Recipes for "pumpkin muffins"

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.

Preheat the oven to 350 F. Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, nutmeg, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).

Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined. Fill each muffin tin almost to the top with a scoop of batter – I like to use an old fashioned ice cream scoop with the little thumb press to get a nice rounded top.

Bake for 20 minutes or until tops are puffy and spring back when you press them. Remove from the muffin pan and let cool before glazing.

For the glaze, melt butter in saucepan. Add powdered sugar and vanilla – it will be thick and sticky. Stir in maple syrup. Add water until desired consistency is reached.

Mix dry ingredients and wet ingredients separately.

Add dry ingredients to pumpkin mixture.

Bake at 350 for 20-25 minutes.

Glaze and enjoy!

Melt butter in saucepan.

Add sugar and vanilla.

Add water until desired consistency is reached.

Stir in maple syrup.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.

Mix cake mix, pumpkin puree, cinnamon, nutmeg, and cloves in a large bowl until no dry spots remain and the batter is smooth.

Spoon equal amounts of batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.

Serve and enjoy!

Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.

Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.

Scoop batter into prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.

Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice together in a large bowl until well combined. Stir in pumpkin, eggs, and vegetable oil until batter is smooth. Scoop batter into the prepared muffin cups.

Stir 2 tablespoons sugar and cinnamon in a small bowl until well mixed; sprinkle evenly over batter.

Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.

Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.

Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.

Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

Place dried cranberries in a bowl with hot water to cover. Let stand to rehydrate, 3 to 5 minutes.

Meanwhile, mix flour, 1/2 cup sugar, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, allspice, and cloves together in a large bowl.

Whisk egg whites together in a separate bowl. Gently fold in pumpkin puree, applesauce, honey, molasses, and vanilla extract.

Create a well in the flour mixture and fold in pumpkin mixture. Mix until just combined. Drain water from cranberries and fold into the batter.

Spoon batter into the prepared muffin cups, filling each almost full. Top each muffin with additional cranberries, a sprinkle of sugar, and a dash of pumpkin spice.

Bake muffins in the preheated oven until tops are no longer sticky and a toothpick inserted into the center of a muffin comes out mostly clean, 18 to 20 minutes. Let cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely.

1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.

2. Make the molten chocolate. In a bowl, whisk together the egg, sugar, and cocoa powder, until well combined. Whisk in the melted butter and chocolate chunks. Set aside.

3. To make the muffins. In a bowl, stir together the coconut oil/butter, brown sugar, vanilla, eggs, pumpkin butter, and pumpkin puree. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Scoop half the batter evenly among the prepared pan, filling the molds only halfway.

4. Spoon 1 teaspoon of the molten chocolate into the center of each muffin. Cover the chocolate with the remaining pumpkin batter. It's ok of some of the chocolate is peeking through. If desired (I don't do this), use a pairing knife to swirl the chocolate into the batter. Do not over-mix.

5. Sprinkle the cinnamon sugar over each muffin. Bake for 18-20 minutes, until the tops are just set. The longer you bake, the more set the molten will become. I found 18 minutes to be perfect. Eat these warm!

Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.

Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups or line cups with paper liners.

Combine flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and ground ginger together onto wax paper.

Beat sugar, pumpkin, buttermilk, melted butter, eggs, molasses, and vanilla together in a large bowl. Stir in flour mixture just until moistened. Fold in nuts.

Spoon batter into the prepared muffin-pan cups, filling almost to the top.

Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool. Serve warm.

Spread the wheat bran out on a baking sheet. The baking sheet doesn't need to be lined with parchment, but it does make it easier to transfer the toasted bran to the mixing bowl.

Bake, stirring halfway through, until the wheat bran toasts and smells nutty, 8 to 10 minutes. Keep an eye on the bran, as it can brown quickly. Let the bran cool in the pan slightly while preparing the muffin pan and batter.

Simply Recipes / Mark Beahm

Increase the oven temperature to 425°F.

Very lightly spray the tops of 2 standard muffin pans with nonstick baking spray (no need to grease the cavities, this is just to help the muffin tops release from the pan). Line every other cavity with a paper liner.

If you don't have 2 muffin pans, you can bake the muffins in batches, or use all 12 cavities. Keep in mind the edges may bake together if you've added mix-ins.

Simply Recipes / Mark Beahm

In a medium bowl, whisk together the toasted wheat bran (it’s okay if it’s still warm), flour, baking powder, baking soda, salt, and cinnamon, and set aside.

In a large bowl, whisk together the brown sugar, honey, and melted butter until smooth. Add the eggs, one at a time, whisking until fully combined before adding the next. Add the applesauce or mashed banana, followed by the buttermilk and vanilla extract.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the flour mixture to the wet ingredients. Fold with a silicone spatula just until combined and no dry streaks of flour remain.

Use a cookie scoop or a couple of spoons to divide the batter evenly among the 12 paper liners. They will be filled nearly to the top.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the muffins for 5 minutes. Reduce the oven temperature to 350°F without opening the door. Continue baking for 10 to 13 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling. Serve warm or at room temperature.

Store leftover muffins in an airtight container on the counter for up to 3 days.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.

Place raisins into a cup; add hot water to cover. Let stand for a few minutes to plump.

Stir whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Make a well in the center; add pumpkin, eggs, oil, and honey. Mix well.

Drain excess water from raisins. Stir raisins and walnuts into batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly touched, about 18 minutes. Cool.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups or use paper liners.

To make the filling: Beat cream cheese in a medium bowl with an electric mixer until soft.

Add egg, brown sugar, and vanilla; beat until smooth. Set aside.

To make the streusel: Mix together sugar, flour, pecans, and cinnamon until combined. Cut in butter with a fork until crumbly. Set aside.

To make the muffins: Sift together flour, sugar, baking powder, cinnamon, and salt in a large bowl; form a well in the center.

Add pumpkin, eggs, olive oil, and vanilla to the well; beat until smooth.

Pour batter into the prepared muffin cups, about 1/2 full.

Drop 1 tablespoon filling over batter in each muffin cup. Press down gently; do not let filling touch the bottom of the muffin cup.

Sprinkle with streusel.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.

2. In a bowl, stir together the coconut oil, 1/2 cup maple/honey, vanilla, eggs, pumpkin butter, and pumpkin. Add the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg, cloves, and salt. Mix until just combined. Fold in 2 tablespoons candied ginger. Divide the batter evenly among the prepared pan.

3. In a bowl, whip together the cream cheese and 1 tablespoon of maple/honey. Dollop 1 rounded teaspoon into the center of each muffin, pushing the cream halfway into the muffin, but not fully.

4. Mix 1/4 cup candied ginger and cinnamon sugar. Sprinkle over each muffin. Bake 18-20 minutes, until the tops are just set. Enjoy warm with butter (if desired).

Position a rack in the center of the oven and preheat to 400°F (200°C). Grease 2 standard muffin pans or line with paper muffin cups (this recipe yields 16 to 18 standard-size muffins).

Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.

Simply Recipes / Sally Vargas

In a separate bowl, whisk together the sugar, eggs, sour cream, butter, milk, and vanilla.

Simply Recipes / Sally Vargas

Add the wet mixture to the dry mixture, and mix together just until the dry ingredients are moistened. The batter will be very thick, more like a moist dough than a batter.

Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid and coat them lightly in flour.)

The batter is not batter-like, but more like a dough. Do not over-mix! Over-mixing will cause the muffins to be dense, not fluffy. It should not be smooth, but rather lumpy.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Divide the dough evenly among the muffin cups, filling each no more than 3/4 full. Bake at 400°F (200°C) until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17 to 20 minutes.

Simply Recipes / Sally Vargas

Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Serve as soon as possible, preferably within a few hours of baking. Store leftover muffins in an airtight container for up to 3 days or freeze for up to a month. Reheating them slightly in a toaster oven or microwave restores their fluffiness a bit.

Did you love this recipe? Leave us stars below!

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Preheat the oven to 350°F. Line a muffin pan with paper liners.

Thoroughly mash the bananas in a large bowl. Beat in the sugar, then add the egg and beat until combined. Mix in the coffee and vanilla extract, then the melted butter.

Simply Recipes / Michelle Becker

Whisk together the flour, baking soda, and salt.

Simply Recipes / Michelle Becker

Add the flour mixture to the banana mixture, a third at a time, stirring until it is just incorporated. (Do not over-mix! Over-mixing will result in dense, tough muffins.)

Fold in the chopped walnuts or pecans.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Lightly spoon the mixture into a prepared muffin tin. Bake at 350°F for 20 to 25 minutes.

Check for doneness by pressing down on the top of the muffin. If it bounces back, it's done. You can also test by inserting a skewer or other tester into the center of a muffin. If it comes out clean, it's done.

Cool on a rack.

Simply Recipes /

Simply Recipes / Michelle Becker

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.

Whisk sugar, oil, and eggs together in a medium bowl. Stir in pumpkin and water until well blended.

Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a separate bowl.

Stir pumpkin mixture into flour mixture just until combined, being careful not to overmix. Gently stir in chocolate chips.

Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!

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

Sift 2 ½ cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda, and salt together in a large bowl. Mix pumpkin, oil, and eggs together in a separate bowl. Add pumpkin mixture to flour mixture and stir just until batter is moistened: fold in apples.

Spoon batter into the prepared muffin cups, filling each to the top.

Mix 2 tablespoons flour, ¼ cup sugar, and ½ teaspoon ground cinnamon together in a small bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 35 to 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 18-muffin cup tin.

For the muffins, beat brown sugar, white sugar, and butter together in a bowl with an electric mixer until smooth and creamy. Add eggs and beat until combined. Beat in pumpkin purée and water.

Mix flour, baking soda, salt, cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin tin.

For the streusel, mix brown sugar, flour, butter, and cinnamon together in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.

Bake in the preheated oven until a toothpick inserted in the middle of muffins comes out clean, 20 to 25 minutes.