Whole Wheat Pumpkin Coffee Cake Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
• Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
• Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
• Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
• Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.
• Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.
• Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl; beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups.
• Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
• Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 375 degrees.
• Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
• In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
• In a small bowl, combine egg, milk and butter and then stir in pumpkin.
• Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
• Spoon batter into prepared muffin cups, filling about 2/3 full.
• Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Steps:

• Cream together margarine and sugar.
• Add applesauce, pumpkin, and spices. Mix well.
• Add flour, protein powder, flaxseed and baking soda.
• Preheat oven to 350°F Spray PAM or equivalent on muffin tray.

Steps:

• Preheat oven to 400 degrees. Grease 2 - 12 compartment muffin tins.
• Cream together butter and sugar.
• Mix together baking powder and flour.
• Beat egg yolks with milk.
• Add 1/3 dry ingredients to the butter-sugar mixture, then moisten with a little milk mixture.
• Repeat until all ingredients are used up.
• Add pumpkin.
• Beat egg whites until fluffy and starting to be shiny.
• Fold egg whites into batter.
• Spoon batter into muffin tins about 1/2 full.
• Bake 15 - 25 minutes until muffins are nicely browned and a toothpick inserted in center comes out clean.

Steps:

• Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour two - 8 inch (20 cm) cake pans. Set aside.
• In the bowl of your electric mixer (or with a hand mixer), cream the butter and honey until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla, and beat until incorporated.
• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
• Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
• Divide the batter in half and then pour the batter into the prepared pans.
• Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.
• * If you decide to use less honey, remember to increase the buttermilk slightly to compensate (honey is about 20% water).
• ** To make the pumpkin puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.
• ** To make your own buttermilk combine 1/4 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.
• These make great muffins/cupcakes too -- fill greased muffin tins 2/3 full and bake them for 15-20 minutes (be sure to fill empty muffin cups with water so that the heat is evenly distributed).

Steps:

• Beat first four ingredients together (butter through vanilla).
• Stir together dry ingredients.
• Alternately add dry ingredients and buttermilk to butter mixture, stirring to combine.
• Spoon 1/3 batter into greased 12-cup bundt pan, and sprinkle with filling.
• Top with remaining batter.
• Bake at 350 for 55 minutes; cool in pan 15 minutes, then invert onto a plate.