I like pumpkin but don't love it so I appreciated the mildness of it. So that was the only real substitution. Took about a half an hour total to make and turned out exactly as pictured. And the lightness of the crumb texture is fantastic. I think it is so nice you read your comments and reply. I make this recipe even easier by buying the pumpkin pie filling instead - no spices needed, just cake mix and pumpkin. Light and moist, perfectly domed and with a lightly crispy top, they are my idea of the perfect pumpkin muffin. The result was a beautiful, fluffy pumpkin muffin! I love pumpkin year round and these are the perfect muffins. Make ahead and freeze for up to two months. Make it the right way, first - without the eggs! Perfect. Since I used fresh purée cheese pumpkin, I increased the amount to 2 cups. Absolutely fabulous! Be sure you get pumpkin puree and not Pumpkin Pie Filling. Company came by and they disappeared. My stats over the past few weeks, however, have showed me that most of you are ready for pumpkin recipes. The recipe says EASY and it is. I made larger muffins- – 9 in total. Thank you! Easy Pumpkin Muffins. These were wonderful. Add comma separated list of ingredients to include in recipe. Delicious, easy, moist. These deliciously moist pumpkin muffins are made with LIBBY’S 100% Pure Pumpkin, a Super Food. Am I right? It all comes together in one bowl and ready in less than 30 minutes. (Though no shame if you love pumpkin all year round!) Pumpkin muffins are moist, light and downright fluffy. Have a little bit of faith - it's an anomoly, but they don't need added liquid. Amount is based on available nutrient data. Even my husband (who isn’t a pumpkin fan) liked them. They’re easy to make and they have all those fall flavors we love! Made easily in minutes, these tasty bundles of fall are ready in about 30 minutes. Thanks! Delicious. Cook. They tasted delicious and made the house smell wonderful. Especially if you are looking for easy muffin recipes to bake. Set aside. These easy pumpkin muffins are light, tender, and super flavorful, and they stay moist for days. Don't add eggs or oil!! Pumpkin Oatmeal Muffins. You could also use yellow cake mix if you don’t care for the spice taste. It was great! Cook Time 25 minutes. Muffins are the handiest little morsels — and they’re easy to make, too. My husband who doesn't even like pumpkin liked these! I wasn’t sure what a flourless muffin would be like, but the oats give them texture and great chewiness. Hello Friends! I’ll be making them every Fall. Correct, there’s no baking powder in the recipe, but baking soda. I’m just a TWEEN, but I made it. :)They are good hot or cold. This recipe is definitely a keeper! If they look like you should throw them away… they’re probably perfect. We will be making these again and again. … Low-Carb Pumpkin Spice Muffins Recipe (Keto-Friendly) - Simply … Perfect for breakfast or an afternoon snack. * And with LIBBY’S Pumpkin available year-round, you can enjoy these delicious and nutritious muffins any time of year. Soft and moist pumpkin muffins loaded with chocolate chips. Ok I wouldn't go so far as to say they're the best muffins I've ever had but they are so easy to make and what a great way to sneak some extra vitamins and fiber into the family diet. Make it the right way, first - without the eggs! Although I’m Jewish and wasn’t raised celebrating Christmas or Thanksgiving, I wait for this time of the year to indulge in all the comforting pumpkin cakes and pies, with their beautiful aroma and creamy texture. Preheat the oven to 350 degrees F (175 degrees C). Preheat the oven to 350 degrees F (175 degrees C). The riper and darker, the better. So inexpensive, and super yummy! You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. In a mixing bowl, mix together 1 cup pumpkin puree, ⅓ cup vegetable oil, 2 eggs, 1 tsp pumpkin pie spice, 1 ¼ … And boy, are they delicious! We will definitely use it again . - Dear Creatives 1 ½ cups all-purpose flour (190 grams) 1 ½ cups white sugar (300 grams) 1 tablespoon pumpkin pie spice* These easy and delicious Weight Watchers pumpkin muffins are moist, indulgent, and low in points. added walnuts & substituted honey crystals! SUPER effortless, and DEFINITELY the BEST recipe I could and will ever find. Thanks a bunch! That’s right, you only need two ingredients to make these muffins. They're quick and easy, have lots of fiber, and they're unbelievably moist! Super surprised by these – I thought I was going to have some leftover at my workplace thanksgiving (we had a lot of food!). You saved Easy Pumpkin Muffins to your. Pour into prepared muffin tin, about 2/3 full. This pumpkin muffin recipe has been my go-to recipe for years. Easy-to-make and not too sweet, these soft and tender pumpkin muffins are perfect for fall. https://www.theanthonykitchen.com/easy-pumpkin-muffins-recipe Percent Daily Values are based on a 2,000 calorie diet. Bring them to room temperature before serving. I make this recipe even easier by buying the pumpkin pie filling instead - no spices needed, just cake mix and pumpkin. I had enough batter left over for 1 huge muffin. Loaf is not as perfect will make all batter as muffins next time. Simple. I will definitely be making more. You can pop them into a lunchbox, enjoy them for breakfast, or easily freeze them to last weeks. Yum! Add pumpkin and milk and whisk until combined. Would highly recommend. Additional Time 5 minutes. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition I just put a little extra brown sugar and a little extra pumpkin. Grease a 12 cup muffin pan or line with paper liners. Keep them in the fridge in an airtight container. Beat the eggs for 1-2 minutes until fluffy. I think our flavor profiles are similar & I can’t wait to try out more of your recipes. You have successfully subscribed to our newsletter. - Momcrieff Preheat oven to 375 degrees F. Line a muffin tin with liners and lightly spray with non-stick spray … These were very easy to make! If you make baking recipes often, you know this tip like the back of your hand. They are so easy to make in a blender or food processor and you can make them with one arm if you have a kiddo on your hip—which is handy because I know how real life goes. Use fresh or canned pumpkin puree for this recipe. Also, try making these with dark chocolate cake mix. 25 minutes. I make these about once or twice a week. However, I’m baking at over 5,000 ft, so this was fine. posted on September 2, 2014 by Stephanie Some of you might be thinking it’s still way too soon for pumpkin. They are dense, but great! I cooked them for 22 minutes at 350 mostly because I didn’t read the directions at first. I remember one time when I was trick or treating when I visited my cousins, there was this lady who gave us beautifully wrapped pumpkin spice muffins instead of candy, and even as a child I liked the flavors so much that I ate the whole thing in a second. Ingredients. I had to bake mine a few extra minutes, but they’re very good, and moist. Preheat the oven to 350°F. These were very easy to make! I made the pumpkin muffins, and they are very good. can I use pumpkin pie filling and decrease the spices by half? Pumpkin Pancakes and Pumpkin French Toast, and Pumpkin Scones are a fall necessities (lol yes necessities:), and I’m thinking we ought to add these Pumpkin Muffins to that list too. Tasty & moist family loved them. I absolutely LOVE these muffins. Thank you! I think I have made thses a few times and come out good. These muffins stay very moist and fresh for at least a week. https://www.realsimple.com/food-recipes/browse-all-recipes/pumpkin-muffins I made another batch the next morning so I could have them for breakfast. Am I blind? You can see the texture at the end of the video below. How many desserts can you bake with one pumpkin? I used a spice cake mix with a can of pumpkin. Whether you enjoy these delicious and nutritious muffins for breakfast or snack, you’re sure to take pleasure in the scrumptious pumpkin flavor and the natural … After making the delicious pumpkin bread and devouring it within 2 days, I thought it would be a great idea to try and make some tasty pumpkin muffins. But today I want to talk about pumpkin muffins. Prep Time 15 minutes. This easy Pumpkin Muffin Recipe will give you the best moist muffins. I love to cook from scratch but life sure can get busy and we all need to have a few shortcuts up our sleeves. An easy fall breakfast or snack. Pumpkin doesn't just have to be a fall flavor, it can be a winter, summer, spring, and fall flavor. Each fall, pumpkin lattes and loaves of bread get all the attention. Healthy Pumpkin Muffins | Easy Recipe. I am going to make this tomorrow. I did have honey crystals! This will be the only pumpkin muffins recipe you’ll need, trust me. Preheat oven to 350°F. Easy Pumpkin Protein Muffins - Colleen Christensen Nutrition Divide batter among muffin cups. Easy Pumpkin Muffins in 35 minutes. To make the topping: In a small bowl combine flour, sugar, pumpkin spice, and a pinch of salt. Pumpkin cake mix muffins make a great fall treat that only take minutes to throw together. I know they are going to be wonderful. And it was fun and easy to make . I am glad I made this recipe. Instructions. Last weekend, I had to drive over an hour each way toContinue Reading You know I love a healthy muffin recipe and these pumpkin muffins are a staple in our house in the fall and winter. My kids love 'em. Add comma separated list of ingredients to exclude from recipe. For a mother of three, one of which has a serious egg allergy, this recipe is a godsend. I love muffins with a crumb topping. The combination of the pumpkin and white chocolate are reminiscent of pumpkin cheesecake. Simple and delicious – I switched out the canola oil for coconut oil . In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. – … Yes you can, but the oil works well here and give the muffins their wonderful fluffy texture. Finally, these were enormous muffins, but still cooked completely for the recommended 25 minutes. As is, this recipe makes batter that is very dense, not the consistency of muffin batter. Very easy to put together, had everything In house, added walnuts & golden raisins Yummy & delicious. I substituted a cup of home puréed pumpkin and added cream cheese frosting and chopped pecans, but they were great without the toppings. 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