Pumpkin Muffin Recipes with Orange Glaze and More

Good pumpkin muffin recipes should be light and tender. They should be symmetrical in shape with straight sides and a slightly rounded top; never peaked or cracked. The grain is uniform and slightly coarse with a moist crumb.

The pumpkin muffin recipes are creations of America; this type of muffin originated here and an abundance of pumpkins have been growing here since our pioneer days. Most people who make pumpkin recipes purchase canned pumpkin puree from the grocery store. Gardeners who grow their own pumpkins might can their own pumpkin to use throughout the year. However, pumpkins are a member of the winter squash family and will last in the fresh state for most of the year if stored in a cool dry place.

Pumpkin muffin recipes can also be made with fresh pumpkins; usually grated. If you have fresh pumpkins you could also cook them and puree in food processor or blender before using.  I find it very easy to cut the pumpkin and other squash in half, scoop out the seeds and bake in the oven. After baking I scoop out the flash; this is such an easy and convenient way of cooking.

The great thing about collecting pumpkin muffin recipes is that there are many different types of pumpkins to try when using fresh pumpkins. The markets here are full of many in the fall of the year; try different ones to find your favorites. Any of the pumpkins can be interchanged in the recipes.

These you can also use most of the other squash in the recipes, Zucchini is one that is often substituted. Zucchini is grown by most home gardeners; ones who do not grow pumpkins. They also make delicious muffin recipes. If you are someone who just loves that pumpkin flavor; do not overlook a zucchini recipe because you probably can replace your favorite pumpkin for the zucchini.

These recipes can be made with added ingredients like bananas, chocolate chips, nuts, raisins and many more. The pumpkin is what makes these muffins moist and delicious no matter what else you add in the recipe.

CRANBERRY PUMPKIN MUFFIN RECIPE with orange glaze

• 3 ½ Cups flour
  
• 1 Teaspoon baking powder
  
• 2 Teaspoons baking soda
  
• ¾ Teaspoon salt
  
• 1 2/3 Cup sugar
  
• 2 Teaspoons pumpkin pie spice
  
• 1 Can (16 ounces) whole cranberry sauce
  
• 1 Can (15 ounces) pumpkin
  
• 4 Large slightly beaten eggs
  
• 2/3 Cup vegetable oil
  
• ¾ Cup chopped walnuts
  
• Orange glaze
  
  

Combine first 6 ingredients in a large bowl; make well in center of dry ingredients.
Combine cranberry sauce, pumpkin, eggs and oil and blend.
Add cranberry mixture to well of dry ingredients; stir just until blended.
Spoon mixture into paper lines muffin tins.
Bake at 350F degrees 20 to 25 minutes until pick comes out clean.
Drizzle orange glaze over top.

Orange Glaze:

• 1 Cup sifted powdered sugar
  
• ¼ Cup frozen orange juice concentrate, thawed
  
• 1/8 Teaspoon allspice
  

Combine all ingredients in small bowl and stir until smooth.

PUMPKIN MUFFIN RECIPES

• 1 ¼ Cups sugar
• 1 ¼ Cups canned pumpkin
• ½ Cup melted butter
• 2 Eggs
• 1 ½ Cups flour
• 2 Teaspoons baking powder
• 1 Teaspoon cinnamon
• ¼ Teaspoon nutmeg
• ¼ Teaspoon salt
• 1 Cup milk
• ½ Cup raisins
• ¼ Cup chopped nuts

Topping:

• 2 Tablespoons sugar


• ¼ Teaspoon cinnamon

Preheat oven to 400F degrees.

Use paper liners or grease muffin pan.

Combine and mix the 1 ¼ Cup sugar, pumpkin, milk and melted butter in a large mixing bowl.

Add eggs one at a time beating after each.

Combine the flour, baking powder, 1 teaspoon cinnamon, nutmeg and salt in another bowl.

Add the dry ingredients to the pumpkin mixture and stir until all dry ingredients are moist.

Stir in the raisins and nuts.

Spoon into prepared muffin cups 2/3 full.

Mix together the cinnamon and sugar topping and sprinkle over each muffin.

Bake for 25 minutes or until pick comes out clean.

Like the pumpkin muffin recipes, these zucchini muffins are moist and flavorful.

ZUCCHINI MUFFIN RECIPE

• 3 Cups flour


• 1 Teaspoon baking powder


• 1 Teaspoon baking soda


• 1 Teaspoon salt


• 1 Teaspoon cinnamon


• 2 Cups sugar


• 2 Eggs


• 1 Cup vegetable oil


• 2 Cups grated zucchini (not peeled)


• ½ Teaspoon vanilla


• 1 Cup chopped nuts


• ½ Cup golden raisins

Preheat oven to 350F degrees.

Use paper liners or grease regular size muffin pan.

Sift flour, soda, baking powder, cinnamon and salt; set aside.

In a large mixing bowl combine the sugar and eggs and mix on medium speed.

Add oil, zucchini and vanilla; blend well.

Add the dry ingredients and stir in just until moistened.Stir in raisins and nuts.

Spoon batter into prepared pan filling 2/3 full.

Bake about 25 minutes or until brown and a pick comes out clean.

More Ways to Make Delicious Muffins

Go to Painless Cooking Home Page from Pumpkin Muffin Recipes