Pumpkin Harvest Muffins Food

PUMPKIN SPICE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
• Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
• Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
• Scoop batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

PUMPKIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400ºF.
• Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
• In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
• Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.

CRANBERRY HARVEST MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
• Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

COUNTRY PUMPKIN MUFFINS

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.

HARVEST TIME PUMPKIN & OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases.
• Combine dry ingredients in a large bowl.
• In another, medium bowl, combine the pumpkin, milk, oil and egg, blending well.
• Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist.
• Fill muffin cases evenly and bake for 22-25 minutes.

PUMPKIN HARVEST MUFFINS

Steps:

• Preheat oven to 400.
• Line 24 muffin cups with paper liners.
• In small bowl, combine butter, 2 Tbls cinnamon, 1/2 c of the sugar and 2 Tbls of the flour.
• Mix until crumbles form, set aside.
• In large bowl, combine remaining flour, wheat germ, sugar, salt, baking soda, cinnamon, nutmeg, cloves and allspice In separate bowl, combine pumpkin, oil and eggs.
• Whisk to blend.
• Add wheat germ mixture and stir until blended.
• Stir in apples and raisins.
• Spoon batter into prepared muffin cups.
• Sprinkle butter mixture over each muffin.
• Bake 20-25 minutes or until tops are golden brown and toothpick inserted in center comes out clean.

PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
• In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
• In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
• Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

HEALTHY HARVEST MUFFINS

Steps:

• Combine sugar and applesauce.
• Add eggs and pumpkin.
• Sift together dry ingredients and add alternately to pumpkin mixture with water.
• Fold in raisins and carrots.
• Spoon into lined muffin tins and bake at 350 degrees for 30 minutes, or until a toothpick inserted into the middles comes out clean.