Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Muffins Variety

  • Author: Sofia
  • Total Time: 46 minutes
  • Yield: 48 servings 1x

Description

Discover four distinct ways to enjoy pumpkin muffins, featuring sweet fruit pairings like blueberries and bananas alongside classic cinnamon sugar and coffee cake flavors.

Ingredients

Scale
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.75 cups granulated sugar
  • 0.5 cups vegetable oil
  • 1 large egg
  • 1 cups canned pumpkin puree
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar (mixed with 0.5 tsp cinnamon for topping)
  • 1.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.25 tsp salt
  • 0.67 cups granulated sugar
  • 0.33 cups unsalted butter (melted)
  • 1 large egg
  • 1 cups canned pumpkin puree
  • 1 tsp vanilla extract
  • 4 oz cream cheese (softened)
  • 2 tbsp sugar (for filling)
  • 1 tsp vanilla (for filling)
  • 0.5 cups flour (for streusel)
  • 0.25 cups brown sugar (for streusel)
  • 0.25 cups cold butter (cubed for streusel)
  • 0.5 tsp cinnamon (for streusel)
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.75 cups granulated sugar
  • 0.5 cups vegetable oil
  • 1 large egg
  • 1 cups canned pumpkin puree
  • 1 tsp vanilla extract
  • 1 cups fresh or frozen blueberries
  • 1 tbsp all-purpose flour (for coating blueberries)
  • 1.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar (packed)
  • 0.33 cups unsalted butter (melted)
  • 1 large egg
  • 0.5 cups mashed ripe banana
  • 0.5 cups canned pumpkin puree
  • 1 tsp vanilla extract
  • 0.5 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin; whisk flour, baking powder, baking soda, cinnamon, salt, and sugar in one bowl, then beat oil and egg in another before stirring in pumpkin and vanilla; combine wet and dry mixtures gently until just combined, divide batter into cups filling ¾ full, sprinkle with brown sugar and cinnamon topping, bake for 18–22 minutes until a toothpick comes out clean and tops are golden, then cool in pan for 5 minutes before transferring to a rack.
  2. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin; mix streusel ingredients (flour, brown sugar, cinnamon, cold butter) until coarse sand consistency and set aside; beat cream cheese, sugar, and vanilla for filling until smooth; whisk dry ingredients (flour, baking powder, soda, pie spice, salt, sugar); add melted butter, egg, pumpkin, and vanilla to dry mix and stir until combined; spoon 2 tablespoons batter into cups, top with cream cheese filling, cover with another tablespoon of batter, sprinkle with streusel, and bake for 22–26 minutes until toothpick inserted in cake part is clean and streusel is golden; cool in pan for 10 minutes before removing.
  3. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin; toss blueberries with 1 tbsp flour to coat; whisk flour, baking powder, soda, cinnamon, nutmeg, salt, and sugar in a large bowl; whisk oil, egg, pumpkin, and vanilla in a separate bowl; combine wet and dry ingredients gently until just combined; fold in floured blueberries carefully without crushing, scoop batter into cups filling nearly to the top, and bake for 20–24 minutes until tops are firm and toothpick near a berry comes out clean; cool in pan for 5 minutes before transferring to a rack.
  4. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin; whisk flour, baking powder, baking soda, cinnamon, salt, granulated sugar, and brown sugar in one bowl; in another bowl, beat melted butter, egg, mashed banana, pumpkin, and vanilla until smooth; combine wet and dry mixtures gently until just combined; fold in chocolate chips; scoop batter into cups filling nearly to the top, and bake for 20–24 minutes until tops are firm and a toothpick comes out clean; cool in pan for 5 minutes before transferring to a rack.
  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Category: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 200
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://thetastybites.com/four-varieties-of-pumpkin-and-fruit-muffins/