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Autumn Pumpkin Muffins

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“These muffins freeze really well, especially when you decide to throw a last minute coffee. Just thaw them out overnight and pop them in the microwave or in a real low oven for a few minutes for a just baked aroma throughout the house! Enjoy!”
READY IN:
40mins
YIELD:
18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
  2. Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
  3. In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
  4. Add set-aside dry ingredients and mix well.
  5. By hand, stir in walnuts and raisins.
  6. Pour batter evenly into prepared muffin tin openings.
  7. Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
  8. For Orange Glaze:.
  9. Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.

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