Recipes for "pumpkin"

Line a standard muffin pan with muffin liners, or grease each well with butter.

In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

In a medium mixing bowl, add the pumpkin purée, brown sugar, eggs, and vegetable oil. Whisk until combined and homogenous.

Pour the pumpkin mixture into the flour mixture. Stir with a large spoon or a rubber spatula just until combined and no streaks of flour remain. Do not overmix. It is okay if there are some lumps in the batter.

Divide the batter evenly among the cups. Each well should be filled nearly to the top.

Bake muffins for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool for at least 10 minutes more. Serve warm or at room temperature.

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or line cups with paper liners.

Whisk flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly blended. Combine pumpkin, milk, butter, and egg in a separate bowl; gradually stir in flour mixture just until moistened. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top.

Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.

Mix flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg together in a mixing bowl.

Beat pumpkin puree, melted butter, buttermilk, eggs, and vanilla in another large mixing bowl until well combined. Gradually beat in flour mixture, then stir in dried cranberries until incorporated. Fill the prepared muffin cups about 3/4 full with batter.

Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.

Gather all ingredients. 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.

Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.

In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.

Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.

Preheat the oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.

Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into flour mixture until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

Adjust the oven rack to the center position and preheat the oven to 425 degrees F (218 degrees C). Grease 36 mini muffin cups with cooking spray.

Bring pumpkin, ginger, cinnamon, and cloves to a simmer in a medium saucepan over medium heat; cook until puree thickens enough to start sticking to the pan bottom, 6 to 8 minutes. Transfer hot puree into a large bowl. Whisk in brown sugar and oil, then slowly beat in eggs until well combined.

Combine flour, baking powder, salt, and baking soda together in a medium bowl; whisk into pumpkin mixture until just combined. Divide batter among the prepared muffin cups.

Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let stand for a few minutes, then transfer mini muffins to a wire rack to cool.

Make drizzle: Mix confectioners' sugar, orange juice, and zest together in a small bowl until smooth. Drizzle over warm muffins.

Make Muffin Batter: Preheat the oven to 350 degrees. Whisk oil and sugars. Add pumpkin, vanilla, eggs, and milk; whisk until just combined. Add flour, baking soda, spices, and salt; mix until just combined. Pour muffin batter into an oiled or nonstick muffin tin, filling about 3/4ths of the way to the top of each up.

Make Cinnamon Sugar: Mix up the cinnamon sugar topping in a small bowl.

Assemble and Bake: Spoon the cinnamon sugar over each muffin. Bake for 20-24 minutes, or until the tops spring back when gently pressed.

Make Maple Cream Cheese Filling: Add the cream to a small bowl and beat until light and fluffy and stiff peaks form. In a separate bowl, beat the softened cream cheese until smooth. Fold in the whipped cream, using the beaters again to smooth it out if needed. Add the maple syrup and mix until smooth.

Fill The Muffins: Once the muffins have cooled, cut a cone out of the center of the muffins using a small paring knife. Using a piping bag, or a plastic bag with the corner snipped off, add the filling to the center hole in the muffins. Fill it all the way to the top (the filling will be exposed at the top – cute).

Serve: These are ready to eat as-is! If making ahead, they should be stored in the fridge. They can be eaten at room temp or cold – both delicious!

Preheat oven to 375 degrees.

In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.

Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them.

Transfer to a greased muffin tin. Bake for 15-ish minutes. They’re best warm, but good the next day, too. Mmmm, yummy!

Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup muffin tin or line cups with paper liners.

Combine 2 ½ cups flour, ½ 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, eggs, applesauce, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture to combine: fold in raisins.

Beat ¼ 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 crumbly.

Spoon batter into the prepared muffin cups, filling each ⅔ full. Sprinkle 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.