STICKY BUN PUMPKIN MUFFINS
I found this recipe while searching for something that would double for breakfast or after school snack. Boy was it a hit. Can't think of a time these would not be just the thing. I am thinking of trying it as a bundt cake, maybe with a cream cheese filling? Anyway I highly recommend them just as they are.
Provided by Sue Roberts
Categories Other Snacks
Time 45m
Number Of Ingredients 13
Steps:
- 1. preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through
- 2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoon of butter mixture into each cup of 2 lightly greased muffin pans, and top each with 1 rounded Tablespoon pecans.
- 3. Stir together flour and next 4 ingredients in a large bowl, make a well in center of mixture. Whisk together pumpkin, next 3 ingredients. Add to dry ingredients, stirring just until moistened.
- 4. Spoon Batter into prepared muffin pans, fulling three fourths full. Place an aluminum pan on lower oven rack to catch any overflow.
- 5. Bake at 350 on middle oven rack for 25 to 30 minutes or until wood pick inserted in center comes out clean. Invert pan immediately to remove muffins.Spoon and topping remaining in muffin cups over muffins. Let cool 5 minutes. Guard until ready to serve or they will surely disappear.
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
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.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
DIABETIC PUMPKIN STICKY BUN MUFFINS
As a diabetic craving something sweet, I looked in the pantry and found a can of pumpkin. Came up with these muffins that are so good my husband and grandson who are not diabetic loved them, too. These are especially good warm!
Provided by Linda Wilson
Categories Muffins
Time 40m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Spray 24 to 30 muffin cups lightly with nonstick cooking spray; set aside.
- 2. Spread the pecans out on a cookie sheet with sides and toast in the oven for about 5 to 10 minutes or until lightly toasted, stirring once; set aside.
- 3. In a small bowl combine the melted butter, brown sugar blend, and maple-flavored syrup until well blended. Place one teaspoon of the butter mixture into each of the muffin cups. Sprinkle with a teaspoon plus of the chopped nuts and place 1 pecan half in each cup. Use all the chopped nuts. Set aside.
- 4. In a large mixing bowl, combine the two flours. When flours are well blended add the Splenda, sugar, pie spice, cinnamon, baking soda, and salt stirring to mix together well. Make a well in the center of the dry ingredients.
- 5. Using a wire whisk, whisk together the pumpkin, canola oil, eggs, and water. Add the pumpkin mixture to the well of the dry ingredients and blend together with a silicone spatula just until moistened.
- 6. Spoon the batter into the muffin cups atop the butter mixture and nuts. Fill each cup approximately 3/4 full. Place in 350 degree oven and bake approximately 25 minutes until a wooden toothpick inserted in the center comes out clean.
- 7. Remove muffins from the oven and immediately invert onto the cookie sheet you used to toast the nuts. Gently replace any nuts left in the muffin cups to the top of the muffins, pressing down gently to stick in place. Remove to a wire rack to cool completely. Allow to cool for about 5 minutes before eating.
- 8. Tip: These are really good warm.
- 9. *If your diabetes is hard to control, use an additional cup of Splenda instead of the sugar.
- 10. Note: As you can probably tell from the picture, I added some chopped peanuts because I only had a handful of pecans since this was a last minute decision. The peanuts were great but next time I will use all pecans, just because pecans are my favorite nuts.
EASY PUMPKIN MUFFINS
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
Provided by CINDYCOSTA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 36.8 g, Cholesterol 0.9 mg, Fat 5.2 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 368.8 mg, Sugar 19.9 g
PUMPKIN MUFFINS WITH STREUSEL TOPPING
This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.
Provided by BRETTNSHARA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
- Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
- Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
- Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 46.6 g, Cholesterol 34.4 mg, Fat 10.7 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 371.5 mg, Sugar 28.8 g
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