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“These are moist and delicious! The original recipe is from the Company's Coming Gifts From the Kitchen. It is one of our favorites. It freezes incredibly well. I simply put them in freezer bags, suck the air out. To defrost, you can either set them on the counter or microwave for a few minutes. I did it one minute at a time, turning the bag over between minutes to find the right time for my microwave. A note about the canned pumpkin... while the original recipe calls for unspiced pumpkin, I have used the ED Smith Pumpkin Pie filling and prefer it. I don't change the recipe in any other way, although I often double it! :)”
READY IN:
33mins
SERVES:
12
YIELD:
12 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine the first eight ingrdients in a large bowl. Make a well in the dry ingredients.
  2. In a seperate bowl, beat egg, oil, pumpkin and milk. Add to the dry ingredients.
  3. Stir just until moistened.
  4. Fill 12 greased muffin cups aprx. 3/4 full.
  5. Topping:.
  6. Melt the butter in a small saucepan.
  7. Stir in remaining ingredients.
  8. Divide over muffins.
  9. Bake at 400 degrees for about 18 minutes, or until a wooden pick comes out clean.
  10. Let stand for 5 minutes, then cool on wire rack.

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