How to Make Pumpkin Muffins
These Pumpkin Muffins are my new favorite homemade muffin!
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Full printable recipe (with metric/weight measurements):
Pumpkin Spice:
Ingredients
3/4 cup unsalted butter melted and cooled at least 10 minutes 170g
1/2 cup granulated sugar 100g
1/4 cup light brown sugar 50g
2 large eggs lightly beaten room temperature preferred
1 cup canned pumpkin puree 240g
2 Tablespoons milk
1 1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour 156g
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pumpkin spice
1/2 teaspoon ground cinnamon
Streusel Topping
1 1/4 cup all-purpose flour 156g
1/2 cup light brown sugar tightly packed 100g
1/3 cup sugar 66g
3/4 teaspoon ground cinnamon
6 Tablespoons salted butter melted and cooled until no longer warm to the touch 85g
Glaze
1/2 cup powdered sugar 65g
2-3 teaspoons milk
Instructions
00:00 Introduction
Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners (or lightly grease and flour). Set aside.
00:16 Combine melted, cooled butter, granulated sugar and brown sugar in a large bowl and stir well.
Stir in eggs. Add pumpkin puree, milk, and vanilla extract and stir well.
02:02 In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well-combined.
02:50 Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter.
Set aside while you prepare your streusel.
Streusel
03:33 Prepare your streusel by whisking together flour, sugars and cinnamon.
04:11 Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Don't overwork the streusel or you'll end up with a paste, you want it to be nice and clumpy!
04:56 Evenly divide muffin batter into prepared muffin tins (filling each 3/4 full). Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
Bake on 375F (190C) for 17-19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow muffins to cool before serving.
Glaze
If desired, make glaze by whisking together 1/2 cup (65g) powdered sugar and 2-3 teaspoons milk. Drizzle over slightly cooled pumpkin muffins.
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THE BEST PUMPKIN MUFFINS I EVER MADE
These are SERIOUSLY THE BEST pumpkin muffins I EVER made!! And as a pastry major - I've made A LOT! Sugar and spice, and everything nice!! These babies are super thick and fluffy with just the right amount of pumpkin!! My pumpkin muffins are PACKED with flavor, and they're going to leave your house smelling like a bakery! These fresh pumpkin muffins are made with DELICIOUS ingredients like cinnamon, sugar, cloves, nutmeg, and organic pumpkin puree to name a few! Bake them before inviting guests over, or hoard them all yourself lol! These muffins are so quick and easy to make, you'll be enjoying them in no time! The best way to kick off your fall morning is with one of these babies! So join me in the kitchen and let's get to baking the BEST PUMPKIN MUFFINS YOU EVER MADE!!!
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✅ INGREDIENTS
Dry Ingredients
2 Cups All-Purpose Flour (256g) (If Gluten Free Use King Arthur's Gluten Free Measure For Measure Flour)
3/4 Cup Granulated Sugar (150g)
3/4 Cup Light Brown Sugar (165g)
1/2 Tsp Salt
1 Tbsp Baking Powder
2 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp Cloves
Wet Ingredients
1/2 Cup Oil (108g) (I use Avocado Oil)
2 Eggs (room temperature)
1 Tsp of Vanilla Extract (5mL)
1 Can Pumpkin Puree (15oz.)(425g)
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Super Fluffy Pumpkin Muffins Recipe
This is how to make fluffy moist pumpkin muffins with little to no work at all. These pumpkin muffins are so good and very easy to make, perfect for the fall season.
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INGREDIENTS
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 can (15 oz) pure pumpkin
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
Amazing Pumpkin Cupcakes Recipe
Soft and moist, these Pumpkin Cupcakes are so delicious! Packed with pumpkin flavor and topped with a delightful cream cheese frosting, these cupcakes are perfect for pumpkin lovers. Perfectly spiced, these cupcakes are made not just with pumpkin pie spice but with pumpkin purée as well. They're easy and foolprood so you basically need to make them!
RECIPE:
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Pumpkin Muffins|Apron
Pumpkin Muffins|Apron
Whole egg 2(55g+- per egg)
Brown sugar 60g / 1/3cup
Pumpkin puree 160g / 1/3cup
Vanilla extract 1tsp
Melted butter 60g / 1/4cup
Cake flour 160g / 1,1/8cup
Baking powder 3g / 1tsp
Baking soda 1.5g / 1/2tsp
Cinnamon powder 4g / 2tsp
Sugar as needed
Muffins cup 6
Bake at 180°C / 350°F for 20-25 minutes
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#Muffin
PUMPKIN OATMEAL MUFFINS | healthy grab-n-go breakfast
These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious. They are the perfect grab-n-go breakfast or afternoon snack.
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BAKED PUMPKIN SPICE OATMEAL MUFFIN CUP RECIPE
3 cups rolled oats
1 teaspoon baking powder
1.5 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup pumpkin puree
1/4 cup maple syrup
2 pastured eggs
1.25 cups milk (I used almond but you can use any you milk you prefer)
1/4 raisins
1/4 pecans
Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well).
In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients in to the dry and stir until well combined.
Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.
Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top.
Cool and enjoy!
Nutrients per muffin cup:
Calories: 154; Total Fat: 4g; Saturated Fat: 0.6g; Cholesterol: 93mg; Sodium 109mg, Carbohydrate: 24.6g; Dietary Fiber: 3.1g; Sugars: 7.3g; Protein: 4.9g
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