Eggless Vanilla Cupcakes | Moist and Fluffy Muffins without Egg | Cupcake Recipe #muffins
This video is about Eggless Vanilla Cupcakes.
This is a easy and perfect eggless cupcake recipe
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How to Make Pumpkin Spice Muffins | The Pioneer Woman - Ree Drummond Recipes
These pumpkin muffins are yummy, and can be eaten plain for a quick breakfast or iced with gloopy cream cheese frosting for a fall dessert. Versatility... I love that in a muffin!
What's the best way to store muffins so they don't dry out?
You can store unfrosted muffins in an airtight container at room temperature. They'll stay fresh for up to four days. The frosting is made with cream cheese, so you'll need to refrigerate any frosted muffins so they don't spoil.
Are canned pumpkin puree and canned pumpkin pie filling the same thing?
No, no! Only use pumpkin puree for this recipe. Pumpkin pie filling is pumpkin puree with sugar, spices, and other ingredients added to it (meant to become pumpkin pie). This recipe already has sugar and spices in it, so using pie filling would ruin the flavor. Make homemade pumpkin puree or just use the good ol' canned variety.
What can you do with leftover canned pumpkin?
There are so many ways to use canned pumpkin puree. For starters, you can use it to make pumpkin chili, mac and cheese, a PSL, pumpkin bread or pumpkin sugar cookies.
YIELDS:
12 serving(s)
PREP TIME:
20 mins
TOTAL TIME:
45 mins
Ingredients
FOR THE MUFFINS:
1 c. all-purpose flour
1/2 c. granulated sugar
2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 c. butter, cut into pieces.
1 c. (heaping) pumpkin puree
1/2 c. evaporated milk
1 egg
1 1/2 tsp. vanilla extract
1/2 c. golden raisins (optional)
FOR THE TOPPING:
2 tbsp. granulated sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
FOR THE FROSTING:
1/4 c. salted butter, softened.
1 oz. cream cheese, softened.
1/2 lb. powdered sugar
1/2 tsp. vanilla extract
Directions
1
For the muffins: Preheat the oven to 400°F. Generously grease a 12-cup muffin tin.
2
In a large bowl, sift the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in the butter using two knives or a pastry cutter until it is fully incorporated.
3
In a separate bowl, mix together the pumpkin puree, evaporated milk, egg, and vanilla. Pour the pumpkin mixture into the flour mixture. Add the raisins, if using. Fold gently until the mixture is just combined.
4
Pour the batter into the greased muffin tin (the batter hardly ever fills all twelve unless you fill the cups half full).
5
For the topping: In a small bowl, combine the sugar, cinnamon, and nutmeg. Sprinkle all over the top of each unbaked muffin.
6
Bake until golden brown, 20 to 25 minutes. Allow the muffins to cool in the pan for 10 minutes, then remove them from the pan to cool completely.
7
For the frosting: In the bowl of an electric mixer, combine the butter, cream cheese, powdered sugar, and vanilla. Mix on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
EASY PUMPKIN MUFFINS RECIPE (They stay fresh for so long!)
EASY PUMPKIN MUFFINS RECIPE (They stay fresh for so long!)
Find the full recipe here:
Are you a muffin skeptic?
I am. This is why I ONLY deal with muffins that are ACTUALLY good. I can't stand a dry, crumbly, too-sweet, boring muffin.
These pumpkin muffins are super tender, MOIST (I said it) and they somehow stay fresh for days!
I'm going to show you how to make a pumpkin cranberry muffin here, but you can easily jazz these pumpkin muffins up with whatever add-ins you like. Dates, chocolate chips, raisins, blueberries, nuts, heck—you can even ditch the spices and make it a savoury muffin with cheese!
This is such a nice option for a healthy pumpkin muffin. I hope you like it!
Thanks for watching!
A little about me:
I'm Paula, and I started How To Make Dinner because dinnertime is my favourite time of day. (Except on weekends, when it's breakfast, but you get the point.) I love winding down at the end of the day with a good cooking and eating sesh.
I love dinnertime SO MUCH, but I know not all of you feel the same way. Feeding ourselves and our families can be stressful. So I started this channel and my blog to help give you easy dinner ideas for enjoyable home cooking with less fuss.
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EASY MUFFIN RECIPE | Muffin Base Recipe
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INGREDIENTS:
2 cups (240 gr) all-purpose flour (*see note for gluten free option)
2/3 cup (130 gr) granulated sugar
1 TBSP (14 gr) baking powder
1/4 tsp salt
1 large egg, room temperature (*see note for vegan option)
2/3 cup (160 ml) whole milk
1 tsp vanilla extract
1/2 cup (120 ml) liquid fat (oil or melted butter, shortening, lard, or coconut oil)
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This is an easy muffin recipe that can be used as a base for any flavor of muffin! In this video I will review The Muffin Mixing Method to make this simple recipe. This mixing method is used to make muffins, quick loaf breads (like banana bread & zucchini bread), as well as cornbread, pancakes, and waffles.
Today let's learn this mixing method with my muffin base recipe. This recipe can be used to make simple plain muffins or add in mix-ins to create any flavor you like. I am adding 3 mix-ins today to make blueberry muffins, chocolate chip muffins, as well as cinnamon pecan muffins.
#muffinrecipe #bakerbettie #baking
Recipe: Two-Ingredient Pumpkin Spice Muffins
hese two-ingredient pumpkin spice muffins are a great source of fiber, vitamins and a healthful take on a comfort food. Baked goods are one of Registered Dietitian Nina Rosien's favorites. She shares ways she modifies them, as well as how she makes them last.
Put your own twist on the muffins by adding pumpkin seeds, chocolate chips, cream cheese frosting or whatever you prefer!
This video is provided in partnership with University of Rochester’s Well-U Employee Wellness program. Our team of clinicians provide a variety of Lifestyle Management programs for employees through our Center.
Double Chocolate Muffins with chocolate chips
Here is the recipe; 2 large eggs,3/4 cup sour cream/yogurt (170g),1/2 cup milk (120ml),1 tbsp vanilla ,1-3/4 cups all-purpose flour (210g)2/3 cup unsweetened cocoa powder (60g),1 cup granulated sugar (200g),1 1/2 tsp baking powder,1 teaspoon baking soda,3/4 tsp salt,2 cup semi-sweet chocolate chips,1/2 cup vegetable oil (120ml)