28356 pumpkin mini muffins cupcakes Recipes

  • Pumpkin Mini Muffins
    paper baking cups, all-purpose flour, baking soda and
    12 More
    paper baking cups, all-purpose flour, baking soda, ground cinnamon, salt, ground nutmeg, ground ginger, ground allspice, pumpkin puree, light brown sugar, granulated sugar, eggs, vegetable oil, maple-cream cheese frosting
    10 min, 15 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Mini Pumpkin Flax Muffins
    pumpkin puree, unsweetened, stevia, eggs and
    6 More
    pumpkin puree, unsweetened, stevia, eggs, sugar-free maple syrup , such as pancake, caramel, maple, vanilla, flax seed meal, salt, cinnamon, nutmeg
    40 min, 9 ingredients
  • Lemon-Pumpkin Mini Muffins
    flour, nutmeg, cinnamon, baking soda, baking powder, salt and
    6 More
    flour, nutmeg, cinnamon, baking soda, baking powder, salt, sugar, brown sugar, eggs, vegetable oil, canned pumpkin, lemon , juice and zest of
    25 min, 12 ingredients
  • Pumpkin Coconut Muffins with Chocolate Chips
    pumpkin puree, egg, beaten, canola oil, applesauce and
    7 More
    pumpkin puree, egg, beaten, canola oil, applesauce, turbinado sugar, all-purpose flour, whole-wheat pastry flour, baking soda, baking powder, flaked coconut, chocolate chips
    35 min, 11 ingredients
  • Pumpkin Bran Muffins
    pumpkin puree, wheat bran, egg whites, plain nonfat yogurt and
    8 More
    pumpkin puree, wheat bran, egg whites, plain nonfat yogurt, molasses, sugar, whole wheat flour, baking powder, baking soda, ground cinnamon, ground ginger, raisins
    12 ingredients
  • Pumpkin Cheesecake Muffins
    pumpkin, brown sugar , packed, milk, vegetable oil, eggs and
    13 More
    pumpkin, brown sugar , packed, milk, vegetable oil, eggs, all-purpose flour, sugar, baking powder, cinnamon, salt, chopped walnuts or 1/2 cup pecans or 1/2 cup raisins, cream cheese, sugar, unbleached flour, egg, sour cream, vanilla
    47 min, 18 ingredients
  • Pumpkin Spice Muffins
    pumpkin puree, canned, eggs and
    13 More
    pumpkin puree, canned, eggs, sour cream or 1 cup plain yogurt, brown sugar , packed, i used light, sugar, unsalted butter, melted, flour , all-purpose, baking powder, baking soda, salt, ground cinnamon, ground ginger, white pepper, golden raisins
    50 min, 15 ingredients
  • Pumpkin Bran Muffins
    pumpkin, brown sugar, oil, eggs, beaten, whole wheat flour and
    7 More
    pumpkin, brown sugar, oil, eggs, beaten, whole wheat flour, white flour, natural bran, salt, cinnamon, baking powder, baking soda, raisins
    25 min, 12 ingredients
  • Pumpkin Bread / Muffins
    pumpkin, sugar, vegetable oil, vanilla, eggs, flour and
    5 More
    pumpkin, sugar, vegetable oil, vanilla, eggs, flour, baking soda, salt, ground cinnamon, baking powder
    1 hour 30 min, 11 ingredients
  • Pumpkin Patch Mini-Muffins (Or Cupcakes) Pumpkin Patch Mini-Muffins (Or Cupcakes)
    butter, at room temperature (unsalted ) and
    15 More
    butter, at room temperature (unsalted ), sucanat or 2 cups light brown sugar, eggs, vanilla extract, unsweetened applesauce, pumpkin puree (1-15 oz can), flour, ground flax seeds, baking powder, baking soda, salt, cinnamon, nutmeg, cream cheese, softened, cinnamon sugar (optional), butter , to grease pan (unless using silicone)
    35 min, 16 ingredients
  • Perfect Pumpkin Mini Muffins Perfect Pumpkin Mini Muffins
    eggs, sugar, vanilla extract, pumpkin puree, vegetable oil and
    12 More
    eggs, sugar, vanilla extract, pumpkin puree, vegetable oil, apricot nectar, pastry flour (this can be substituted with all-purpose, but be more gentle while stirring so as not to create to m), all-purpose flour, baking powder, cinnamon, nutmeg, salt, flour, sugar, ground pecans, salt, butter, cold
    1 hour 15 min, 17 ingredients
  • Low Fat Chocolate Chip Pumpkin Mini Muffins or Bread Low Fat Chocolate Chip Pumpkin Mini Muffins or Bread
    all-purpose flour, baking powder, baking soda, allspice and
    7 More
    all-purpose flour, baking powder, baking soda, allspice, cinnamon, eggs, applesauce, splenda sugar substitute (white ), brown sugar, pumpkin puree, chocolate chips
    42 min, 12 ingredients
  • Pumpkin Protein Muffin Pies Pumpkin Protein Muffin Pies
    pumpkin puree, scoop vanilla protein powder (6 scoops) and
    7 More
    pumpkin puree, scoop vanilla protein powder (6 scoops), evaporated skim milk, eggs or 6 large egg substitute, sugar twin brown sugar substitute, cinnamon, ginger, nutmeg
    1 hour 5 min, 9 ingredients
  • Pumpkin Ginger Muffins Pumpkin Ginger Muffins
    pumpkin, canned, applesauce, at room temperature and
    9 More
    pumpkin, canned, applesauce, at room temperature, egg whites , whipped, apple juice, at room temperature, brown sugar, all-purpose flour, baking soda, baking powder, salt, ginger, nutmeg
    25 min, 11 ingredients
  • Pumpkin Cheesecake Muffins Pumpkin Cheesecake Muffins
    pumpkin, brown sugar, milk, vegetable oil, eggs and
    14 More
    pumpkin, brown sugar, milk, vegetable oil, eggs, all-purpose flour, sugar, baking powder, cinnamon, salt, chopped walnuts , or 1/2 cup raisins, filling ingredients, cream cheese, sugar, unbleached flour, egg, sour cream, vanilla
    20 min, 19 ingredients
  • Pumpkin-carrot Muffins Pumpkin-carrot Muffins
    pumpkin (canned or fresh ), honey or 2/3 cup brown sugar and
    12 More
    pumpkin (canned or fresh ), honey or 2/3 cup brown sugar, egg whites (or 2 whole eggs) slightly beaten, plain yogurt, baking soda, cinnamon, ground ginger, nutmeg, salt, baking powder, carrots raw, grated, golden raisins (sultanas), whole wheat flour, chopped walnuts or pecans (optional)
    15 min, 14 ingredients
  • Pumpkin Butterscotch Snacking Cupcakes Pumpkin Butterscotch Snacking Cupcakes
    all-purpose flour, baking powder, baking soda, salt and
    8 More
    all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, libby solid pack pumpkin (16-oz. can), eggs, brown sugar, vegetable oil, chopped walnuts, divided, nestle toll house butterscotch chips, divided (16oz)
    35 min, 12 ingredients




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