3 1/3 cups all-purpose flour. To keep me from throwing them away, I dabbed some peanut butter on them and bam! It’s official. Stir in pecan pieces. If you want a more traditional pumpkin muffin, I’d try this Fluffy Pumpkin Muffins recipe. In another bowl, combine flour with remaining ingredients (except nuts). They just scream fall. Made these muffins this morning to take to a crew working at my church - needed to use some pumpkin that I had frozen this fall (a friend gave me a 40# baking pumpkin - and there is a TON of it in the freezer). (I used 8 outer wells in one pan and 10 in another.) If you use a plant-based flour alternative you can make your Pumpkin Muffin recipe gluten-free. Add pumpkin. Pumpkin cake mix muffins make a great fall treat that only take minutes to throw together. I know it’s Thanksgiving week and this isn’t really a recipe for that meal, but I’m sharing it anyway. They’re also easy to make (you just need 1 bowl and a fork!) The best way to check if muffins are done is by inserting a toothpick. Add half the flour and stir until evenly incorporated. Small-batch Pumpkin Muffin Variations. They are all so simple, amazingly delicious, and shockingly grain-free. Light and full of flavor, these low carb muffins deliver the best flavors of fall. Mine took 30 minutes to bake (instead of 22). Thank you so much for coming up with these recipes! ... Cut in the butter with a fork or pastry blender until it resembles coarse crumbs. baking soda Directions Preheat oven to 350 degrees F … Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. How to Make These Pumpkin Muffins. Pumpkin Muffins with Brown Butter Glaze. https://www.thekitchn.com/how-to-make-perfect-pumpkin-muffins-224030 Pour the milk and mix to combine. Pumpkin muffin variations. They are obsessed with the keto pumpkin pie muffins! Vanilla Extract – Notes of vanilla blend perfectly with the pumpkin puree and the pumpkin spice powder. These almond flour pumpkin muffins are made with pure pumpkin puree, naturally sweetened with maple syrup, and contain no butter and no oil. While you can use almond butter processed with oils, it will be much thicker and harder to stir. They have that moist custard center just like pumpkin pie…but these are topped with a delicious buttery crumble. When my kids love one of my keto recipes, I know I’ve got a hit on my hands. Work in the butter with your fingers or a couple of forks. and have the same sweet and irresistible flavors as pumpkin pie! Skip it and try… No topping: These muffins are completely delicious plain or topped with a spread of butter. Toppings: There are so many toppings that can take these Pumpkin Muffins to the next level. These browned butter pumpkin muffins were my first pumpkin spice of the season. Perfect for breakfast, snacking and dessert. Banish dense and heavy and sink your teeth into these light and fluffy gluten free muffins!. These Streuseled Pumpkin Buttermilk Muffins are the perfect answer to a Fall season breakfast. While the muffins are in the oven, make the honey butter. So I’ve already mentioned how easily these pumpkin muffins. Refrigerate until ready to use. I love pumpkin, but even I was blown away by these Keto Pumpkin Muffins. How to Make Pumpkin Muffins Add the nuts. Add remaining wet ingredients: Add the milk and combine that. Actually wait…I did have a pumpkin spice latte but that doesn’t count. Cake mix recipes are a great way to make something homemade in a fraction of the time!. Gorgeous brown butter orange pumpkin muffins with a luscious orange glaze. Or after you bake them top the muffins with almond butter. Spoon batter into prepared muffin cups, filling 3/4 full. These vegan gluten free pumpkin muffins are moist, fluffy and so warming thanks to all the spices! Spices: I used cinnamon, allspice, ginger and freshly grated nutmeg but you can use your favorite spices, just use cinnamon, or use a pumpkin spice mixture. Tangy, moist and with big hunks of crunchy streusel, I can't think of … Variations for Easy Pumpkin Muffins: This is a terrific base for pillowy soft scrumptious muffins, so it’s very versatile. Milk: Whole milk tastes great in this recipe but you could use a nut milk or water instead if you prefer. Pumpkin Puree: 100% pumpkin puree, NOT pumpkin pie filling. In a large mixing bowl, combine eggs, honey, pumpkin, oil, apple butter and vanilla; mix well. Pumpkin puree and oil keep these muffins moist while pumpkin pie spice and cinnamon add the classic fall flavors. We grab one of these from our local Starbucks coffee shop whenever we’re there in September and October, and wait for them the whole year long. ADD INS- Add chocolate chips, raisins, cranberries, walnuts, pecans, pumpkin seeds, oats, shredded coconut, chopped fruit, or even crystallized ginger. You will need enough for 24 muffins. Spread– Spread these muffins with peanut butter, almond butter or even pecan butter for extra protein packed snack. cinnamon 1 1/2 Cups flour 1/2 tsp. Bake the muffins for 26-30 minutes, … 20 mins. These healthy pumpkin mini muffins have the same supremely moist and soft texture as bakery-style ones, even with no butter, eggs, dairy, refined flour or sugar. Add a pinch of sea salt. Pumpkin Banana Muffins Because why not!? In a large bowl, mix flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Prepare muffin tins by lining each cup with paper baking cups or greasing them. Pumpkin-Applesauce Muffins. That made a whole lot of difference on the taste! Not feeling streusel today? 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