PUMPKIN-PRALINE MUFFINS
Steps:
- Grease twelve to fourteen 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a small mixing bowl stir together the 1/3 cup brown sugar and sour cream; stir in pecans. Set aside.
- In a medium mixing bowl combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves. Make well in center of dry mixture.
- In another medium mixing bowl combine egg, buttermilk, pumpkin, the 2/3 cup brown sugar, and melted butter. Add pumpkin mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
- Spoon batter into prepared muffin cups, filling each almost full. Spoon about 2 teaspoons of the pecan mixture on top of each muffin. Bake in a 375 degree F. oven for 20 to 25 minutes or until done. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 to 14 muffins.
Nutrition Facts : Calories 234 calories, Carbohydrate 33 g, Cholesterol 33 mg, Fat 10 g, Protein 4 g, SaturatedFat 4 g, Sodium 237 mg
PUMPKIN AND ROSEMARY MUFFINS
I wrote this in November, when pumpkins had been whisked away for Halloween, so I had to substitute a butternut squash. To cook a small amount of pumpkin, dice into cubes and place in a pan with just enough water to cover. Bring to a boil, then lower the heat and pop on a lid, slightly askew. Boil/steam for 5 to10 minutes and top up with water if needed. Drain and use. These muffins don't rise loads but they have a flavorsome, moist crumb.
Provided by Lorraine Pascale
Time 1h
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut out 12 squares of parchment paper measuring about 5 1/2 x 5 1/2in (14 x 14cm). Oil the muffin pan and push the squares down into each hole so the paper sticks up just like the muffins you can buy in the coffee shop. The squares have a habit of popping up out of the holes, which is okay for now because once the muffin mix is spooned inside the squares will stay down. Alternatively, use ready-made paper muffin cases.
- In a large bowl, sift the flours, baking powder, and baking soda, then stir in the salt and rosemary. If there is any whole wheat left in the sifter from the whole wheat flour, keep this for the topping.
- In a medium bowl, put the rest of the ingredients, apart from a third of the pumpkin, and stir well so all the liquid is well combined. Pour the wet ingredients into the dry and, using a large spoon and no more than 8 turns, mix all the ingredients together. It does not take much to over-mix muffins at this stage and although the end result will still taste sublime the texture will not be as tender. Let the mixture stand for 5 minutes, then spoon the mixture into the paper cases.
- Sprinkle the whole wheat, reserved pumpkin, and the pumpkin seeds over the muffins. Bake in the center of the oven for 20 to 25 minutes, or until the muffins are well risen and a skewer inserted in the center comes out clean.
- Good for breakfast, good for lunch, and good for just about any time of the day for a snack. For canapes these can be made in mini muffin cases as mouthful morsels of scrumbunctiousness.
CREAM CHEESE FILLED PUMPKIN MUFFINS
There's nothing I like better than a certain coffee chain's 'Pumpkin Spice Latte' and one of their 'Pumpkin Cream Cheese Muffins.' I don't like paying the price, so I cloned them to the best of my ability at home.
Provided by witchywoman
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
- Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add 1/2 cup plus 2 tablespoons vegetable oil and pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
- Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!
Nutrition Facts : Calories 294.9 calories, Carbohydrate 33.8 g, Cholesterol 41.4 mg, Fat 16.6 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 280.4 mg, Sugar 19.2 g
PUMPKIN PRALINE MUFFINS
I made these muffins for my families Sunday big breakfast. My family really enjoyed these muffins. I loved the topping it really set them off. When I made these muffins I evenly divded the pumpkin batter and I put them in 12 large muffin tins. I think the praline topping needs to be doubled to top the muffins with 2 teaspoons praline topping. I got this recipe from a cookbook years ago.
Provided by internetnut
Categories Breads
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400.
- Grease muffin tins.
- Mix together brown sugar, sour cream, and pecans set aside.
- Mix together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and ground cloves.
- Mix into the dry ingredients egg, buttermilk, canned pumpkin, brown sugar, and butter until mixed through.
- Spoon batter into greased muffin tins.
- Sprinkle 1 teaspoon of the topping onto each filled muffin tin.
- Bake for 20 minutes.
Nutrition Facts : Calories 665.4, Fat 25, SaturatedFat 11.5, Cholesterol 96.7, Sodium 645.7, Carbohydrate 102, Fiber 4.3, Sugar 49.7, Protein 11.2
PRALINE BANANA MUFFINS
Ever since my children were small (and it became too difficult for Santa to transport his goods!), I've invited my parents and in-laws over for Christmas breakfast. Undoubtedly, part of the tradition included these easy, rich muffins.
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine pecans, brown sugar and sour cream; set aside. Combine egg, bananas, sugar and oil; mix well. Stir in pancake mix just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Drop 1 teaspoon of pecan mixture into center of each muffin. Bake at 400° for 15-20 minutes or until muffins test done.
Nutrition Facts :
CHEESECAKE PUMPKIN MUFFINS
My mother-in-law came up with these tender treats by combining a few of her favorite muffin recipes. Chock-full of pumpkin, they feature both a sweet cream cheese filling and crunchy praline topping. -Lisa Powelson, Scott City, Kansas
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large bowl, combine first six ingredients. In another bowl, whisk eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. , For filling, beat cream cheese, sugar, egg and flour until smooth. Drop by tablespoonfuls into center of each muffin. Top with remaining batter. , For topping, in a small bowl, combine pecans, brown sugar and sour cream; spoon over batter. Bake 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 354 calories, Fat 21g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 282mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
PRALINE MUFFINS
Great quick and easy recipe from New Orleans, Louisana "Cajun Cookin' School". Picked up the recipe at their store/kitchen/cafe on my way back from Katrina Hurricane Relief along the Gulf Coast of USA. Has been a great treat for friends with a sweet tooth. LOL Actually my wife loves them too. I Bake'em, bag'em 6 in a bag, and we eat'em, whenever!
Provided by MadCity Dale
Categories Dessert
Time 30m
Yield 36 muffins
Number Of Ingredients 5
Steps:
- Mix all dry ingredients together in small bowl.
- Add melted butter to beaten eggs and then add dry ingredients. Refrigerate for 10 minutes.
- Use metal mini-muffin pans and spray with a non-stick cooking spray for baking or with flour. You MUST use metal pans and non stick spray or muffins will stick in pans.
- Use a tablespoon and spoon each muffun about 3/4 full into muffin pans. Use a second spoon to slide the mix cleanly off.
- Preheat oven to 350 degrees and bake for 20 minutes. Remove from oven and let rest 5 minutes. Gently tap pans upside down and muffins will fall out.
PUMPKIN MUFFINS
Try these easy-to-bake cinnamon spiced pumpkin muffins as a mid-morning snack. They're ideal for Halloween and Bonfire Night, too
Provided by Katy Gilhooly
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
- Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
- Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 219 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein
DECADENT PUMPKIN MUFFINS
I love pumpkin muffins, and I wanted to create a version with less fat and calories that still tasted good. These muffins turn out moist and full of flavor!
Provided by JRS22302
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper muffin liners.
- In a medium bowl, mix the flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon, and cloves. In a large bowl, beat together the pumpkin, white sugar, brown sugar, applesauce, yogurt, egg whites, and egg. Blend the flour mixture into the sugar mixture, alternating with the water, to form a smooth batter. Fold in the raisins. Transfer to the prepared muffin pan.
- Bake 16 to 18 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool on wire racks.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 39.9 g, Cholesterol 8 mg, Fat 0.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 334.2 mg, Sugar 23.2 g
More about "pumpkin praline muffins food"
PUMPKIN-PRALINE MUFFINS | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 255 per servingTotal Time 1 hr 45 mins
- Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with paper bake cups; set aside. For topping, in a small bowl combine the 1/3 cup brown sugar and sour cream; stir in pecans. Set topping aside.
- In a large bowl stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Make a well in the center of flour mixture. In a medium bowl combine egg, buttermilk, pumpkin, the 2/3 cup brown sugar, and melted butter. Add pumpkin mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into the prepared muffin cups, filling each nearly full. Spoon topping evenly over batter.
- Bake for 20 to 25 minutes or until golden brown and a toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool completely on wire rack.
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