Five Spice Peanut And Pumpkin Muffins Recipes
EASY PUMPKIN MUFFINS
These muffins are adapted from my popular pumpkin crumb cake muffins and aren't quite as sweet, making them the perfect "anytime" treat during the fall season. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. No mixer required!
Provided by Sally
Categories Muffins
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
FIVE-SPICE PEANUT AND PUMPKIN MUFFINS
Pumpkins, nuts and spice - it's a taste of fall. Adding peanut butter to muffin batter packs extra protein and helps keeps the muffins moist. This recipe can also make a delicious loaf; simply bake at 350°F (180°C) for an hour, or until a tester inserted in the centre comes out clean
Provided by Mary Jenny
Categories Quick Breads
Time 37m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F (190°C). Lightly grease a muffin pan. Combine oats, pumpkin seeds, peanuts and brown sugar in a small bowl, then set aside.
- In a large bowl, stir flours with sugar, baking powder, five-spice powder and salt. In a medium bowl, whisk pumpkin with oil, water, eggs and vanilla. Then whisk in peanut butter. Pour onto flour mixture and stir just until combined. Mixture will be quite thick.
- Spoon batter into prepared muffin pan and sprinkle with topping. Bake for about 22 minutes, or until a tester inserted in the centre comes out clean. Let cool in pan for 5 minutes then transfer to a rack to cool completely.
- Additional recipes can be found at www.peanutbureau.ca.
Nutrition Facts : Calories 317, Fat 15.2, SaturatedFat 2.9, Cholesterol 31, Sodium 283.4, Carbohydrate 41.3, Fiber 2.5, Sugar 24.6, Protein 6.2
WHOLE GRAIN PUMPKIN SPICE MUFFINS
Mm, we can't get enough of these at our house. It is not a superduper sweet muffin, but a muffin where the flavors of the ingredients come out. And it is just sweet enough to fulfill that certain longing for something sweet. Yet is is pretty low sugar and packed with healthy ingredients. Of course you can omit the raisins or the walnuts, but I think they're perfect as-is. :) My own recipe. I love to tinker with muffin recipes. These have a beautiful crown and a gorgeous color. And of course they make the house smell heavenly when they're baking.
Provided by Jujubegirl
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- 1. Mix all ingredients, pour into one 12-cup muffin pan. Bake at 400 degrees for 15-20 minutes or until done.
Nutrition Facts : Calories 155.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 31.4, Sodium 218.4, Carbohydrate 24.8, Fiber 3, Sugar 9.3, Protein 5.2
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