Mine took 30 minutes to bake (instead of 22). Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Here’s how to do it: Prep your tools: Preheat oven to 350°F (176°C) and prepare a muffin pan with liners. Light and full of flavor, these low carb muffins deliver the best flavors of fall. These almond flour pumpkin muffins are made with pure pumpkin puree, naturally sweetened with maple syrup, and contain no butter and no oil. Add flour mixture to pumpkin mixture; stir just until moistened. You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. (I used 8 outer wells in one pan and 10 in another.) Add pumpkin mixture to flour mixture and stir just until moistened. Add the dry ingredients to the pumpkin mixture and only mix until blended. Mix until the mixture resembles coarse sand. Skip it and try… No topping: These muffins are completely delicious plain or topped with a spread of butter. Refrigerate until ready to use. Combine butter and sugar: Whisk the melted Challenge Butter and the sugars together. Ingredients Needed. I use natural creamy almond butter (the kind that needs to be stirred). ADD INS- Add chocolate chips, raisins, cranberries, walnuts, pecans, pumpkin seeds, oats, shredded coconut, chopped fruit, or even crystallized ginger. Spoon batter into prepared muffin cups, filling 3/4 full. Pumpkin Cream Cheese Muffins, a Starbucks copycat recipe, are even better than the originals (in our opinion)! Pumpkin Cream Cheese Muffins: Mix together 8 ounces of softened cream cheese with 1/4 cup sugar, 1 egg and 1/2 teaspoon vanilla extract. I know it’s Thanksgiving week and this isn’t really a recipe for that meal, but I’m sharing it anyway. How to Make These Pumpkin Muffins. Add the nuts. Pumpkin Banana Muffins Because why not!? Use a hand mixer to whip the butter, honey, and cinnamon in a medium mixing bowl. Cook Time. Serve the muffins hot with the butter at room temperature. Bake the muffins for 26-30 minutes, … Pumpkin cake mix muffins make a great fall treat that only take minutes to throw together. That made a whole lot of difference on the taste! I use a 9×5-inch pan. Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! Milk: Whole milk tastes great in this recipe but you could use a nut milk or water instead if you prefer. Variations for Easy Pumpkin Muffins: This is a terrific base for pillowy soft scrumptious muffins, so it’s very versatile. When my kids love one of my keto recipes, I know I’ve got a hit on my hands. Pumpkin Muffins with Brown Butter Glaze. I made these twice last week and promised the recipe to a few friends I shared them with. Small-batch Pumpkin Muffin Variations. 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 pumpkin. and have the same sweet and irresistible flavors as pumpkin pie! Crumb topping : Brown sugar, cinnamon, salt, butter, and flour. Cake mix recipes are a great way to make something homemade in a fraction of the time!. Enjoy them as a nutritious breakfast or snack, or top with Keto Cream Cheese Frosting and call it … They’re also easy to make (you just need 1 bowl and a fork!) These bars are made in One Bowl and are ready in under 30 minutes.. Find all my Fall and Thanksgiving Recipes at one place! Prepare muffin tins by lining each cup with paper baking cups or greasing them. Pumpkin-Applesauce Muffins. Pour the milk and mix to combine. 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. Or after you bake them top the muffins with almond butter. 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. I’m sure you’ve seen these before; pumpkin muffins are as popular in fall as turkey. The idea for these muffins came about when my first batch of pumpkin muffins turn out to be so bland. Sprinkle the topping over the muffins. Add a pinch of sea salt. Pumpkin muffin variations. pumpkin spice 1 tsp. The only things I added were some walnuts and a bit of ground ginger. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. I am absolutely obsessed with all your muffin recipes (peanut butter, cinnamon spice, pumpkin…). These browned butter pumpkin muffins were my first pumpkin spice of the season. These healthy orange pumpkin muffins are naturally sweetened with fresh orange juice and a touch of honey and have plenty of cozy pumpkin spices. They are all so simple, amazingly delicious, and shockingly grain-free. Add half the flour and stir until evenly incorporated. Not feeling streusel today? Cinnamon sugar: For cinnamon sugar topped muffins, generously brush the tops with melted butter and then dip in cinnamon sugar (use 1/4 teaspoon of cinnamon to 1/4 cup of sugar). November 21, 2016 by Audra 5 Comments. I’ve been making them and sharing them all year. Spread– Spread these muffins with peanut butter, almond butter or even pecan butter for extra protein packed snack. INGREDIENTS. Or, just take a giant bite of muffin, and use big hand gestures combined with a series of MMMMMs to indicate that your mouth is too full for tongue twisters.I like this plan. These pumpkin muffins with nut 'n' streusel topping are not your average pumpkin muffins! Tangy, moist and with big hunks of crunchy streusel, I can't think of … They have that moist custard center just like pumpkin pie…but these are topped with a delicious buttery crumble. Vanilla Extract – Notes of vanilla blend perfectly with the pumpkin puree and the pumpkin spice powder. Pumpkin Puree: 100% pumpkin puree, NOT pumpkin pie filling. They just scream fall. These muffins were my first pumpkin bake of the season..ha! These cake mix muffins only need 5 minutes to prep, and are ready from start to finish in just half an hour. In a bowl beat the pumpkin puree with the eggs, sugar, oil and pumpkin pie spice. Thank you so much for coming up with these recipes! salt 1 tsp. This flourless recipe is definitely meant to a healthy and more filling spin on pumpkin muffins versus the classic since it’s made with all nut butter and a lot less sugar, so the flavor/texture may be a let down if you’re expecting a classic muffin. These muffins are absolutely delicious as is, but you can change up the flavors to suit your tastes. ... Cut in the butter with a fork or pastry blender until it resembles coarse crumbs. 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). Meanwhile prepare the muffin batter. They are obsessed with the keto pumpkin pie muffins! Add remaining wet ingredients: Add the milk and combine that. baking soda Directions Preheat oven to 350 degrees F … It’s official. Make Pumpkin Bread Instead. They are very easy to make and you don’t even need your mixer. 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). Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. Work in the butter with your fingers or a couple of forks. In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth. The best gluten free pumpkin muffins with cream cheese glaze and crumb topping rival any recipe out there! You’ll love this pumpkin muffin recipe with peanut butter … These vegan gluten free pumpkin muffins are moist, fluffy and so warming thanks to all the spices! Make a brown sugar streusel topping to add to your muffins before baking them. cinnamon 1 1/2 Cups flour 1/2 tsp. The best way to check if muffins are done is by inserting a toothpick. In a large mixing bowl, combine eggs, honey, pumpkin, oil, apple butter and vanilla; mix well. Raw Sugar – While sugar is not keto, it is an ingredient you’ll need to use to make these muffins. So I’ve already mentioned how easily these pumpkin muffins. 3 1/3 cups all-purpose flour. 1 1/2 tablespoons softened butter or nonstick spray for greasing tins. I searched the web for a good pumpkin muffin recipe, and chose yours because it did not have too many ingredients, it produced 12 muffins (a lot of recipes I saw were for 24 or 36 muffins), and it contained a large amount of pumpkin. Bake it in a preheated oven at 350°F/180°C for 50-65 minutes until a toothpick inserted into the center of the bread comes out clean. How to Make Pumpkin Muffins Don't overmix. This recipe for Gluten Free Pumpkin Muffins has an ultra moist texture from the cream cheese, with a pumpkin spice flavor that shines through. Pumpkin Spice Powder – The pumpkin spice powder adds more pumpkin flavor to the muffins. While you can use almond butter processed with oils, it will be much thicker and harder to stir. Stir in pecan pieces. https://www.thekitchn.com/how-to-make-perfect-pumpkin-muffins-224030 Actually wait…I did have a pumpkin spice latte but that doesn’t count. (If you bake the muffins in advance, reheat them at 300 degrees, covered, in the oven for about 7-10 minutes before serving.) I keep the muffins mildly sweet, since they also have a crumb topping and icing. These Streuseled Pumpkin Buttermilk Muffins are the perfect answer to a Fall season breakfast. I love pumpkin, but even I was blown away by these Keto Pumpkin Muffins. You will need enough for 24 muffins. In a medium bowl, mix sugar, oil, water and eggs (or applesauce). While the muffins are in the oven, make the honey butter. If you use a plant-based flour alternative you can make your Pumpkin Muffin recipe gluten-free. Prep Time. Option to add chocolate chips for an even more decadent treat! In a large bowl, mix flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Perfect for breakfast, snacking and dessert. To keep me from throwing them away, I dabbed some peanut butter on them and bam! 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