New Pumpkin Spice Muffins


Pumpkin Spice Muffins Beautiful Pumpkin Muffins Recipe Pumpkin Spice Muffins

Ingredients

Pumpkin Spice Muffins



  • 1 1/2 cups all-purpose flour

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup vegetable oil

  • 1/2 cup white sugar

  • 1/2 cup brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup canned pumpkin puree



Cinnamon Sugar Topping



  • 1/4 cup white sugar

  • 1 teaspoon cinnamon

  • 1/4 cup unsalted butter (, melted)



Instructions

Pumpkin Muffins



  1. Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.

  2. In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.

  3. In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree. 

  4. Mix the flour mixture into the pumpkin mixture until no lumps remain.

  5. Spoon the batter into the lined muffin pan. You should end up with 12 muffins.

  6. Bake in the preheated oven for 17-22 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes. 



Cinnamon Sugar Topping



  1. In a small bowl mix together the sugar and cinnamon. 

  2. Dip the top of each muffin (while still warm) into the melted butter and shake off any excess.

  3. Then dip in the bowl of cinnamon sugar. 



Recipe Notes

*If you don’t have pumpkin pie spice use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg & 1/4 teaspoon ground cloves. 


Base Recipe adapted from site







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more