#pumpkin muffins

[vegan-yums]

Pumpkin Cream Cheese Muffins

[emmys-baking-adventures]

I had a lot of fun trying these pumpkin muffins with a cream cheese filling and streusel topping! They taste delicious and make an excellent breakfast or dessert. Recipe below!

Filling:

- 1 (8oz) package cream cheese, softened

- 1 cup powdered sugar

Muffins:

- 3 cups all-purpose flour

- 1 ½ teaspoons ground cinnamon

- 1 teaspoon ground cloves

- 1 teaspoon ground nutmeg

- 1 tablespoon + 1 teaspoon pumpkin pie spice

- 1 teaspoon salt

- 1 teaspoon baking soda

- 4 large eggs

- 2 cups sugar

- 1 (15oz) can pumpkin puree

- 1 ¼ cups vegetable oil

Streusel topping:

- ¼ cup granulated sugar

- ¼ cup brown sugar

- 1 ½ teaspoons ground cinnamon

- 5 tablespoons flour

- 4 tablespoons of butter, very cold and cut into pieces

1. Prepare the filling by combining the cream cheese and powdered sugar in a medium bowl and mixing well until smooth. Place in the freezer to set while making the muffin batter (if there will be a significant time before completing the next steps, use the fridge instead).

2. Preheat the oven to 350°, and prepare your muffin tins with paper cupcake liners. In a medium bowl, combine the flour, salt, baking soda, cinnamon, pumpkin pie spice, cloves, and nutmeg. Whisk to blend.

3. In another bowl, combine the eggs, sugar, pumpkin puree, and oil. Use a whisk or an electric mixer on medium-low speed until blended. With the mixer on low speed, add the dry ingredients, mixing until just incorporated.

4. To make the topping: In a small bowl, whisk together the flour, sugars, and cinnamon. Add the cold butter and use a pastry cutter or forks until the mixture is coarse and crumbly. Refrigerate until ready to use.

5. To assemble the muffins, fill each muffin well with 1-2 tablespoons of batter, just enough to cover the bottom. Place a small scoop of cream cheese filling (about 1 teaspoon) into each muffin well. Divide the remaining batter among the muffin cups, covering the cream cheese completely. Sprinkle a small amount of the streudel topping over each one.

6. Bake for 20-25 minutes, or until they bounce back when you press the top lightly. Let cool for 5 minutes before transferring to a wire rack to cool completely.

[camille-lachenille]

Clover Cotton’s Cookbook: pumpkin spice muffins

Hello dears, I am sorry I could not share another recipe sooner but there has been much to do lately. Bag End was in a bit of an uproar what with Master Baggins leaving with the Elves, then my niece got the chicken pox and I went to help Rosie around the house and I didn’t have time for much else until now.

But enough blabbering, here is the recipe! The pumpkin spice muffins are the perfect treat for autumn, especially served for tea with a warm cup of black tea or even at first breakfast for the ones with a sweet tooth.

The measure unit for this recipe is a cup. A literal drinking cup. The one I use is a 150ml coffee cup, which gives a dozen chunky muffins. If you live in a country that uses cups as a standard measure unit, use it and it should work all the same. It’s not so much the exact measurements that matter for this recipe as the ratios between ingredients.

Ingredients:

1 cup of mashed red kuri squash (or butternut squash if you can’t find the former, but its less tasty)

cinnamon and anise according to personal taste

2 cups of sugar

3 cups of buckwheat flour

a pinch of baking soda

2 eggs

1/2 cup of sunflower seeds oil or equivalent

Recipe:

Cut the squash into small bits and steam cook it. You can also boil it but I find it makes the batter much more waters and less pleasant to work with.

When the squash is soft enough to be mashed with a fork, let it cool for a few minutes then mash it until you have a thick, smooth paste.

Pre heat your oven at 180°C

Add ground anise seeds and cinnamon to the mashed squash. Anise has a very strong flavour so use way less of it than you think you should, it will still pop through the rest of the flavours and leave a pleasant aftertaste. I also personally like to ad the smallest dash of curcuma in the mix as well, just for the additional colour and flavour.

Add the sugar to the mashed squash and mix until you obtain a thick, almost liquid batter.

Add the flour, mixing thoroughly in between each cup. Add the baking soda with the flour. If the batter becomes too thick, add the eggs before the last cup of flour.

Once you have a thick batter, almost like bread dough, add the sunflower seeds oil and mix until you have a homogeneous and sticky batter.

Put the batter in a greased or oven-paper covered muffins tray and bake for 25-30 minutes, until a knife blade stuck in comes out clean.

Enjoy!

[daily-deliciousness]

Pumpkin cream cheese streusel muffins

[introvertbaker]

Deliciously fluffy and tender pumpkin muffins dotted with chocolate chips. Flavored with cinnamon, ginger, nutmeg, and allspice, these muffins are the perfect fall treat.

https://www.bakedbyanintrovert.com/pumpkin-chocolate-chip-muffins/

[p0is0n-is-th3-cur3]

pumpkin muffins and mcr😋😋

[catfever7]

Monday looks and chocolate chip pumpkin muffins.

[littlefeatherr]

SERVINGS: 12 muffins

Healthy Pumpkin Muffins

2 tablespoons canola oil or melted and cooled coconut oil

1/2 cup honey or pure maple syrup

1/3 cup plain non-fat Greek yogurt at room temperature

1 large egg at room temperature

1 teaspoon pure vanilla extract

1 15-ounce can pure pumpkin not pumpkin pie filling

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg.

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon kosher salt

1 1/4 cups white whole wheat flour*

3/4 cup plus 2 tablespoons, rolled oats plus additional for sprinkling on top

Preheat your oven to 325 degrees F. Light coat a 12-inch standard muffin tin with nonstick spray.

In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.

Whisk in the pumpkin purée.

Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.

Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.

Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.

Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200 degrees F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finishing cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

Notes

TO STORE: Since these healthy pumpkin muffins are so moist, I recommend storing them in the refrigerator in a paper towel-lined airtight storage container for up to 4 days. The pumpkin flavor becomes even more pronounced on day 2.

TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired (I like to individually wrap my muffins so I can grab them for quick breakfasts and snacks).

*For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend of the two. Regular whole wheat flour can also be used, though the muffins will have a heavier texture and more pronounced wheat taste.

Nutrition

SERVING: 1(of 12)

CALORIES: 147 calories

[flannelandcocoa]

[zqwanders]

Pumpkin Muffin Recipe (makes about 24)

Ingredients

2 cups pumpkin puree

1 cup melted butter or vegetable oil

1 ½ cup brown sugar

½ cup water

4 eggs

2 teaspoons vanilla extract

3 ½ cups flour

4 to 6 teaspoons pumpkin pie spice (depending on how strong you want the flavour. I usually just eyeball it)

2 teaspoons salt

2 teaspoons baking soda

½ teaspoon baking powder

Directions

Combine pumpkin puree, butter or oil, brown sugar, water, eggs, and vanilla extract in large bowl

In a separate bowl, combine flour, white sugar, pumpkin spice, salt, baking soda, and baking powder.

Carefully pour into the pumpkin mixture and stir until just incorporated (try not to overmix!)

Spoon batter into greased muffin tin, filling each cup about ¾ full.

Bake at 350 degrees Fahrenheit for about 25 to 30 minutes. 

[andimthedad]

Paper recipes have become a kind of family artifact for us.

Many years ago, my wife and I were trying various pumpkin bread recipes to adapt as muffins. We eventually landed on Laura Bennett's Downeast Maine Pumpkin Bread, which we printed from AllRecipes back in December 2001. It's so old that AllRecipes had to include text telling people to use the back button. This is one of many sheets kept in our collection of well-loved recipes. Rather than the old idea of Grandma's recipe box, we have a manila folder full of handwritten and printed recipes.

As you can tell by the weathered paper and scribbled notes, this recipe has been through many family edits, spills and stains, folds and rips. Kids have often helped, or perhaps "helped" would be more accurate, at least at younger ages. And the recipe has been modified over the years, as you can see. For flavor, we added molasses and increased ginger and pumpkin. For calories, we reduced sugar and oil. For texture and nutrition, we switched to whole wheat flour. The end result is denser and heavier than the original version, but that's what we're aiming for.

Well, sometimes.

Oddly enough, we often follow our edits, but not always. All of us have accrued unwritten institutional knowledge about this recipe that we consider when we're actually baking the recipe. For example, the idea that this will bake 24 muffins in 24 minutes as handwritten here is an inside joke; thanks to the increased pumpkin and the molasses, it really takes 30-35 minutes. That's not written on the sheet, but we all know it. We also just have "molasses" noted, but how much? Maybe today it will be a quarter cup, maybe more, maybe less, who knows? Other unwritten knowledge: 1-2 cups of mini chocolate chips can be a yummy addition.

And there are all kinds of variants that are tried and forgotten. For the current batch, I'm trying to adapt it to a fitness plan, so I reduced the sugar further and replaced half a cup of flour with unflavored, unsweetened brown rice protein powder. Mathematically, each muffin ends up with ~200 calories and ~7g of protein. They turned out OK. Maybe this version will be forgotten; maybe it will be repeated.

In any case: in this age of everything going digital, it feels pleasantly retro to consult paper family recipes, even if it was found online and printed. And as I said, the favorites feel like family artifacts. Beth, age 14, has already called dibs on the recipe folder when we pass away. I don't think she's in a hurry to inherit them; rather, she sees their value beyond paper and ink. They are not merely recipes for food. They are recipes for memories.

[aldonelson]

Pumpkin Spelt Muffins These pumpkin muffins have a maple syrup-sweetened maple flour base that gives them a very light texture.

[mariedean]

Pumpkin Bread - Pumpkin Yogurt Raisin Muffins You'll be pleased with the ease of preparation and end result of this recipe: light and moist pumpkin muffins dotted with raisins.