Add half the flour and stir until evenly incorporated. While the muffins are in the oven, make the honey butter. 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. 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. This recipe for Gluten Free Pumpkin Muffins has an ultra moist texture from the cream cheese, with a pumpkin spice flavor that shines through. How to Make Pumpkin Muffins Skip it and try… No topping: These muffins are completely delicious plain or topped with a spread of butter. Add flour mixture to pumpkin mixture; stir just until moistened. 20 mins. Raw Sugar – While sugar is not keto, it is an ingredient you’ll need to use to make these muffins. INGREDIENTS. In a large mixing bowl, combine eggs, honey, pumpkin, oil, apple butter and vanilla; mix well. Add pumpkin mixture to flour mixture and stir just until moistened. Toppings: There are so many toppings that can take these Pumpkin Muffins to the next level. Refrigerate until ready to use. Pumpkin-Applesauce Muffins. I know it’s Thanksgiving week and this isn’t really a recipe for that meal, but I’m sharing it anyway. Make a brown sugar streusel topping to add to your muffins before baking them. 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. (I used 8 outer wells in one pan and 10 in another.) Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. 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. Pumpkin Puree: 100% pumpkin puree, NOT pumpkin pie filling. Pumpkin Muffins with Brown Butter Glaze. They’re also easy to make (you just need 1 bowl and a fork!) I keep the muffins mildly sweet, since they also have a crumb topping and icing. You’ll love this pumpkin muffin recipe with peanut butter … Meanwhile prepare the muffin batter. While you can use almond butter processed with oils, it will be much thicker and harder to stir. baking soda Directions Preheat oven to 350 degrees F … Work in the butter with your fingers or a couple of forks. I use natural creamy almond butter (the kind that needs to be stirred). I use a 9×5-inch pan. Pumpkin Cream Cheese Muffins, a Starbucks copycat recipe, are even better than the originals (in our opinion)! Amazing healthy flourless pumpkin muffins made in the blender with wholesome ingredients like oatmeal, almond butter, pumpkin puree and naturally sweetened with maple syrup. Pumpkin Spice Powder – The pumpkin spice powder adds more pumpkin flavor to the muffins. You will need enough for 24 muffins. Mix until the mixture resembles coarse sand. I’m sure you’ve seen these before; pumpkin muffins are as popular in fall as turkey. Not feeling streusel today? It’s official. Add the nuts. 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. Serve the muffins hot with the butter at room temperature. November 21, 2016 by Audra 5 Comments. Enjoy them as a nutritious breakfast or snack, or top with Keto Cream Cheese Frosting and call it … Tangy, moist and with big hunks of crunchy streusel, I can't think of … Pumpkin puree and oil keep these muffins moist while pumpkin pie spice and cinnamon add the classic fall flavors. cinnamon 1 1/2 Cups flour 1/2 tsp. Small-batch Pumpkin Muffin Variations. The only things I added were some walnuts and a bit of ground ginger. These muffins are absolutely delicious as is, but you can change up the flavors to suit your tastes. These bars are made in One Bowl and are ready in under 30 minutes.. Find all my Fall and Thanksgiving Recipes at one place! pumpkin spice 1 tsp. That made a whole lot of difference on the taste! These pumpkin muffins with nut 'n' streusel topping are not your average pumpkin muffins! Pumpkin muffin variations. These browned butter pumpkin muffins were my first pumpkin spice of the season. The idea for these muffins came about when my first batch of pumpkin muffins turn out to be so bland. When my kids love one of my keto recipes, I know I’ve got a hit on my hands. These vegan gluten free pumpkin muffins are moist, fluffy and so warming thanks to all the spices! Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Don't overmix. 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. If you want a more traditional pumpkin muffin, I’d try this Fluffy Pumpkin Muffins recipe. These cake mix muffins only need 5 minutes to prep, and are ready from start to finish in just half an hour. Add remaining wet ingredients: Add the milk and combine that. 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). Vanilla Extract – Notes of vanilla blend perfectly with the pumpkin puree and the pumpkin spice powder. ADD INS- Add chocolate chips, raisins, cranberries, walnuts, pecans, pumpkin seeds, oats, shredded coconut, chopped fruit, or even crystallized ginger. Pour the milk and mix to combine. Spread– Spread these muffins with peanut butter, almond butter or even pecan butter for extra protein packed snack. ... Cut in the butter with a fork or pastry blender until it resembles coarse crumbs. Option to add chocolate chips for an even more decadent treat! (If you bake the muffins in advance, reheat them at 300 degrees, covered, in the oven for about 7-10 minutes before serving.) Variations for Easy Pumpkin Muffins: This is a terrific base for pillowy soft scrumptious muffins, so it’s very versatile. So I’ve already mentioned how easily these pumpkin muffins. Yield: About 22 muffins, usually a few more. Ingredients Needed. I am absolutely obsessed with all your muffin recipes (peanut butter, cinnamon spice, pumpkin…). I love pumpkin, but even I was blown away by these Keto Pumpkin Muffins. They are very easy to make and you don’t even need your mixer. 3 1/3 cups all-purpose flour. In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth. Here’s how to do it: Prep your tools: Preheat oven to 350°F (176°C) and prepare a muffin pan with liners. How to Make These Pumpkin Muffins. Bake the muffins for 26-30 minutes, … Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! Crumb topping : Brown sugar, cinnamon, salt, butter, and flour. 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. In a large bowl, mix flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Add a pinch of sea salt. In a medium bowl, mix sugar, oil, water and eggs (or applesauce). Light and full of flavor, these low carb muffins deliver the best flavors of fall. Gorgeous brown butter orange pumpkin muffins with a luscious orange glaze. You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. These healthy orange pumpkin muffins are naturally sweetened with fresh orange juice and a touch of honey and have plenty of cozy pumpkin spices. The best gluten free pumpkin muffins with cream cheese glaze and crumb topping rival any recipe out there! Perfect for breakfast, snacking and dessert. 1 1/2 tablespoons softened butter or nonstick spray for greasing tins. 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). Banish dense and heavy and sink your teeth into these light and fluffy gluten free muffins!. Stir in pecan pieces. Cake mix recipes are a great way to make something homemade in a fraction of the time!. Add the dry ingredients to the pumpkin mixture and only mix until blended. They have that moist custard center just like pumpkin pie…but these are topped with a delicious buttery crumble. Pumpkin cake mix muffins make a great fall treat that only take minutes to throw together. Add pumpkin. Milk: Whole milk tastes great in this recipe but you could use a nut milk or water instead if you prefer. 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. and have the same sweet and irresistible flavors as pumpkin pie! In a bowl beat the pumpkin puree with the eggs, sugar, oil and pumpkin pie spice. Cook Time. Make Pumpkin Bread Instead. Mine took 30 minutes to bake (instead of 22). Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. In another bowl, combine flour with remaining ingredients (except nuts). Combine butter and sugar: Whisk the melted Challenge Butter and the sugars together. These almond flour pumpkin muffins are made with pure pumpkin puree, naturally sweetened with maple syrup, and contain no butter and no oil. These Streuseled Pumpkin Buttermilk Muffins are the perfect answer to a Fall season breakfast. Use a hand mixer to whip the butter, honey, and cinnamon in a medium mixing bowl. If you use a plant-based flour alternative you can make your Pumpkin Muffin recipe gluten-free. 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. They are obsessed with the keto pumpkin pie muffins! Pumpkin Banana Muffins Because why not!? Prep Time. I’ve been making them and sharing them all year. Sprinkle the topping over the muffins. Thank you so much for coming up with these recipes! I made these twice last week and promised the recipe to a few friends I shared them with. They are all so simple, amazingly delicious, and shockingly grain-free. Ingredients 1/4 Cup butter 2 Bananas (ripe) 1 Cup sugar 1 Cup pumpkin puree (I use the Libby canned pumpkin) 1 Egg 1 tsp vanilla extract 1 1/2 tsp. salt 1 tsp. 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