Best 3 Decadent Pumpkin Muffins Recipes
In the realm of delectable treats, few can resist the allure of decadent pumpkin muffins. These culinary marvels blend the warm, inviting flavors of autumn with the comforting taste of home. As the leaves turn vibrant hues and the air becomes crisp, there's no better way to indulge your sweet tooth than with a freshly baked batch of pumpkin muffins. Whether you prefer them moist and tender or with a perfectly golden-brown crust, these muffins promise an explosion of flavor in every bite. So gather your ingredients, preheat your oven, and embark on a baking adventure that will leave your taste buds wanting more.
Let's cook with our recipes!
PUMPKIN MUFFINS
Great for a breakfast or dessert! Serve warm with whipped cream cheese for a decadent treat. If you don't have pumpkin-pie spice on-hand, this is the recipe: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice. I always add raisins to my muffins, but walnuts are good too!
Provided by galexa
Categories Quick Breads
Time 40m
Yield 12-14 muffins
Number Of Ingredients 12
Steps:
- Put oven rack in middle position. Preheat oven to 350 degrees. Put muffin liners in muffin pan.
- Combine (sift) flour and baking powder.
- In a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt.
- Whisk flour mixture into sugar/pumpkin mixture until just combined.
- Stir in raisins.
- Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
- Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture.
- Bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes.
- Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool to warm or room temperature.
Nutrition Facts : Calories 211, Fat 7.1, SaturatedFat 1.1, Cholesterol 35.2, Sodium 191.8, Carbohydrate 34.8, Fiber 0.6, Sugar 22.1, Protein 2.8
DECADENT PUMPKIN MUFFINS
I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!
Provided by JRS22302
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 39.9 g, Cholesterol 8 mg, Fat 0.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 334.2 mg, Sugar 23.2 g
MOIST AND DELICIOUS PUMPKIN MUFFINS
We serve these muffins at our coffee house and they're always a big hit with the customers. People ask for the recipe often and comment on how moist and delicious they are, which I guess is how they got their name!
Provided by Holly in Manhattan
Categories Quick Breads
Time 35m
Yield 24-32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and spray or grease muffin tins.
- In a large bowl combine flour, brown sugar, baking powder, baking soda, and salt.
- Stir until well blended and set aside.
- In a separate bowl combine pumpkin, oil, and milk.
- Gently stir liquid mixture into dry ingredients, just until blended. DO NOT OVERMIX.
- Spoon into muffin tins (3/4 full).
- Bake for 25 minutes.
- Test with a toothpick.
- Turn onto rack to cool.
- Enjoy!
Tips:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting a pumpkin and then pureeing it, or you can buy it canned.
- Be sure to measure your flour correctly. Too much flour will make your muffins dry and dense.
- Don't overmix the batter. Overmixing will develop the gluten in the flour, which will also make your muffins tough.
- Fill your muffin cups only about 2/3 full. This will help prevent them from overflowing in the oven.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will dry out the muffins.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These decadent pumpkin muffins are the perfect fall treat. They're moist, flavorful, and full of pumpkin spice. They're also easy to make, so you can enjoy them anytime you want. Whether you're serving them for breakfast, brunch, or dessert, these muffins are sure to be a hit.
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