Pumpkin, Spice & Everything Nice Muffins

I made these muffins on Sunday and have been munching on them all week. They are VERY tasty and the perfect way to start off the fall baking season. Enjoy!



Pumpkin, Spice & Everything Nice Muffins
Source: Very Best Baking
Ingredients:
1 boxed spice or carrot cake mix
1 can (15oz) Libby's 100% Pure Pumpkin
6tbs egg substitute or 3 large egg whites
1/3c water
2/3c raisins (I subbed mini chocolate chips)

Directions:
Preheat oven to 350. Grease or paper line 24 muffin cups.

Combine cake mix, pumpkin, egg, and water in a large mixer bowl until moistened. Beat on low speed for 30 seconds, scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Oat Applesauce Muffins

Excuse these horrible pictures. I know these muffins don't look good but they really are very good. Extremely moist and actually healthy. Leaving out the butter and oil and substituting applesauce really adds a nice touch.

Oat Applesauce Muffins

Source: allrecipes.com

Ingredients:

1c rolled oats

1c buttermilk

1c flour

1tsp baking powder

1/2tsp baking soda

1/2c brown sugar

1/2c applesauce

1 egg

Directions:

Soak oats in buttermilk for 2 hours at room temperature.

Stir together the dry ingredients. Stir in oat mixtures, applesauce, and egg.

Pour into 12 prepared muffin wells. Bake at 375 for about 30 minutes.

Pumpkin Cream Cheese Muffins

Wow are these good! I've had them starred in my google reader for quite a few months now and when I realized I still had a can of pumpkin in the cabinet from this past fall I knew just how I was going to use it. Mine did not turn out nearly as pretty as Annie's but they still taste fantastic! I did have trouble with the cream cheese filling. I couldn't get it to set up. I tend to have that problem with any cream cheese frosting also. Extra powdered sugar doesn't even work. So if anyone has any tips about that I'd appreciate hearing them!

Pumpkin Cream Cheese Muffins
Source: Annie's Eats
Ingredients:
For the muffins:
3 c flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tbsp and 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 eggs
1 ¼ c vegetable oil
2 c sugar
2 c pumpkin puree

For the filling:
8 oz cream cheese, softened
1 c powdered sugar

For the streusel topping:
½ c sugar
¼ c and 1 tsp flour
4 tbsp butter, cubed
1 ½ tsp cinnamon

Directions:
To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

Blueberry Mini Muffins

Yum! These will make a wonderful grab and go breakfast for the next few mornings. I found this recipe in a little cookbook my grandmother gave to me a couple years ago. It was made from recipes from all the women (and their families) at the nursing home her mother (my great grandmother) lived in. My great grandmother died two years ago this coming January. She was a wonderful woman and I love that I have recipes to some of her tried and true meals in this cookbook.

Anyway, these are basic blueberry muffins. The original recipe calls for brown sugar but I did not have any one hand so I used regular sugar and I think they turned out just fine. If you like a sweeter muffin, I'd add a bit more sugar than the recipe calls for though.



Blueberry Muffins
Yields: 24 mini or 24 regular sized muffins
Ingredients:
1 egg
3/4 c milk
1/2 c vegetable oil
2 c flour
1/3 c packed brown sugar (I used white sugar)
3 tsp baking powder
1 tsp salt
1 tsp vanilla
1 c fresh or 3/4 c frozen blueberries, thawed and drained

Directions:
Heat oven to 400*

Grease bottoms only or line 24 mini muffin cups or 12 regular sized cups

Beat egg in large bowl. Stir in milk and oil. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries.

Fill muffin cups with equal amounts of batter.

Bake until golden brown, about 11-13 minute for mini muffins and 18-22 minutes for regular muffins.

Immediately remove from cups.