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    You are in: Home / Recipes / Autumn Pumpkin Muffins Recipe
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    Autumn Pumpkin Muffins

    Autumn Pumpkin Muffins. Photo by GaylaJ

    1/1 Photo of Autumn Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Designing Diva's Note:

    These muffins freeze really well, especially when you decide to throw a last minute coffee. Just thaw them out overnight and pop them in the microwave or in a real low oven for a few minutes for a just baked aroma throughout the house! Enjoy!

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Muffins

    Orange Glaze

    Directions:

    1. 1
      Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
    2. 2
      Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
    3. 3
      In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
    4. 4
      Add set-aside dry ingredients and mix well.
    5. 5
      By hand, stir in walnuts and raisins.
    6. 6
      Pour batter evenly into prepared muffin tin openings.
    7. 7
      Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
    8. 8
      For Orange Glaze:.
    9. 9
      Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 13, 2007

      45

      These were very moist and delicious. I changed a couple of things though. I used only two cups of sugar. One cup brown sugar and one cup of white sugar.They were still very sweet. And I only used 1/4 cup of oil and added 3/4 cup of apple sauce. I got 24 muffins. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2007

      55

      Fabulous muffins! They are wonderful on their own, but adding the glaze makes them extra special. I subbed white whole-wheat flour for half the all-purpose, and brown sugar for 1 cup of the granulated (I just love brown sugar in pumpkin breads and muffins). I skipped the optional raisins, 'cause they just aren't even an option with me. :) I did have to add quite a bit more orange juice to thin the glaze enough to pour. I ended up with 24 muffins, enough for us to eat a few, share a few with neighbors and friends, and still have some left for the freezer. They are a little sweet for the average weekday breakfast around here (although the sugar could easily be cut back), but perfect for a treat or special occasion. This is really a great recipe--thanks for posting it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Autumn Pumpkin Muffins

    Serving Size: 1 (2514 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 429.8
     
    Calories from Fat 158
    36%
    Total Fat 17.5 g
    27%
    Saturated Fat 1.6 g
    8%
    Cholesterol 35.2 mg
    11%
    Sodium 302.9 mg
    12%
    Total Carbohydrate 65.4 g
    21%
    Dietary Fiber 2.0 g
    8%
    Sugars 44.4 g
    177%
    Protein 4.8 g
    9%

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