Pumpkin muffins using canned pumpkin recipes - Pumpkin bread

Author: William Sims

This easy muffin recipe is full of pumpkin flavor and perfect for fall breakfast! Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack.

Pumpkin Chocolate Chip Muffins
BEST Pumpkin Muffins
Pumpkin muffins
Small Batch Pumpkin Muffins Recipe

Pumpkin Chocolate Chip Muffins

Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!
Provided by: Allrecipes Member
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 13

Ingredients:

Nutrition:

How to cook:

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Notes: Easy Pumpkin Muffins Recipe, Enjoy this easy pumpkin muffin recipe for great tasting treats that feel The second time I did use canned pumpkin and mixed it with a spice cake mix,

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small batch pumpkin muffins recipe pumpkin muffins using canned pumpkin

Pumpkin Muffins Recipe

This pumpkin muffins recipe only has 2 ingredients. A cake mix and canned pumpkin. If you Duration: 7:19

BEST Pumpkin Muffins

These are the BEST Pumpkin Muffins! This easy muffin recipe is full of pumpkin flavor and perfect for fall breakfast!
Provided by: Dorothy Kern
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 14 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

½ cup (100g) granulated sugar
¼ cup (50g) brown sugar, packed
1 cup (244g) pumpkin puree
⅓ cup (79ml) vegetable oil
2 large eggs
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vinegar or lemon juice
⅓ cup (79ml) Fat-Free Milk (, or use any milk or nondairy milk)
2 cups (248g) all-purpose flour
1/4 cup (50g) cinnamon sugar ((see notes))

Nutrition:

How to cook:

Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
Add vinegar, milk, and flour and stir or mix until no lumps remain.
Fill muffin cups about 2/3 full. Sprinkle each muffin with cinnamon sugar. Bake for 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.

Notes: LIBBY'S Pumpkin Muffins, Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.

Pumpkin muffins

Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too
Provided by: Katy Gilhooly
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 8

Ingredients:

225g plain flour
2 tsp baking powder
1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
100g caster sugar
50g soft light brown sugar
200g pumpkin purée (from a can or homemade – see 'goes well with' below)
2 large eggs
125g slightly salted butter, melted

Nutrition:

How to cook:

Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

Notes: Pumpkin Muffins Recipe, This pumpkin muffins recipe only has 2 ingredients. A cake mix and canned pumpkin. If you Duration: 7:19

Small Batch Pumpkin Muffins Recipe

This small batch pumpkin muffin recipe makes super light, moist, and fluffy pumpkin muffins! The recipe makes only 4 muffins with tall domed sugar tops.
Provided by: Michelle Lopez
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

⅔ cup (3 ounces or 85 grams) all-purpose flour
1 Tablespoon ground cinnamon
½ teaspoon ground nutmeg
pinch ground cloves
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup plus 3 Tablespoons (3 ounces or 85 grams) granulated sugar
⅓ cup (2.65 ounces or 75 grams) canned pumpkin puree
⅓ cup (2.65 ounces or 75 grams) canola oil
1 large egg, at room temperature
1 large egg yolk, at room temperature
½ teaspoon pure vanilla extract
4 teaspoons granulated sugar

How to cook:

For the Small Batch Pumpkin Muffins
Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 400°F. Line four cavities of a muffin pan with paper liners.
Whisk the dry ingredients. In a medium bowl, whisk together the flour, cinnamon, cloves, baking powder, baking soda, and salt.
Whisk the wet ingredients. In another medium bowl, whisk together the sugar, pumpkin, oil, egg, egg yolk, and vanilla.
Make the muffin batter. Gradually mix in the dry ingredients into the wet ingredients until just combined.
Assemble the muffins. Use a cookie dough scoop to fill each cavity with 6 Tablespoons of the batter. Sprinkle the top of each muffin, aiming for the batter and avoiding the pan, with 1 teaspoon of granulated sugar. Pour warm water into the empty cavities of the muffin pan, filling them at least ⅔-rds of the way up.
Bake the muffins. Bake for 22 to 24 minutes, or until the muffins are domed and a skewer inserted into the center of a muffin comes out with a few crumbs attached. Cool in the muffin pan on a wire rack for 5 minutes, then turn the muffins out onto the rack to cool slightly.
Serve and store. Serve warm or at room temperature. The muffins can be wrapped individually in plastic wrap or stored in an airtight container or under a cake dome at room temperature for up to 2 days.

Notes: Pumpkin Crumb Cake Muffins, 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled) · 1 teaspoon baking soda · 2 teaspoons ground cinnamon · 1 teaspoon pumpkin pie spice*