Autumn Pumpkin Muffins Recipes

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PUMPKIN MUFFINS RECIPE (PUMPKIN SPICE MUFFINS)



Pumpkin Muffins Recipe (Pumpkin Spice Muffins) image

Pumpkin Muffins are the perfect fall treat! Nothing says autumn like pumpkin, and these Pumpkin Spice Muffins are my absolute favorite. This easy pumpkin muffins recipe is sweet and flavorful.

Provided by Becky Hardin - The Cookie Rookie

Categories     Breakfast

Time 45m

Number Of Ingredients 18

2 cups all-purpose flour (240 grams)
2 teaspoons baking powder (8 grams)
¼ teaspoon baking soda
1 teaspoon kosher salt (3 grams)
1 teaspoon ground cinnamon (3 grams)
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 pinch ground allspice
3.5 ounces honey roasted pecans (99 grams, divided (1 package))
8 tablespoons unsalted butter (113 grams, room temperature (1 stick))
½ cup granulated sugar (100 grams)
½ cup brown sugar (107 grams)
2 large eggs (100 grams, room temperature and beaten lightly)
1 teaspoon pure vanilla extract (4 grams)
15 ounces unsweetened pumpkin puree (425 grams (1 can))
⅓ cup buttermilk (76 grams)
½ cup golden raisins (85 grams, optional)
Coarse raw sugar (Turbinado or Demerara, for decorating)

Steps:

  • Set an oven rack to the center position, preheat oven to 400°F, and spray a 12-count muffin tin with nonstick spray. Place the muffin tin on a baking sheet.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and ½ cup of the pecans.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft. Add the granulated sugar and brown sugar and beat until lighter in color and smooth.
  • Add the eggs and beat until they are incorporated. Continue beating for 1 minute. Beat in vanilla.
  • Set mixer to low speed and add pumpkin puree and buttermilk.
  • Turn off the mixer and add the flour/spice mixture. Set mixer to lowest speed and mix just until the dry ingredients incorporate. Do not over mix.
  • Use a rubber spatula to fold in the raisins, if using.
  • Divide the batter between the 12 muffin wells and sprinkle the batter with the remaining ¼ cup pecans and coarse sugar.
  • With the muffin tin set on a baking sheet, bake the muffins for 16-25 minutes, or until a toothpick inserted in the middle comes out clean.
  • Transfer muffins to a cooling rack to cool for 5 minutes. After 5 minutes, carefully transfer each muffing from the muffin tin to the cooling rack to completely cool. Serve warm or at room temperature.

Nutrition Facts : Calories 314 kcal, Carbohydrate 43 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 48 mg, Sodium 311 mg, Fiber 3 g, Sugar 23 g, ServingSize 1 muffin, TransFat 1 g, UnsaturatedFat 8 g

AUTUMN MUFFINS



Autumn Muffins image

Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.

Provided by JACLYN

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h15m

Yield 18

Number Of Ingredients 16

¾ cup brown sugar
¾ cup white sugar
3 cups all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup butter, melted
2 eggs, beaten
1 ¼ cups milk
1 cup chopped cranberries
1 cup chopped, peeled apple
½ cup chopped dried figs
¾ cup chopped toasted hazelnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
  • In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
  • Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.9 g, Cholesterol 49.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 283.5 mg, Sugar 22.3 g

AUTUMN SWEET POTATO (OR PUMPKIN) MUFFINS



Autumn Sweet Potato (or Pumpkin) Muffins image

These are delicious muffins with a unique ingredient... crystallized ginger! They're perfect on a crisp Autumn morning, or anytime for that matter. They're also dairy-free and low-fat! The recipe is from Mags2003 on the IBS message boards at www.helpforibs.com.

Provided by Kree6528

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 13

1 3/4 cups all-purpose flour
3/4 cup firmly packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cup mashed baked sweet potatoes, cooled or 3/4 cup canned pumpkin
1/2 cup rice milk or 1/2 cup milk
4 egg whites or 2 eggs, at room temperature,lightly beaten
3 tablespoons canola oil
1 1/2 teaspoons vanilla
1/4-1/3 cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 375°F.
  • Lightly coat 12 muffin cups with nonstick cooking spray.
  • In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
  • In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
  • Make a well in center of dry ingredients; add milk mixture and stir just to combine.
  • Stir in crystallized ginger.
  • Spoon batter into prepared muffin cups.
  • Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
  • Remove muffin pan to wire rack.
  • Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
  • Serve warm or cool completely and store in an airtight container at room temperature.

Nutrition Facts : Calories 169.6, Fat 3.9, SaturatedFat 0.3, Sodium 169.4, Carbohydrate 29.9, Fiber 0.9, Sugar 13.8, Protein 3.7

AUTUMN PUMPKIN MUFFINS



Autumn Pumpkin Muffins image

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!

Provided by Designing Diva

Categories     Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 18

3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 cups canned pumpkin
1 cup canola oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins (optional)
cooking spray
1 1/2 cups confectioners' sugar
1 teaspoon grated orange peel
6 teaspoons orange juice
additional chopped walnuts (optional)

Steps:

  • Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
  • Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
  • In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
  • Add set-aside dry ingredients and mix well.
  • By hand, stir in walnuts and raisins.
  • Pour batter evenly into prepared muffin tin openings.
  • Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
  • For Orange Glaze:.
  • 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.

Nutrition Facts : Calories 429.8, Fat 17.6, SaturatedFat 1.6, Cholesterol 35.2, Sodium 303, Carbohydrate 65.5, Fiber 2, Sugar 44.5, Protein 4.9

HEALTHY PUMPKIN MUFFINS



Healthy Pumpkin Muffins image

These delicious, naturally sweetened muffins bursting with fall flavours make a wonderful breakfast or afternoon snack.

Provided by hbs-admin

Categories     Breakfast     Snack

Number Of Ingredients 13

2 tbsp ground flax
1 cup all-purpose flour
1 cup whole wheat flour
1½ tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup E.D.SMITH® Pure Pumpkin
1/2 cup maple syrup
1/3 cup olive oil
1/4 cup plant milk (almond, oat or soy)
1 tsp vanilla extract
1/3 cup toasted pumpkin seeds

Steps:

  • Preheat oven to 350F. Place cupcake liners in a 12-cup muffin tin.
  • In a medium bowl, combine ground flax and 5 tbsp water. Set aside for 5 minutes to thicken.
  • In a large bowl, combine flours, pumpkin pie spice, baking powder, baking soda and salt.
  • Add to flax mixture: Pure Pumpkin, maple syrup, olive oil, plant milk and vanilla extract. Whisk to combine.
  • Pour pumpkin mixture into dry ingredients and mix just until combined. Scoop into prepared pan and top with pumpkin seeds.
  • Bake for 25 to 30 minutes, until a cake tester inserted in the center of a muffin comes out clean.
  • Cool on a wire rack.

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