Pumpkin Fruit And Nut Muffins Food
PUMPKIN NUT MUFFINS
Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
Provided by Amy Posont
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
- Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
- Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.4 g, Cholesterol 22.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 115.3 mg, Sugar 9.5 g
OCTOBER OATMEAL PUMPKIN MUFFINS
These muffins are a great autumn breakfast.
Provided by EW2012
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
- Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 53.4 g, Cholesterol 63.6 mg, Fat 3.3 g, Fiber 4.2 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 710.8 mg, Sugar 27.5 g
PUMPKIN APPLE MUFFINS
Chock full of good-for-you whole wheat flour, flax seeds, pumpkin, apples and walnuts!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 35m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking soda, salt and baking powder in medium bowl. Whisk together pumpkin, apple, oil, egg and vanilla in a large bowl. Add dry ingredients, mixing just until moistened. Stir in cranberries and flax seed. Portion into greased muffin cups or use paper liners. Sprinkle with walnuts.
- Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan.
Nutrition Facts : Calories 260 calories, Carbohydrate 42.8 g, Cholesterol 15.5 mg, Fat 9.4 g, Fiber 3.2 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 216 mg, Sugar 26.1 g
COUNTRY PUMPKIN MUFFINS
At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too.
Provided by Taste of Home
Time 25m
Yield 2-1/4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN PIE MUFFINS
I made this recipe this fall when I was craving something seasonal. After trying other recipes that just lacked that homey pumpkin-pie taste, I decided to make my own. It makes about 24 large muffins or 6 muffins and a loaf. Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. Add some cream cheese frosting and they'd make great cupcakes.
Provided by PChicki
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
- Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 46.1 g, Cholesterol 31 mg, Fat 5.7 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 336.4 mg, Sugar 25.1 g
FRUIT AND NUT MUFFINS
I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.
Nutrition Facts : Calories 270 calories, Fat 13g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
NUTTY PUMPKIN MUFFINS
This medley of harvest flavors makes these muffins perfect for cool fall mornings. But my family enjoys them year-round, so I always have the ingredients on hand for fresh-from-the-oven goodness.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Whisk together eggs, sugar, pumpkin, oil and water. In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full. , Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool on wire rack.
Nutrition Facts :
HEARTY FRUIT & NUT MUFFINS
The fruit and nuts in these muffins are part-but not all-of what makes them awesome. Read on for the surprise ingredient.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Combine baking mix, dry gelatin mix and cinnamon. Whisk egg, pumpkin and orange juice in large bowl until blended. Add combined dry ingredients and all remaining ingredients; stir just until moistened.
- Spoon into 12 muffin pan cups sprayed with cooking spray.
- Bake 20 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
FRUIT & NUT MUFFINS
I developed this recipe because I couldn't bear to throw away the nutritious nut solids that are left after I make almond milk or walnut milk. My first batch was tasty and wonderfully moist, but a bit on the heavy side, so I made a few modifications, and came up with a lighter muffin. I'm posting here for others to try, and welcome your feedback and suggestions.
Provided by Kate S.
Categories Quick Breads
Time 55m
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees fahrenheit.
- Sift together dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl mix wet ingredients: eggs, coconut oil, honey or maple syrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract.
- Combine wet and dry ingredients until just moist and fold in your addition(s) of choice: raisins, chocolate chips, coconut, or blueberries.
- Line 2 regular muffin pans (1 dozen each) with muffin papers. Fill muffin cups 2/3 full.
- Bake muffins for 30-40 minutes.
Nutrition Facts : Calories 131.7, Fat 3, SaturatedFat 2.2, Cholesterol 23.2, Sodium 182.4, Carbohydrate 25, Fiber 0.9, Sugar 14.4, Protein 2.2
PUMPKIN FRUIT AND NUT MUFFINS
These are a delightful moist muffin with a light apricot glaze. They are packed full of fruit and nuts but not fat.
Provided by PaulaG
Categories Quick Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees
- Prepare a non-stick muffin tin by spraying with non-stick cooking spray of if you prefer, use paper muffin liners
- In a small microwavable bowl, place the raisins, chopped apricot halves and 1/3 cup water
- Microwave for 45 seconds or until hot
- Cover the bowl and allow fruit to plump while mixing the remaining ingredients
- In a large bowl, mix together the flour, oats, sugar, nutmeg, cinnamon, powdered milk, baking powder and salt
- Add the applesauce, pumpkin puree and egg, mixing until thoroughly combined
- Drain any water from fruit that has not been absorbed and add fruit to muffin batter along with chopped cashews; stir to blend
- Divide batter into 9 muffin cups and bake in preheated oven for 15 to 20 minutes or until toothpick inserted off center comes out clean
- Immediately remove muffins from tin and spread each with a small amount of apricot preserves
Nutrition Facts : Calories 197.6, Fat 4.3, SaturatedFat 1.2, Cholesterol 26.1, Sodium 265.9, Carbohydrate 37.6, Fiber 3, Sugar 17.5, Protein 5.2
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