Best Pumkin Muffin Recipes?

Question

Please submit your best ever Pumkin Muffin Recipes you know of. Maybe you have one for pumkin soup? Any pumkin recipes are welcome! Thank-You

Answer 1

Pumpkin Tiramisu

1 1/2 cups chilled whipping cream
3/4 cup sugar
1 (8-ounce) container mascarpone cheese*
1 (15-ounce) can pure pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
2 (3-ounce) packages halved ladyfingers
1/4 cup rum
2 ounces crushed amaretti cookies*

*Mascarpone cheese (Italian cream cheese) and amaretti cookies (Italian macaroons) are available at many supermarkets and Italian markets.

Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.

Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.

Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight. To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.
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Pumpkin Chocolate Chip Muffins

Dry:
1 3/4 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves (1/8 tsp or less)

Wet:
1 cup pumpkin puree
1 egg, beaten
3/4 cup of milk
1/3 cup vegetable oil

1/2 - 1 cup chocolate chips (depending on how chocolatey you want them)
1/4 cup pecans

Preheat oven to 400 degrees. In a large mixing bowl, stir together dry ingredients and make a well in the center. Combine wet ingredients (egg, pumpkin, milk & oil). Add pumpkin mixture all at once to flour mixture. Add chocolate chips. Stir until just moistened. Spray muffin cups with non-stick cooking spray (or line with paper cups). Fill 2/3 of the way full. Sprinkle top of each muffin with pecans. Bake 20-25 minutes until golden. (You can also use a toothpick in the center to check for doneness). Remove from pan and serve warm.

Answer 2

I won a ribon at the County Fair with this one:

Pumpkin Cupcakes

2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
15 ounces pumpkin puree

1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin purée.
4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.

Answer 3

I know you are wanting recipes from scratch but if you ever get a chance, buy the Pillsbury Quick Bread Pumpkin Bread. It is better than any scratch recipe I have ever tried and its only $1.59 a box, you add eggs, water and a little oil. DEELISH!! You can modify it a little to make it into muffins.

Answer 4

PUMPKIN SOUP

Instead of the usual baked or steamed pumpkin for the holidays, serve it as soup. 1 sm. onion, peeled and minced 1 lb. fresh pumpkin, steamed, drained and pureed or 1 (14 1/2 oz.) can 2 c. chicken stock 1/2 tsp. thyme 1 bay leaf 1 c. cream 1/4 c. dry sherry Chopped parsley or chives
Melt butter in soup kettle. Saute onion until golden. Stir in pumpkin, stock, thyme, and bay leaf. Cook over low heat 15 minutes, stirring occasionally until mixture is smooth. Remove from heat and cool. Stir in cream and sherry and heat thoroughly. Remove bay leaf. Garnish with chopped parsley or chives.