12 Weeks of Christmas Treats–Week 7 Easy Pumpkin Muffins

 

Welcome to Week 7 of the 12 Weeks of Christmas Treats blog event hosted by Brenda at Meal Planning Magic! Check out the links in the hop below and head over to Meal Planning Magic to learn more about joining in the fun!

So I’m pretty sure this is the easiest recipe I’ve ever made. Two ingredients. That’s it. But these are so good. These would be a great treat to have out for people who gather together earlier in the day on Christmas (these would be fantastic on Thanksgiving too). I think they’d be a hit during our Christmas morning celebrations.

These would also be a fantastic addition to a gift basket with hot chocolate mix or coffee. Just wrap them up and stick them in the basket. You could also add the two ingredients to a gift basket with a muffin pan and oven mitt. That would be a gift I’d love to get!

 

Easy Pumpkin Muffins

As seen on SprinkleBakes

1 Box Spice Cake Mix

1 15 Ounce Can of Pumpkin, plain not pie filling

Preheat over to 400 degrees. Spray a muffin pan or place liners in each cup.

Combine the cake mix and pumpkin until well combined. The mixture will be very thick.

Spoon the filling into the muffin pan.

Bake for 20 minutes.

I got 16 medium sized muffins from this.

TWD: Allspice Crumb Muffins

Ok, first of all I realize that these aren't muffins. I've yet to unpack my muffin pans, so therefore these are now muffin-bars.

These are really good. I actually left the crumb topping off - partly because I read that it melts off but mostly out of laziness. These were really easy to throw together and I was really happy with how moist they turned out to be. I think these are a hit and I'll definitely be trying them in muffin form - as soon as I find my pans!

This recipe was picked by Kayte of Grandma's Kitchen Table - check out her blog for the recipe. And check out what the rest of the TWD bakers thought of this recipe.

Allspice Crumb Muffins from Baking From My Home to Yours by Dorie Greenspan, pages 16-17.

TWD: Savory Corn Muffins

I was really excited when I saw that this week's recipe was a savory muffin. I'm still kind of burnt out on sweets from Christmas and I have no desire to spend a lot of time on a sweet treat that I won't feel like eating.

I didn't end up making these spicy, we aren't big on spicy around here. Without the peppers these need just a bit more sugar in my opinion. I think I will try this recipe again with just a few tweaks until I find the perfect taste for us.

This recipe was picked by Rebecca of Ezra Pound Cake. Check out her blog and the TWD bloggers to see how they interpreted this recipe.

Sweet and Savory Corn Muffins from Baking From My Home to Yours by Dorie Greenspan, page 6.

Possibly My Favorite Muffin Ever: Banana Crumb Muffins

These are by far one of the best muffins I have ever had. They are moist and have such a great flavor. Doug has also declared these the best muffins and I'm pretty sure that we are both itching to run into the kitchen and have another one, even though I made them to have for breakfast this week.

I found this recipe on Annie's blog, which has never steered me wrong. This is also the same place that I read that you can freeze bananas if you won't be able to use them before the go bad. All you have to do is mash them up like you would if you were going to immediately use them, but then put them in a bag and stick them in the freezer. When you are ready to use them just microwave them for a short time and they will be perfect.

This is a simple recipe that is really easy to throw together and doesn't take long to bake. I cannot wait to have another one of these for breakfast tomorrow.

Banana Crumb Muffins

Source: Annie's Eats

For the muffins:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

½ teaspoon cinnamon

1/3 cup butter, melted

For the topping:

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions:

Preheat oven to 375°. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Peanut Butter Goodness

I love muffins. They are a great option for a breakfast on the go, which is really important since that is how I eat my breakfast five days a week. Because of this I am always watching for a great new muffin recipe. So when Annie posted these on Annie's Eats I was really excited. I actually rushed home and made these the same day she posted them, it has just taken me a really long time to blog them.

We liked these muffins and thought they were really good. I thought they were really big and filling, which is great. I think the next time I make these (which will be soon) I am going to add just a little more peanut butter, we both love peanut butter and thought these would be good with a little stonger flavor. But I highly recommend these, they are really great.

Peanut Butter Chocolate Chip Muffins

From Annie's Eats

Ingredients:
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips

Directions:
Preheat oven to 375°. Line a muffin pan with 12 paper liners.

In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.

In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

Great Morning Muffins

I work about 45 minutes away from where we live, so every day I leave the house around 6:20 to get to work in time. Since I leave so early I don't have time to eat my breakfast at home (I do not want to wake up any earlier!) so I eat in the car. I quickly grew tired of pop tarts, dry cereal, and granola bars so I decided to start making a batch of muffins so that I would be able to take a couple to eat as breakfast during the week.

The first type I started with were these Sugar and Spice Muffins. I saw the recipe in my Google Reader from What's Cooking in the Orange Kitchen? and thought they looked really good. They got rave reviews over there and they did not disappoint! I thought they were really moist and had an interesting flavor. D did not really care for them, but we have different tastes on sweets, he is not a big fan of sugar cookies and shortbread while I am, I think these cookies fall into the same type of taste category. I would definitely recommend these, they are really great and I plan to make them again soon.

Sugar and Spice Muffins

Source: What's Cooking in the Orange Kitchen?

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/3 cup vegetable oil

3/4 cup white sugar

1 egg

3/4 cup milk

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease 12 muffin cups.In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.

While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

What's Cooking in the Orange Kitchen sites the original source for these as allrecipes.com.