpkin, buttermilk, melted butter, and vanilla until smooth.
• Stir in the flour mixture until incorporated (do not overmix).
• Prepare muffin pan by spraying each indentation and the rims around them wtih nonstick cooking spray.
• Fill prepared pans 3/4 full.
• Bake in a 400° oven for 22 minutes or until muffins are dark brown with rounded, cracked tops (a pick should come out with a few moist crumbs attached).
• Place pan on a wire rack to cool for 10 minutes.
• Gently rock each muffin back and forth to release and remove it from pan.
• Cool muffins on wire rack for 5 minutes.