Bread - Pumpkin muffins with condensed milk recipes

Author: Lisa Crawford  

The full title of this recipe is Moist Pumpkin Spice Muffins (With Cream Cheese Frosting) Fabulous easy to make pumpkin cupcakes that have just enough spice are a perfect fall treat.

Sweetened Pumpkin Muffins

Sweetened Pumpkin Muffins
These delicious Sweetened Pumpkin Muffins are perfect on a crisp Fall morning!  If you love everything pumpkin, then these muffins are a must try.
Provided by: Stephanie Ertel
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 18 servings
Number of ingredients: 14
  • 1 3/4 cups all purpose flour
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 15 oz can of pumpkin (puree)
  • 1 can (14 oz Eagle Brand Sweetened Condensed Milk)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 Tbsp vanilla extract
  • Cream Cheese Mixture
  • 8 oz cream cheese block
  • 1/4 cup sugar
  • 1 large egg yolk
  • 2 tsp vanilla extract
How to cook:
  1. Preheat oven to 375 and place paper baking cups in muffin pan.
  2. In a medium bowl whisk together the flour, pumpkin spice, baking soda and salt; set aside.
  3. In a large bowl whisk together the can of pumpkin and sweetened condensed milk.
  4. Beat in eggs, vegetable oil and vanilla.
  5. Slowly whisk in the flour mixture until there are no lumps; fill muffin tins 3/4 full.
  6. In a medium bowl beat cream cheese until smooth.
  7. Add in sugar, yolk and vanilla and beat until well blended.
  8. Top each muffin with 1 Tbsp of cream cheese mixture; use a toothpick to swirl with the batter.
  9. Bake muffins 18-20 minutes or until a toothpick inserted in the center comes out clean.
  10. Store in an airtight container in the fridge.
Notes: Pumpkin Muffins, 5 days ago · Fall baking at its best; homemade Pumpkin Muffins are a hit. Learn how to make Pumpkin Muffins, then discover how to turn them into dessert!

Easy Homemade Pumpkin Cupcakes

Easy Homemade Pumpkin Cupcakes
Fabulous easy to make pumpkin cupcakes that have just enough spice are a perfect fall treat. They come together quickly and will be perfect for your autumn parties.
Provided by: Carlee
Total time: 43 minutes
Cook time: 33 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 13
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 15 ounce can pumpkin puree
  • 1/3 cup vegetable oil (or other neutral cooking oil)
  • 2 eggs
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • Calories: 224 calories
  • Carbohydrate: 38 grams carbohydrates
  • Cholesterol: 31 milligrams cholesterol
  • Fat: 7 grams fat
  • Fiber: 2 grams fiber
  • Protein: 3 grams protein
  • Saturated Fat: 1 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 152 milligrams sodium
  • Sugar: 22 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 6 grams unsaturated fat
How to cook:
  1. Preheat oven to 350°F and line a 12 well cupcake tin with paper liners.
  2. In a small mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt until it is combined and lump free. Set aside.
  3. In a large mixing bowl, mix together pumpkin, oil, eggs, sugar, brown sugar and vanilla until well mixed.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Scoop into lined cupcake tin.
  6. Bake for 28-33 minutes or until they bounce back when lightly touched with a finger.
  7. Cool completely on a wire rack before frosting.
Notes: Pumpkin Muffin - Food Fantasy Wiki, Sweet and sticky pumpkin puree is molded into a simple shape. Additional statistics regarding the restaurant. Main Ingredients Honey Obtained in Nevras at
Popular Pumpkin Muffins
Make and share this Popular Pumpkin Muffins recipe from
Provided by: Heather Emel
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 16
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (15 -16 ounce) can pumpkin puree
  • 1/3 cup butter
  • 1/2 cup evaporated milk or 1/2 cup half-and-half
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 1/2-3/4 cup chopped pecans or 1/2-3/4 cup raisins
  • cinnamon sugar (optional)
  • Calories: 241.3 calories
  • Fat: 10.3 grams
  • Saturated Fat: 4.3 grams
  • Cholesterol: 51.8 milligrams
  • Sodium: 273.4 milligrams
  • Carbohydrate: 33.5 grams
  • Fiber: 1.3 grams
  • Sugar: 13.8 grams
  • Protein: 4.8 grams
How to cook:
  1. In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
  2. Stir to blend.
  3. In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugas and vanilla; mix until blended.
  4. Stir pumpkin mixture into the dry ingredients until moistened.
  5. Fold in pecan or raisins.
  7. Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the tins about 3/4 full with the pumpkin muffin batter.
  8. Sprinkle with cinnamon-sugar if desired.
  9. Bake 375.
Notes: Pumpkin Spice Muffins, Try these tempting pumpkin muffins that are bursting with flavour. ½ cup125 mL Carnation Regular, 2% or Fat Free Evaporated Milk.

Moist Pumpkin Spice Muffins

Moist Pumpkin Spice Muffins
The full title of this recipe is Moist Pumpkin Spice Muffins (With Cream Cheese Frosting) I could only add what I added for the title. These are by far the best pumpkin Muffins ever. I'm afraid I'll have to borrow a photo from the actual web-sight I got the recipe from. My camera isn't working otherwise I'd post my own photo.
Provided by: Kathryn Louis @1verycreativelady
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 22
  • 1 cup(s) whole wheat flour
  • 1/2 cup(s) sugar
  • 2 teaspoon(s) baking powder
  • 1 1/2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) ground ginger
  • 1/2 teaspoon(s) nutmeg
  • 1/2 teaspoon(s) salt
  • 4 tablespoon(s) butter, cut into pieces
  • 1 cup(s) (heaping) pumpkin puree
  • 1/2 cup(s) evaporated milk
  • 1 - whole egg
  • 1-1/2 teaspoon(s) vanilla
  • 1/2 cup(s) golden raisins
  • - topping:
  • 2 tablespoon(s) sugar
  • 1 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) nutmeg
  • - for frosting:
  • 1/4 cup(s) softened butter
  • 4 ounce(s) cream cheese
  • 1/2 pound(s) powdered sugar
  • 1/2 teaspoon(s) vanilla
How to cook:
  1. Preheat oven to 400 degrees. Generously grease 12 muffin tins.
  2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
  3. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
  4. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
  5. To make the frosting, mix all ingredients 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.
Notes: 3 Ingredient Pumpkin Muffins - Eggless, Fluffy, Moist Muffins, In a large bowl, whisk together the pumpkin and sweetened condensed milk together so they are well combined. · Add self rising flour also to the ·
Write a comment: