1 yellow cake mix
1 can pumpkin
Mix together. Place in cupcake pan and back for 10-15 min 350 degrees.
Showing posts with label muffin. Show all posts
Showing posts with label muffin. Show all posts
Friday, April 19, 2013
Cinnamon Breakfast Muffins
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don't overmix the batter. Finally, don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don't overmix the batter. Finally, don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.
Thursday, July 5, 2007
Heavenly Pumpkin Muffins (Texas Size)
Recipe By: Claudia Witt (Laura)
Ingredients:
BEAT THE FOLLOWING:
1 1/2 c margarine (softened, nearly melted)
2 c sugar
6 eggs
3 tsp vanilla
1 lg. can pumpkin
COMBINE IN SEPARATE LARGE BOWL:
6 c flour
4 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp nutmeg
1 pkg choc chips (milk or semi- sweet or both)
Directions:
Slowly add the wet ingredients to the dry ingredients and mix by hand
until barely mixed. Place in muffins tins and sprinkle tops with sugar. Bake 15-20 minutes for regular size muffins, 20-25 minutes for Texas size muffins.
Ingredients:
BEAT THE FOLLOWING:
1 1/2 c margarine (softened, nearly melted)
2 c sugar
6 eggs
3 tsp vanilla
1 lg. can pumpkin
COMBINE IN SEPARATE LARGE BOWL:
6 c flour
4 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp nutmeg
1 pkg choc chips (milk or semi- sweet or both)
Directions:
Slowly add the wet ingredients to the dry ingredients and mix by hand
until barely mixed. Place in muffins tins and sprinkle tops with sugar. Bake 15-20 minutes for regular size muffins, 20-25 minutes for Texas size muffins.
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