Im looking for a recipie for a good pumpkin muffin.. Anyone got one, I would really appreciate it.. Thanks..?!
Holiday Pumpkin Muffins
2 c All-purpose flour
1/2 c Firmly backed lt-brown sugar
1/4 c Granulated sugar
2 ts Backing soda
1 ts Pumpkin pie spice
1 Egg
3/4 c Canned solid-pack pumpkin
1/2 c 75% vegetable oil spread, Melted
1/2 c Buttermilk
Confectioners' sugar glaze (see below)
Directions:
Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin pan cups.
In large bowl, combine dry ingredients. In medium sized bowl, blend remainder of muffin ingredients until well mixed; stir into dry ingredients just until well blended. Fill prepared muffin pan cups with batter.
Bake muffins 15 to 18 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack.
Serve warm or cool completely and drizzle with glaze. Store in tightly covered container at room temperature up to 3 days or in freezer in container up to 2 weeks.
Confectioners' Sugar Glaze
1 c Confectioner's sugar
1 1/2 tb To 2 T milk
Mix sugar and milk until blended.
Serving Size: Yield: 12 Servings
Answers: I have several (see link below) but I think this one would be the best:
Holiday Pumpkin Muffins
2 c All-purpose flour
1/2 c Firmly backed lt-brown sugar
1/4 c Granulated sugar
2 ts Backing soda
1 ts Pumpkin pie spice
1 Egg
3/4 c Canned solid-pack pumpkin
1/2 c 75% vegetable oil spread, Melted
1/2 c Buttermilk
Confectioners' sugar glaze (see below)
Directions:
Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin pan cups.
In large bowl, combine dry ingredients. In medium sized bowl, blend remainder of muffin ingredients until well mixed; stir into dry ingredients just until well blended. Fill prepared muffin pan cups with batter.
Bake muffins 15 to 18 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack.
Serve warm or cool completely and drizzle with glaze. Store in tightly covered container at room temperature up to 3 days or in freezer in container up to 2 weeks.
Confectioners' Sugar Glaze
1 c Confectioner's sugar
1 1/2 tb To 2 T milk
Mix sugar and milk until blended.
Serving Size: Yield: 12 Servings
foodnetwork.com
PREPARATION:
Directions for Pumpkin Muffins
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, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans or raisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 to 16 ounces) pumpkin puree
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or raisins
cinnamon-sugar, optional
these ones are really good!
Ingredients
Nonstick spray
2 cups unbleached all-purpose flour
1/2 teaspoon salt (rounded measure)
1-1/2 teaspoons baking powder
1-1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
3 to 4 tablespoons granulated sugar
1 tablespoon chopped orange zest
1/3 cup (packed) dark brown sugar
1 cup mashed pumpkin
1 large egg
1/2 cup milk
1 tablespoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
Instructions
Preheat the oven to 400 degrees F. Lightly spray 8 standard (2-1/2-inch-diameter) muffin cups with nonstick spray.
Combine the flour, salt, baking powder, spices, granulated sugar and orange zest in a medium-sized bowl. Crumble in the brown sugar and mix with a fork or your fingers until thoroughly blended.
Measure the pumpkin into a second medium-sized bowl. Add the egg, milk, and vanilla, and beat with a fork or a whisk until smooth.
Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay.
Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non-stick spray and fill with the remaining batter.
Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving
Yield: 8 to 10 muffins
Cook's Notes:
For a touch of texture, and to give more of an intriguing bitter edge to the muffins, coarsely chop the orange rather than grating it. The easiest way to do this is to shave off the outermost peel with a vegetable peeler and then to chop the shavings into smaller pieces with a sharp knife. The range of sugar allows you to make these sweeter or not, according to your taste. Cooked sweet potato or winter squash can be substituted for the pumpkin. Canola oil can be substituted for some or all of the butter.
**you can change the recipe to how you like it, so u dont have to put orange in it or anything!
PUMPKIN MUFFINS
1 c. canned pumpkin
1/2 c. egg substitute
1/3 c. water
1/4 c. melted butter
2/3 c. oat bran
1 c. flour, sifted
1/3 c. golden raisins
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. ground cloves
18 paper muffin liners
Vegetable cooking spray
Mix all ingredients until well blended. Spray paper liners with cooking spray and fill 2/3 full. Bake at 350 degrees until golden brown, about 30 minutes.