Various Pumpkin Muffin Recipes

  • Originally posted by CulinaryJen on 10-11-2002 07:47 PM

    Pumpkin Muffins

    30 ounces pumpkin pie filling
    32 ounces nut bread mix
    1 egg -- beaten
    1 tablespoon orange zest -- grated
    1/2 teaspoon nutmeg
    1 cup raisins
    1 tablespoon cinnamon sugar

    Preheat oven to 400 degrees. Grease two 12-cup muffin tins.

    In a large bowl, combine the pumpkin pie mix, nut bread mix, egg, orange zest and nutmeg. Do NOT overbeat.

    Stir in raisins.

    Fill muffin cups three-quarters full with batter. Sprinkle tops with cinnamon sugar.

    Bake for 20 minutes, or until a toothpick inserted in center of muffin comesout clean.

    Let cool in tins for 10 minutes.

    Remove; let cool completely.

    Yield: 24 muffins
  • Pumpkin Muffins
    For months, I've had this container of leftover pumpkin staring back at me every time I open the freezer door. So I finally defrosted it, found an old muffin recipe, and tweaked it a bit. These turned out really good! I surprised myself.



    1 cup whole wheat flour
    2/3 cup white flour
    1 cup sugar
    1 tsp baking soda
    1 tsp cinnamon
    1/2 tsp of baking powder
    1/2 tsp salt
    1/2 tsp cloves (ground)
    1 cup cooked or canned pumpkin
    two eggs
    1/3 cup water
    1/4 cup vegetable oil
    6 oz. butterscotch chips

    In a bowl, combine all dry ingredients, set aside. In another bowl, combine pumpkin, egg, water and oil. mix well. Stir in dry ingredients just until moistened. fold in butterscotch chips.

    350 degrees. 18 to 20 minutes.

    Makes 18 muffins
  • Pumpkin Nut Muffins

    2 cups flour
    2/3 cup packed brown sugar
    1/3 cup sugar
    1 tablespoon baking powder
    1 teaspoon salt
    1 teaspoon cinnamon
    1/4 teaspoon baking soda
    1/4 teaspoon ginger
    1/2 cup butter, melted
    1/2 cup canned pumpkin
    1/3 cup buttermilk
    2 eggs, slightly beaten
    1/4 cup walnuts, chopped

    Preheat the oven to 350-degrees. In a large mixing
    bowl stir together all of the ingredients except for
    the butter, pumpkin, buttermilk and eggs. In a
    medium-sized bowl stir together the remaining
    ingredients. Add to the flour mixture; stir just until
    moistened. Spoon the batter into 8 greased muffin
    cups. Bake for 21 to 25 minutes or until a toothpick
    comes out clean. Let stand 5 minutes and remove
    from pan.
  • Pumpkin Chocolate Chip Muffins
    as posted by cat lover in the August 2004 What's for Dinner? thread.

    Pumpkin Chocolate Chip Muffins

    2 1/2 cups all purpose flour
    2 cups sugar
    1/2 cup whole wheat flour
    1 1/2 tsp baking powder
    1 1/2 tsp ground cinnamon
    1 tsp salt
    1/2 tsp baking soda
    1/2 tsp ground nutmeg
    1 egg
    3/4 cup egg substitute
    1 can (15 oz) solid pak pumpklin
    1/2 cup unsweetened applesauce
    1/4 cup canola oil
    1 cup (6 oz) semisweet chocolate chips

    In a mixing bowl, combine the first eight ingredients. In another bowl, combine egg, egg sustitute, pumpkin, applesause and oil; stir into dry ingredients just till mositened. Stir in chocolate chips. Coat muffin cups with nonstick cooking spray; and fill 2/3 full with batter. Bake at 400 degrees 18-22 minutes or till a toothpick tests clean. Cool 5 minutes in pan and then remove to wire rack to finish cooling. 2 dozen


    One muffin equals 193 calories, 5 g fat, 2 g saturated fat, 9 mg cholesterol, 242 mg sodium, 35 g carbs, 2 g fiber, 3 g protein Diabetic Exchanges: 2 starch, 1 fat

    Source: Originally came from Light and Tasty Magazine
  • Will be starting on my pumpkin recipes soon! Seems like it just might be an early fall so I;m trying to get them in order and always looking for new ones!