Healthy Pumpkin Carrot Pecan Muffins Food

PUMPKIN CARROT MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees. Then, you want to add in your egg, sugars, pumpkin spice, oil, sour cream, and vanilla. Blend until creamed.
• Then add in your pumpkin puree and blend again.
• Now you will add in your dry ingredients the flour, soda, and baking powder. Once blended, then fold in the pecans, shredded carrots, and raisins.
• Spoon muffins batter into lined muffin tin. Bake for 15-18 minutes or until muffins is cooked through.

HEALTHY CARROT PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line or grease a large muffin pan.
• In a large bowl, whisk together the dry ingredients: flour, grated carrots, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
• In another bowl, whisk together the wet ingredients: pumpkin puree, maple syrup, vegetable oil, eggs, and vanilla extract until combined together.
• Using a spatula, fold the wet ingredients into the dry until the ingredients are just combined (no dry ingredients are visible).
• Scoop into the muffin cups, filling each ¾ full. Top with pumpkin seeds if you like (pressing the seeds down gently).
• Bake for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean.
• Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy!

PUMPKIN PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
• In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
• Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.

CARROT AND PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Grease a 12 cup muffin pan and set aside
• In a large bowl blend grated carrots and pumpkin puree with granulated sugar, oil and eggs stirring until mixture is smooth
• Combine the dry ingredients with wet mixture and stir until just mixed together and then spoon into muffin cups filling 2/3 full and then bake in preheated oven for 20 minutes
• Wait 5 minutes before removing muffins from pan and then put on a plate to cool.

CARROT & PECAN MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the beans into a bowl and add the cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest. Blitz with a hand blender until really smooth - the beans and oats should be ground down as much as possible.
• Stir in the carrot, raisins, chopped pecans and baking powder, and mix well. Spoon into the muffin cases - use a large ice cream scoop if you have one, to get nice even muffins.
• Top each muffin with a reserved pecan and bake for 20 mins until set and light brown. Cool on a wire rack. Will keep in the fridge for a few days, or freeze for 6 weeks; thaw at room temperature.

PECAN CARROT BREAD OR MUFFINS

Steps:

• In a large bowl, combine the flours, sugar, carrots, nuts, baking powder, cinnamon, nutmeg, and salt, and mix thoroughly, breaking up any lumps.
• Add the remaining ingredients and mix just until blended (do NOT over mix).
• For bread: Spoon batter into a greased 8.5x4.5" loaf pan.
• Bake at 350F until dark golden brown (about 1 hours).
• For muffins: Spoon batter into greased muffin cups.
• Bake at 350F until golden brown (about 45 minutes).