Best Moist Pumpkin Spice Muffins Recipes

MOIST PUMPKIN SPICE MUFFINS

Steps:

• 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.

MOIST PUMPKIN SPICE MUFFINS

Steps:

• 1. Preheat the oven to 350°F
• 2. Combine flour, Sucanat, pumpkin pie spice, and baking powder in the bowl of electric mixer fitted with the paddle attachment.
• 3. Add dates and pumpkin seeds. Mix into the flour mixture.
• 4. With a mixer on a low speed, add pumpkin puree, applesauce, and an egg. Mix until combined.
• 5. Line a muffin pan with paper liners. Fill each liner with1/4 cup of batter. Bake for 25 minutes Transfer to a cooling rack and cool completely.
• 6. Top with some roasted pumpkin seeds, if desired.
• 7. Note: To make these muffins vegan, substitute an egg with 1/4 cup of tofu.

MOIST PUMPKIN-SPICE MUFFINS FROM THE PIONEER WOMAN COOKS RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Generously grease 12 muffin tins. NOTE: I used a large muffin tin, which is dark. In this case, turn down the oven by 25°F. 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. NOTE: I'm lazy. Using a food processor, you can pulse the butter into the flour in seconds! 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. (I forgot to do this, and I still loved the muffins) Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. If icing with the cream cheese frosting: NOTE: The muffins are sweet and moist, and since these were for breakfast, I didn't want to add icing. Your choice! 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.

MOIST PUMPKIN SPICE MUFFINS (WITH CREAM CHEESE FROSTING) | THE PIONEER WOMAN COOKS | REE DRUMMOND

Steps:

• 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.