MAPLE-CHAI PUMPKIN MUFFINS
Why use ordinary pumpkin pie spice when you can up the ante with your own homemade chai spice? The maple syrup pairs so well with the pumpkin and this warming spice blend. Try substituting old-fashioned rolled oats, pecans, walnuts or even white chocolate chips for the pepitas topping. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, syrup, coconut oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in 1/3 cup pepitas. , Fill greased or foil-lined muffin muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon pepitas. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 197 calories, Fat 9g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 230mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 5g protein.
HEALTHY PUMPKIN MUFFINS
Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Baked Good
Time 33m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Nutrition Facts : ServingSize 1 muffin, Calories 190 calories, Sugar 8.7 g, Sodium 220.3 mg, Fat 7.2 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 27 g, Fiber 3.5 g, Protein 3.8 g, Cholesterol 31 mg
23 BEST PUMPKIN BREAKFASTS
These pumpkin breakfast recipes offer a wonderful taste of fall! From muffins to pancakes to oatmeal, having pumpkin is the perfect way to start the day.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pumpkin breakfast in 30 minutes or less!
Nutrition Facts :
HEALTHY PUMPKIN BANANA BREAD
This easy and healthy pumpkin banana bread recipe is incredibly moist, with hints of cozy fall spices, maple syrup and whole wheat flour. Add nuts or chocolate...
Provided by Wine a Little Cook a Lot
Time 1h10m
Yield 1
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F. Grease and flour (or spray with non-stick spray) a 9x5" loaf pan (see notes for muffins*). Set aside.
- In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda and salt. Set aside.
- In a separate bowl of your stand mixer fitted with paddle attachment or with a handheld mixer (or by hand with a whisk), mix together the oil, milk, maple syrup, eggs and vanilla. Beat on medium-high speed (or whisk) until combined. Add in mashed bananas and pumpkin puree, beat until combined.
- Fold dry ingredients into wet ingredients, mixing just until combined. Fold in chocolate chips or nuts if using.
- Pour batter into prepared loaf pan and bake for 55-60 minutes or until toothpick inserted comes out clean. (I like to start checking at the 50 minute mark every 5 minutes until done).
- Remove from oven and place on cooling rack. Let cool completely before removing from pan.
- Leftovers can be wrapped and stored room temperature for up to 2 days or in the refrigerator for up to 1 week (see notes for freezing*).
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