EASY SWEET POTATO (OR PUMPKIN) MUFFINS (WITHOUT A MIX!)
We had a bumper crop of sweet potatoes, so I cooked and mashed a LOT of it...Then couldn't figure out what to do with it all. But this recipe solved that, since my family now wants it a LOT! It's VERY easy and forgiving, so feel free to substitute various flours, sweeteners, use more or less sweet potato (even canned!) or substitute pumpkin, spice it as you like, and use other add-ins, like chocolate chips or cranberries. Note that if you add a dried fruit, mix it with the wet ingredients. If you add something moist, like blueberries or chocolate chips, mix them with the dry ingredients. These are great to freeze, too. ENJOY!
Provided by GinaStudySmart
Categories Quick Breads
Time 40m
Yield 12-16 Muffins, 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Whisk dry ingredients together.
- Whisk wet ingredients together.
- Stir raisins into wet ingredients. (If you use blueberries or nuts, stir them into the dry ingredients.).
- Combine wet and dry ingredients.
- Do NOT over mix!
- Scoop into prepared (either greased or lined) muffin tins.
- Combine topping ingredients.
- Sprinkle over muffins.
- Bake at 400 degrees for 25-30 minutes.
Nutrition Facts : Calories 227.6, Fat 10, SaturatedFat 1.5, Cholesterol 1.4, Sodium 289.2, Carbohydrate 33.8, Fiber 3.4, Sugar 14.4, Protein 3.4
AUTUMN SWEET POTATO (OR PUMPKIN) MUFFINS
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
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
SWEET POTATO STREUSEL MUFFINS
These are wonderful anytime but especially in the Fall! Canned pumpkin (not pumpkin pie mix) can be substituted for the sweet potato if you like.
Provided by mailbelle
Categories Quick Breads
Time 45m
Yield 15 muffins
Number Of Ingredients 14
Steps:
- Heat oven 400 degrees. Spray 15 regular-size muffin cups with nonstick cooking spray.
- In medium bowl, mix flour, cornmeal, sugar, 1/4 cup peanuts, the raisins, baking powder and nutmeg.
- In another medium bowl, beat eggs slightly. Add sweet potato, milk and oil; blend well. Add to dry ingredients all at once; stir just until dry particles are moistened. (Batter will be lumpy.) Fill muffin cups two-thirds full.
- In small bowl, mix all topping ingredients. Sprinkle evenly over muffins. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 188.9, Fat 5.8, SaturatedFat 1.5, Cholesterol 31.8, Sodium 103, Carbohydrate 30.8, Fiber 1.8, Sugar 12.3, Protein 4.3
SWEET POTATO PECAN MUFFINS
Make and share this Sweet Potato Pecan Muffins recipe from Food.com.
Provided by Shirl J 831
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F
- Spray muffin tin with spray.
- In medium bowl combine flour, sugar, baking powder, cinnamon, salt and nutmeg.
- In large bowl with mixer at medium speed, beat potatoes, corn syrup, oil, eggs and vanilla.
- Stir into flour mixture till well blended.
- Stir in nuts.
- Spoon into muffin cups.
- Bake 20 minutes till light brown and firm to touch.
- Cool in pan on wire rack 5 minutes, then remove.
Nutrition Facts : Calories 292.6, Fat 13.6, SaturatedFat 1.6, Cholesterol 35.2, Sodium 206.8, Carbohydrate 40.7, Fiber 2, Sugar 12.7, Protein 4
SIMPLE SWEET POTATO OR PUMPKIN MUFFINS (LOW CALORIE)
Make and share this Simple Sweet Potato or Pumpkin Muffins (Low Calorie) recipe from Food.com.
Provided by chungry1
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350.
- mix wet ingredients.
- mix dry ingredients.
- combine wet and dry ingredients until just mixed.
- put into lined or greased muffin tin.
- bake for 15-20 minutes until toothpick comes out clean.
Nutrition Facts : Calories 62.1, Fat 0.3, SaturatedFat 0.1, Sodium 195.5, Carbohydrate 13.6, Fiber 2.4, Sugar 0.6, Protein 2.2
AUTUMN PUMPKIN MUFFINS
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
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
PUMPKIN OR SWEET POTATO CHOCOLATE CHIP MUFFINS
Who knew you could substitute sweet potato in place of pumpkin? These are very moist and delicious. Personally, I could skip the chocolate chips and eat them without. Thank you thefrugalgirl.com for your terrific recipe and substitution ideas. I must confess, I left out the milk entirely by mistake and I didn't notice. They are moist and delicious without the milk.
Provided by AmyZoe
Categories Quick Breads
Time 40m
Yield 36 muffins, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, beat eggs, sugar, pumpkin, oil, and milk until smooth.
- In a separate bowl, whisk dry ingredients together.
- Add dry ingredients to liquid ingredients and stir just until combined.
- Fold in chocolate chips.
- Fill greased or paper-lined muffin cups 3/4 of the way full.
- Bake 16 to 20 minutes at 350 degrees.
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