When I learned how to make pumpkin muffin recipes, I found that good ones 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.
In learning how to make pumpkin muffin recipes, I found that they are an American creation. 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.
When you learn how to make pumpkin muffin recipes, you will see that they can 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.
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.
Makes 18 Muffins.
Combine all ingredients in small bowl and stir until smooth.
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.
Preheat oven to 400F degrees; using paper liners, line 2 ½ inch muffin cups.
In medium bowl combine cereal and milk; let stand for 10 minutes until milk is absorbed.
In a large bowl combine flour, sugar, baking powder, cinnamon, salt, nutmeg and cloves; set aside.
Add pumpkin, oil, egg and raisins to cereal; add wet ingredients to dry mixture stirring just to blend.
Spoon batter into muffin lined cups FILLING TO TOP; sprinkle each with 1 teaspoon cinnamon sugar.
Bake 25 to 30 minutes until pick comes out clean; cool in pan 5 minutes and remove to rack.
Makes 9 muffins.
Make these tasty pumpkin muffin recipes.
Preheat oven to 400F degrees; Line (18) 2 ½ inch muffin cups with paper liners.
In a large bowl combine cornmeal, flour, sugar, baking powder, salt and chilies.
Add pumpkin mixture to the flour mixture stirring just to moistened; divide batter into (18) muffin cups
Sprinkle tops with cheese; bake 20 to 25 minutes until pick comes out clean.
Remove from pan and serve warm; makes 18.