Orange Pumpkin Muffins Recipes
MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE
Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
Provided by USA WEEKEND Pam Anderson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 36
Number Of Ingredients 14
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
- Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
- Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
- Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g
PUMPKIN-ORANGE MUFFINS
These pumpkin-orange muffins include prunes for extra wholesome flavor.
Provided by Maria Elizabeth O
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin trays or line with paper liners.
- Sift flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Mix in prunes.
- Mix pumpkin, orange juice, milk, eggs, orange zest, and vanilla extract together in a separate bowl. Fold into flour mixture. Add melted butter and mix well.
- Divide batter between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Remove muffins from the oven and place on wire racks to cool, 20 to 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 22.5 g, Cholesterol 24.4 mg, Fat 4.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 219.3 mg, Sugar 8.9 g
ORANGE PUMPKIN MUFFINS
Make and share this Orange Pumpkin Muffins recipe from Food.com.
Provided by Divinemom5
Categories Quick Breads
Time 33m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour and spices in small bowl.
- In large bolw,mix sugars,eggs and oil.
- Add pumpkin, orange juice and zest,beat until well blended.
- Stir in dry ingredients just until moistened.
- Fill paper lined muffin cups 2/3 full.
- Sprinkle each muffin with 1 tsp nuts.
- Bake 20-23 minutes at 350 degrees.
- Cool.
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- In a mixing bowl whisk together the flour, sugar, salt, nutmeg and baking powder. Stir in the orange zest and set aside.
- In a different bowl whisk together the olive oil with the egg, vanilla extract, orange juice, pumpkin puree and ricotta cheese.
- Add the mixed dry ingredients to the bowl with the wet ingredients and using a spatula gently fold together until incorporated. Be careful to not overmix, just fold.
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4.9/5 (16)Total Time 45 minsCategory Breakfast, Nut Free, SnackCalories 212 per serving
- Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- *Brown your butter. Add butter to a saucepan and place over medium high heat. The butter will begin to crackle and then after a couple minutes, foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.
- In a large bowl, add the pumpkin puree, eggs, honey, orange juice and zest, and vanilla extract. Whisk together until smooth.
- In a separate large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, allspice and salt. Add dry ingredients to wet ingredients and mix until just combined. Stir in the cooled brown butter and mix until batter is just combined. Divide batter evenly between the muffin liners.
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5/5 (7)Total Time 1 hr 15 minsCategory Healthy Muffin RecipesCalories 226 per serving
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
- Puree orange sections in a food processor. Add egg, egg white, pumpkin, sugar (or Splenda), honey and oil; process until mixed. Make a well in the center of the dry ingredients; add the wet ingredients and dates, and stir with a rubber spatula until just combined. Scoop the batter into the prepared pan and sprinkle with nuts.
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Cuisine CanadianCategory BreakfastServings 18Total Time 35 mins
- Preheat oven to 375ºF. Prepare 18 of the cups in two standard muffin tins by greasing or lining with paper muffin liners.
- In a separate bowl, whisk together the orange juice, pumpkin, butter, oil, vanilla and eggs. Add this to the flour mixture, then fold the ingredients together with a rubber spatula, working gently and stopping when batter is just combined.
- Lightly spoon the batter into prepared muffin cups. Top each with a quarter slice of orange, if desired. Bake for 18-22 minutes, rotating pans once halfway through. Muffins are done when tops are golden and spring back when lightly pressed in the centres (or a toothpick tester comes out with just a few moist crumbs). Transfer to wire racks to cool.
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- Preheat oven to 375°. Spray a 12-cup muffin pan with nonstick baking spray. In the bowl of a large food processor, combine both flours with the oats, sugar, baking powder, salt and ginger. Pulse for 10 seconds. Add the pumpkin puree, marmalade, buttermilk, vinegar and vanilla and pulse several times to combine. Scrape down the side of the bowl. Add the oil, butter and eggs and process until fully incorporated, about 10 seconds.
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- Brown the ghee by adding it to a saucepan over medium heat. After a few moments, it will begin to foam. Make sure you continuously whisk during this process. You will know your ghee is browned when the color is a beautiful rich amber color shade and the scent will be nutty. Move the ghee to a bowl and set aside to cool.
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