PUMPKIN WALNUT CRUNCH MUFFINS
I love these muffins for their warm spiciness and light texture. They're perfect for breakfast or a midday snack and they can be finished with a variety of crunchy toppings to suit your taste.
Provided by Dan Langan
Time 1h25m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line every other cup in 2 muffin pans with muffin liners, for a total of 12 cups. (This will allow the tops to spread and the muffins to bake more evenly.)
- Cook the butter in a small saucepan over medium heat until melted and starting to brown, 3 to 4 minutes. Immediately pour the butter into a medium heatproof bowl and set aside.
- Sift the flour, brown sugar, granulated sugar, cinnamon, ginger, cloves, baking powder, baking soda and salt into a large bowl. Set aside.
- Add the oil, pumpkin puree and 2 tablespoons water to the brown butter. Whisk until combined, about 20 seconds. Add the eggs and vanilla and whisk until smooth and lightened, about 30 seconds.
- Stir the liquid ingredients into the dry ingredients with a rubber spatula just until combined. Divide the batter evenly among the 12 liners (about a heaping 1/4 cup for each). Sprinkle the tops with the walnuts and pepitas. Sprinkle again with the raw sugar.
- Place both muffin pans on the center oven rack and turn the oven temperature down to 375 degrees F. Bake, rotating the pans about 3/4 of the way through baking, until a toothpick inserted into the muffins comes out with a just a few moist crumbs clinging to it, 24 to 26 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on the rack.
PUMPKIN CREAM CHEESE MUFFINS
You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.
Provided by Barb
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
- To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
- For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
- For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
- Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
- Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 45.2 g, Cholesterol 49.8 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 225.8 mg, Sugar 28.8 g
PUMPKIN CRUNCH MINI MUFFINS
Make and share this Pumpkin Crunch Mini Muffins recipe from Food.com.
Provided by wicked cook 46
Categories Quick Breads
Time 25m
Yield 24 mini muffins
Number Of Ingredients 13
Steps:
- PREHEAT oven to 400º F (200º C).
- Spray 24 mini muffin cups with vegetable spray.
- COMBINE first 8 ingredients in large mixing bowl.
- In smaller bowl, combine milk, pumpkin, vegetable oil and egg.
- ADD liquid ingredients to to dry ingredients, mixing only until moistened. Fill muffin cups. Sprinkle with brown sugar.
- BAKE at 400º F (200º C) for 15 - 18 minutes, or until golden.
SUGAR CRUNCH PUMPKIN MUFFINS
Make and share this Sugar Crunch Pumpkin Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 58m
Yield 18 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°; grease 18 regular muffin cups (will need two pans).
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together sugar, eggs, pumpkin, sour cream, milk, oil, and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Sprinkle with turbinado sugar.
- Bake for 24-28 minutes or until a pick comes out clean.
- Let cool in pans on a wire rack for 3 minutes, then transfer to the rack to cool.
Nutrition Facts : Calories 171.7, Fat 5.8, SaturatedFat 1.8, Cholesterol 26.3, Sodium 213.4, Carbohydrate 27, Fiber 0.6, Sugar 11.6, Protein 3.1
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Cuisine AmericanTotal Time 45 minsCategory Breakfast & BrunchCalories 416 per serving
- Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
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