Pumpkin Seed Cheddar Corn Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NADIA'S EASY PUMPKIN CORNBREAD MUFFINS



Nadia's Easy Pumpkin Cornbread Muffins image

Super-easy, fun recipe to whip up in minutes for an October or November breakfast. Love serving this with chili for dinner too. I like spraying the muffin liners so that the muffins don't stick. Just a tiny spray will do!

Provided by Nadia Christensen

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 21

Number Of Ingredients 6

cooking spray
4 cups cornbread mix (such as Marie Callender's®)
1 tablespoon baking powder
¾ teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
1 ½ cups water

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
  • Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 19.4 g, Cholesterol 0.7 mg, Fat 2.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.6 g, Sodium 520.8 mg, Sugar 3.5 g

PERFECT PUMPKIN MUFFINS



Perfect Pumpkin Muffins image

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Provided by SASHA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 14

Number Of Ingredients 14

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
  • Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
  • Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g

PUMPKIN-SEED MUFFINS



Pumpkin-Seed Muffins image

Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

1/2 cup raw green pumpkin seeds
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed light-brown sugar
1 cup canned pumpkin puree
6 tablespoons melted butter
2 large eggs
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
  • Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
  • Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.

PUMPKIN CORNMEAL MUFFINS



Pumpkin Cornmeal Muffins image

A really good breakfast (or snack) muffin. The cornmeal adds a different texture. I made these for a Thanksgiving brunch (with dinner served late in the day) one year and they disappeared!

Provided by Ms B.

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup milk
4 eggs
1 (15 ounce) can solid-pack pumpkin
1 1/2 cups whole wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves

Steps:

  • Heat oven to 350F.
  • Lightly coat muffin tins with vegetable cooking spray.
  • In a large bowl, beat the butter and brown sugar until light and fluffy.
  • Add the remaining ingredients and beat until smooth.
  • Spoon the batter into the muffin pans.
  • Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
  • Cool on a wire rack.

PUMPKIN-SEED CHEDDAR CORN MUFFINS



Pumpkin-Seed Cheddar Corn Muffins image

Categories     Bread     Milk/Cream     Pepper     Brunch     Side     Bake     Vegetarian     Quick & Easy     Cheddar     Cornmeal     Winter     Seed     Gourmet     Sugar Conscious

Yield Makes 12 muffins

Number Of Ingredients 10

1 1/2 cups grated sharp Cheddar (about 6 ounces)
3/4 cup hulled green pumpkin seeds
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 1/2 teaspoons salt
2 pickled jalapeño chiles
3/4 stick (6 tablespoons) unsalted butter
1 cup whole milk
1 large egg

Steps:

  • Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
  • Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

More about "pumpkin seed cheddar corn muffins recipes"

PUMPKIN CORN MUFFINS - OVERTIME COOK
Nov 18, 2020 Preheat oven to 350. Line a muffin pan with paper liners and set aside. Combine eggs, pumpkin puree, oil, maple syrup and milk in a medium bowl.
From overtimecook.com


CHEDDAR CORN MUFFINS WITH PUMPKIN SEEDS - COOKSPIRATION.COM
Cheddar Corn Muffins with Pumpkin Seeds. Makes 12 muffins Preparation Time: 10 min Cooking Time: 25 min ... This recipe also works well as a topping for a Mexican meat pie. Ladle your …
From cookspiration.com


CHRISTINA TOSI’S CORN BAKE RECIPE - NYT COOKING
5 days ago A one-bowl wonder (my family’s specialty is no muss, no fuss), corn bake is a celebration of an Ohio farm family’s love of corn, butter and deliciously simple food Part …
From cooking.nytimes.com


THE BEST VEGAN MUFFIN RECIPES (HEALTHY + EASY)
Oct 10, 2024 Vegan Pumpkin Muffins (Healthy and Easy) The best vegan pumpkin muffins recipe made with real pumpkin, full of pumpkin spice flavor, and completely oil-free. Ready in …
From shaneandsimple.com


PUMPKIN SEED MUFFINS - BAKING FOR FRIENDS
Pumpkin Seed Muffins What to Do with Leftover Pumpkin Puree. Most pumpkin recipes only call for approx. 1/2 cup to 1 cup of puree, leaving a lot behind. The majority of the time it’s packaged back up and into the fridge to use at a later …
From bakingforfriends.com


GOOD MORNING PUMPKIN-CORN MUFFINS - PAULA DEEN
In another medium bowl, combine the pumpkin, buttermilk, oil, eggs, vanilla, and orange zest. Using a rubber spatula, fold the pumpkin mixture into the flour mixture until just combined. Spoon the batter into the prepared muffin pan, …
From pauladeen.com


PUMPKIN AND CORN MUFFINS RECIPE - COLES
Place the combined flour, pumpkin, corn and cheddar in a large bowl and stir to combine. Whisk the egg, oil and buttermilk in a small bowl. Add to the pumpkin mixture and stir until just …
From coles.com.au


PUMPKIN CORNBREAD MUFFINS RECIPE - PEAS AND CRAYONS
Oct 12, 2020 The recipe below yields a dozen fluffy pumpkin cornbread muffins. For a soft exterior, bake muffins in paper/parchment liners or lightly grease a muffin tin and place on top of a baking sheet in the oven to prevent the …
From peasandcrayons.com


PUMPKIN CORNBREAD MUFFINS - INSANELY GOOD
Sep 26, 2024 Instructions. Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin or line it with paper liners. Set aside. In a large mixing bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, …
From insanelygoodrecipes.com


PUMPKIN SEED CHEDDAR CORN MUFFINS RECIPES
Steps: Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners. Beat milk, sour cream, butter, and egg together in a large mixing bowl until …
From tfrecipes.com


DELICIOUS PUMPKIN CORN BREAD MUFFINS - THYMEOFSEASON.COM
Follow these simple steps to prepare your pumpkin corn bread muffins: Preheat your oven to 350°F (175°C) and line a 12-cup muffin or cupcake tin with paper liners. In a large bowl, …
From thymeofseason.com


PUMPKIN CHEDDAR MUFFINS - RACHEL COOKS
Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. Bake muffins for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning …
From rachelcooks.com


PUMPKIN CHEDDAR MUFFINS RECIPE | PCC COMMUNITY MARKETS
Preheat oven to 400° F. Lightly grease a 12-cup muffin tin. In a bowl, whisk together pumpkin, yogurt, eggs, butter and shallots. In a separate bowl, whisk together flour, cornmeal, baking …
From pccmarkets.com


PUMPKIN MUFFINS | BREAKFAST RECIPES - GOODTOKNOW
Sep 18, 2021 These muffins are also flavoured with other ingredients such as Cheddar, chives, and pumpkin seeds. The perfect packed lunch treat. Ingredients. 275g (10oz) plain flour; 1tbsp baking powder; 85g (3oz) light …
From goodto.com


PUMPKIN CORN MUFFINS | LIBBY'S® - NESTLÉ® VERY …
Beat eggs, pumpkin, evaporated milk, vegetable oil and corn in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.
From verybestbaking.com


MY BEST PUMPKIN MUFFINS RECIPE - SALLY'S BAKING …
Sep 14, 2022 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.
From sallysbakingaddiction.com


PUMPKIN CORNBREAD MUFFINS - BLESS THIS MESS
Sep 4, 2016 Yellow Cornmeal— To give that crumbly cornbread texture and taste! White Whole Wheat Flour— To add structure to the muffins. Canned Pumpkin Puree— The main ingredient, …
From blessthismessplease.com


BEST JALAPEñO CHEDDAR CORNBREAD MUFFINS RECIPE - MORE THAN …
Jun 12, 2024 Don’t Overmix: When combining the wet and dry ingredients, mix until just combined.Overmixing can lead to dense muffins. Optional Add-ins: For extra texture and …
From morethanmeatandpotatoes.com


PUMPKIN CORNBREAD MUFFINS - ONCE UPON A CHEF
Sep 26, 2024 Preheat the oven to 400°F.Spray a 12-cup muffin tin generously with nonstick cooking spray or grease with butter. In a medium bowl, whisk together the pumpkin purée, …
From onceuponachef.com


PUMPKIN MUFFINS RECIPE - SOUTHERN LIVING
3 days ago Mix the batter: In a bowl, combine the wet ingredients (pumpkin, oil, eggs, extract, buttermilk, and sugars) with a whisk. In a separate bowl, mix the dry ingredients (flour, baking …
From southernliving.com


EASY PUMPKIN CORNBREAD MUFFINS | EPICURICLOUD (TINA VERRELLI)
Oct 29, 2021 These moist delicious muffins bake up super fluffy and are right on the line between savory and sweet. This muffin recipe is super quick and easy to make - thanks to. ...
From epicuricloud.com


TV9′S THANKSGIVING DINNER RECIPES - KCRG
22 hours ago Henry’s Green Bean Casserole: 6 cans cut green beans, drained; 4 cans cream of mushroom soup; 3/4 cup milk; 1 teaspoon salt; 1 teaspoon pepper; 2 cans French fried onions
From kcrg.com


Related Search