How to Prepare Perfect Easy pumpkin muffins

Easy pumpkin muffins Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week.

Here is the best “Easy pumpkin muffins” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Easy pumpkin muffins

1. Take 1 (15 oz) of can plain pumpkin.
2. Take 1 (15.25 oz) of box spice cake mix.
3. Take 1 cup of chocolate chips and or chopped walnuts.
4. You need 1 teaspoon of pure vanilla extract optional.

Pumpkin Muffins are the perfect fall recipe.They're easy to make ahead of time and this recipe makes a big batch of pumpkin muffins, perfect for freezing for lunches or coffee time!Pumpkin season is here, and these easy pumpkin muffins should be the first thing on your "to-make" list.We're a sucker for pumpkin-flavored things, especially when they're moist and tender and cake-like in consistency.

Easy pumpkin muffins instructions

1. Pre heat oven to 375 degrees.
2. Spray muffin tins with baking spray with flour or line with paper muffin cups.
3. Mix everything together with a mixer till well combined.
4. Use an ice cream scooper to scoop out into muffin tins. I made 24 mini muffins plus 2 regular sized muffins..
5. Bake regular sized muffin for 18 to 22 minutes and mini muffin about 10 to 15 minutes till a tooth pick comes out clean watch them carefully.
6. If you have white or yellow cake mix and want spice cake add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, allspice and cloves.
7. Variation ideas: chocolate cake, cinnamon cake, butter pecan cake, gingerbread cake, white or yellow cake,carrot cake, funfetti cake, banana cake.
8. White chocolate chips, dark chocolate chips, mint chocolate chips butterscotch chips, peanut butter chips, cinnamon chips, chopped almonds, chopped pecans, shredded coconut, raisins, shredded carrots or zucchini, mini marshmallows.

They taste good even when frozen and defrosted.Line a muffin pan with liners.Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined.

But let's be clear about something: these are not cake.The only thing that makes a muffin a (cup)cake is frosting.These are muffins—which means they're a prime breakfast food option come fall.You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan.In a bowl, add flour, brown sugar, cinnamon, baking powder, baking soda and salt, and stir to combine.