Pumpkin Walnut And Flax Breakfast Muffins Food

PUMPKIN WALNUT MUFFINS

Steps:

• Mix together sugar, oil, eggs, pumpkin and water in a large bowl.
• Sift together all dry ingredients and add to mixture.
• Mix and add raisins and walnuts.
• Let stand one hour at room temperature.
• Place in greased muffin tins and bake at 400° for 15 minutes.
• To freeze: when completely cool, place on cookie sheet and freeze uncovered, then place in plastic freezer bags.
• Can just defrost when needed or microwave individual muffins for 20 seconds on high.

OATMEAL FLAX PUMPKIN MUFFINS

Steps:

• Kick the tires & light the fires to 350 degrees.
• Whisk the dry ingredients together thoroughly in a large bowl.
• Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients; pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well.
• When the two bowls have been mixed completely, make a well in the dry ingredients.
• Pour in the wet and mix slowly until they are just combined.
• Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in. Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large.
• Bake at 350 degrees for 15-17 minutes, until the tops spring back when touched and are perfectly risen and brown.

PUMPKIN & FLAX SEED MUFFINS

Steps:

• Preheat Oven to 400 degrees F.
• Mix All dry ingredients and set aside.
• Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
• Fill muffin pan with mix, will be pretty full.
• Bake at 400 for 15-20 minutes.
• Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
• Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
• Doubles easily (if you have a BIG bowl).

FLAXSEED PUMPKIN MUFFINS

Steps:

• Preheat the oven to 180C/350F degrees.
• Grease a muffin tin (it makes 9 muffins) or use muffin cases.
• Place all the dry ingredients in a bowl and mix well.
• Add the butter, eggs, pumpkin and vanilla and stir until combine thoroughly.
• Spoon the mixture into the muffin tin.
• Bake for 20-30 minutes until the tops are firm.
• Blend all of the topping ingredients together until smooth (I use a hand blender but a fork and elbow power is good too!).
• When the muffins are cool, spread the topping over them.
• Eat and enjoy!

WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
• Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
• Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.

FLAX AND PUMPKIN MUFFINS

Steps:

• Combine all ingredients.
• Lightly grease a 12-muffin pan.
• Distribute mixture in muffin pan and cook for 20 - 25 minutes at 400 degrees F.
• Let stand for 5 minutes and remove muffins from pan.

PUMPKIN-WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
• Break eggs into mixing bowl and beat lightly. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin purée and melted butter, and blend.
• Sift together flour and baking powder and beat them into egg mixture. Stir in walnuts.
• Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full. Place tins in oven and bake 20 to 25 minutes.

PUMPKIN WALNUT MUFFINS

Steps:

• Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups.
• Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.

PALEO BREAKFAST MUFFINS

Steps:

• Directions:.
• Preheat oven to 350°F.
• In a small bowl, mix together the dry ingredients.
• In a med sized bowl, whisk the eggs until light & frothy. Add the vanilla extract & maple syrup, & whisk to combine.
• Stir the carrots, zucchini, coconut, walnuts, raisins, & pumpkin seeds until incorporated.
• Line a 12 cup muffin tin with paper liners. Divide the batter evenly among the muffin cups, filling each one about 3 quarters of the way up.
• bake muffins for 25-30 min or until they are browned and the centers are set & spring back to the touch.
• Place the tin on a wire rack, & let cool for 10 minute Then remove the muffins from the tin & cool completely.
• Store the muffins in a airtight container in refrigerator or freezer.