Pumpkin Spice Muffins
Pumpkin Spice Muffins might be a good recipe to expand your side dish collection. For $1.22 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 475 calories, 13g of protein, and 10g of fat. This recipe is liked by 87 foodies and cooks. If you have flour, buttermilk, english muffin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Nutmeg Nanny. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, you might also like recipes such as Pumpkin-spice Muffins, Pumpkin Spice Muffins, and Pumpkin-Spice Muffins.
Servings: 12
Ingredients:
2 tablespoon apple butter
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup brown sugar, packed
6 tablespoons butter - room temperature
1/3 cup buttermilk
2 eggs
12 muffin liners
Muffin tray
1 cup all-purpose flour
1 tablespoon molasses
1 1/2 teaspoon pumpkin pie spice mix (my mix has cinnamon, cloves, ginger, allspice, and nutmeg)
3/4 cup unsweetened pumpkin puree
6 teaspoon sunflower or pumpkin seeds, toasted
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup white sugar
1 cup whole wheat flour
Equipment:
whisk
bowl
oven
toothpicks
Cooking instruction summary:
Preheat the oven to 400F. Cream together the butter, white and brown sugars, and molasses; then cream in the eggs and vanilla; then stir in the pumpkin, buttermilk, and apple butter. In a separate bowl, whisk together the flours, baking powder, baking soda, salt, and spice. Gradually stir the dry ingredients into the wet. (The batter will be pretty thick.)Line a muffin try with liners, then lightly spray each with cooking spray. Fill each muffin cup, then top each with ½ tsp of seeds. Bake for about 16-18 minutes, until a toothpick inserted into the center comes out clean.
Step by step:
1. Preheat the oven to 400F. Cream together the butter, white and brown sugars, and molasses; then cream in the eggs and vanilla; then stir in the pumpkin, buttermilk, and apple butter. In a separate bowl, whisk together the flours, baking powder, baking soda, salt, and spice. Gradually stir the dry ingredients into the wet. (The batter will be pretty thick.)Line a muffin try with liners, then lightly spray each with cooking spray. Fill each muffin cup, then top each with ½ tsp of seeds.
2. Bake for about 16-18 minutes, until a toothpick inserted into the center comes out clean.
Nutrition Information:
covered percent of daily need
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