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
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
Provided by: Stephanie Ertel
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 18 servings
Number of ingredients: 14
Ingredients:
- 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:
- Preheat oven to 375 and place paper baking cups in muffin pan.
- In a medium bowl whisk together the flour, pumpkin spice, baking soda and salt; set aside.
- In a large bowl whisk together the can of pumpkin and sweetened condensed milk.
- Beat in eggs, vegetable oil and vanilla.
- Slowly whisk in the flour mixture until there are no lumps; fill muffin tins 3/4 full.
- In a medium bowl beat cream cheese until smooth.
- Add in sugar, yolk and vanilla and beat until well blended.
- Top each muffin with 1 Tbsp of cream cheese mixture; use a toothpick to swirl with the batter.
- Bake muffins 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Store in an airtight container in the fridge.
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
Provided by: Carlee
Total time: 43 minutes
Cook time: 33 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 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
Nutrition:
- 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
- Preheat oven to 350°F and line a 12 well cupcake tin with paper liners.
- 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.
- In a large mixing bowl, mix together pumpkin, oil, eggs, sugar, brown sugar and vanilla until well mixed.
- Add dry ingredients to wet ingredients and mix until just combined.
- Scoop into lined cupcake tin.
- Bake for 28-33 minutes or until they bounce back when lightly touched with a finger.
- Cool completely on a wire rack before frosting.
Popular Pumpkin Muffins
Make and share this Popular Pumpkin Muffins recipe from Food.com.
Provided by: Heather Emel
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 16
Provided by: Heather Emel
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 16
Ingredients:
- 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)
Nutrition:
- 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
- In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
- Stir to blend.
- In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugas and vanilla; mix until blended.
- Stir pumpkin mixture into the dry ingredients until moistened.
- Fold in pecan or raisins.
- DO NOT OVERMIX.
- 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.
- Sprinkle with cinnamon-sugar if desired.
- Bake 375.
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
Provided by: Kathryn Louis @1verycreativelady
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 12 servings
Number of ingredients: 22
Ingredients:
- 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:
- Preheat oven to 400 degrees. Generously grease 12 muffin tins.
- 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.
- 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.
- Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
- 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.
