One-Minute Pumpkin Crumb Cake Muffins Tutorial - Quick & Delicious Autumn Treats
Pumpkin Crumb Cake Muffins with Eggs Recipe | Pumpkin Crumb Cake Muffins with Flour Recipe
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Here's a recipe for Irresistible Pumpkin Crumb Cake Muffins in 60 Seconds - Easy Fall Baking
**Ingredients:**
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter (cold and cut into small pieces)
**Instructions:**
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. In a separate small bowl, prepare the crumb topping by combining the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter pieces and use a pastry cutter or your fingers to mix until crumbly.
6. Fill each muffin cup about two-thirds full with the pumpkin batter.
7. Sprinkle the crumb topping evenly over each muffin.
8. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
10. Enjoy your homemade Pumpkin Crumb Cake Muffins!
These muffins are perfect for a cozy fall breakfast or snack. Enjoy!
#pumpkincrumbcakemuffins #muffinsrecipe #crumbcake #pumpkincrumbcake #australianfood #texasfood #americanfoodrecipe
Butternut Pecan Muffins Recipe | Fall Autumn Muffin Recipe
Do you love muffins? How about butternut squash muffins? These have all the spice you could want in a fall muffin. These muffins make a delicious breakfast or snack. They're light and fluffy, with crunchy pecans. So perfect for fall and so good with your morning cup of coffee!
???????????? BUTTERNUT PECAN MUFFINS
1 ¾ cup all-purpose flour
½ cup white sugar
½ cup brown sugar
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
1 cup cooked butternut squash, mashed
2 eggs
½ cup oil
¼ cup milk
1 teaspoon vanilla
½ cup pecans, chopped
Bake at 350F or 177C for 20 minutes.
???? My Roasted Butternut Squash video
???? My Roasted Butternut Squash Seeds Recipe video
???? My Pumpkin Walnut Bread video
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MOIST KALABASA MUFFINS!!! Easy Kalabasa (Squash) Cinnamon Crumble Muffin Recipe! It's So Good!
Let's Make Kalabasa Muffins With Cinnamon Crumble Toppings ♥
Hey loves~! Today's recipe is a delicious, moist and easy Kalabasa (Squash) Muffin that's perfect especially if paired with a nice cup of coffee! Kalabasa is one of those versatile vegetables that I love working with because there are a lot of dishes and desserts you can make with it! With the energy prices going up along with the basic commodities, kalabasa is still quite affordable. It's delicious and good for the eyes too! It's also Autumn/Fall season and kalabasa is kinda like our version of pumpkin in the Philippines :D
Ps. You can help this awkward person continue making content by clicking on the affiliate links and buying the items since I get commissions (but only if you want to, no pressure) Please subscribe, like and share my videos. You can follow me on Instagram - @theawkwardkitchenph Thank you ♥
How to Make Kalabasa (Squash) Cinnamon Crumble Muffins
Preheated Oven: 177°C (350°F)
Bake Time: 30 to 33 minutes
INGREDIENTS
~Cinnamon Crumble Toppings~
60 g (4 3/4 tbsp) Light Brown Sugar
30 g (3 3/4 tbsp) All Purpose Flour
3 g (1 tsp) Cinnamon
28 g (2 tbsp) Unsalted Butter, cold
Shredded Kalabasa, optional
*Blend sugar, flour, cinnamon and butter then refrigerate for at least 20 minutes. Add the shredded kalabasa (squash) before baking.
~Kalabasa Muffin Batter~
15 ml (1 tbsp) White Vinegar
222 ml (3/4 cup+3 tbsp) Evaporated Milk/Whole Milk
*Mix vinegar and milk and let it sit f5 minutes or until it curdles. Or just use 1 cup of Buttermilk
1 lrg. Egg
1 lrg. Egg Yolk
100 g (1/2 cup) Light Brown Sugar
59 ml (1/4 cup) Vegetable Oil
*Use any neutral oil
5 ml (1 tsp) Vanilla Extract
150 g (5.3 oz) Kalabasa, boiled & mashed
240 g (2 cups) All Purpose Flour
6 g (1 tsp) Salt
5 g (1 tsp) Baking Soda
4 g (1 tsp) Baking Powder
3 g (1 tsp) Cinnamon
1/4 tsp Nutmeg
~Kitchen Tools~
ROSE GOLD MEASURING CUP/SPOON (get it here:
LARGE MUFFIN PAN (get it here:
ROSE GOLD COOLING RACK (get it here:
OVEN THERMOMETER (get it here:
BAMBOO CHOPPING BOARD (get it here:
Enjoy!
#kalabasa #muffins #bakewithme #cookvlog
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Get Cozy With A Snack! Autumn Muffins With Pumpkin Recipe
Autumn is here so that means getting cozy with a snack. And today we're baking Autumn Muffins with Pumpkin. Easy and simple to make, try out this recipe!
Timestamps
Intro – 00:00
Ingredients – 00:06
Batter mix – 00:10
Mix dry ingredients – 01:07
Combine – 01:35
Boil pumpkin cubes – 02:07
Mix with batter – 02:32
Add sour cream – 02:40
Preheat oven – 02:58
Prepare muffin tray – 03:05
Place in oven – 03:34
Outro – 04:00
Music from #Uppbeat (free for Creators!)
Betty's Autumn Pumpkin Molasses Muffins
Betty demonstrates how to make Autumn Pumpkin Molasses Muffins, using sorghum in the place of molasses. I purchased a jar of sorghum at the 3rd Annual Sorghum Festival in Richmond, Kentucky, that Rick and I attended. (You can see the sorghum festival in the previous video.) These muffins are made with sorghum, but I am going to write the recipe with molasses, because the two syrups taste very much the same, and I think it will be easier for you to find molasses!
Autumn Pumpkin Molasses Muffins
½ cup butter or margarine, softened
¾ cup firmly-packed brown sugar
1 cup canned pumpkin
¼ cup molasses
1 egg
1 ¾ cups self-rising flour
¾ teaspoon baking soda
½ cup chopped pecans
cooking oil spray
In a large bowl, cream ½ cup butter or margarine with ¾ cup brown sugar, and then beat with an electric mixer until smooth. Add 1 cup canned pumpkin, ¼ cup molasses, and 1 egg. Beat well. Combine 1 ¾ cups self-rising flour and ¾ teaspoon baking soda. Add to butter mixture, and stir until dry ingredients are moistened. Stir in ½ cup pecans. Spoon batter into muffin pans that have been sprayed with cooking oil spray, filling two-thirds full. Bake at 375 degrees for 20 minutes. Let cool slightly in pan, and then remove to a nice serving plate. These muffins are scrumptious on a fall day, along with a mug of hot apple cider!
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Pumpkin Muffins
These soft and tender pumpkin muffins come together in just a few minutes and will stay soft for days! They're perfectly sweet, loaded with all your favorite fall spices, and of course lots of pumpkin flavor.
RECIPE:
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