Pumpkin Whole Grain Muffins Food

HEALTHY PUMPKIN MUFFINS

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).

WHOLE FOODS WHOLE WHEAT PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
• In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
• In a small bowl, combine egg, milk and butter and then stir in pumpkin.
• Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
• Spoon batter into prepared muffin cups, filling about 2/3 full.
• Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
• Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
• Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

WHOLE GRAIN PUMPKIN SPICE MUFFINS

Steps:

• 1. Mix all ingredients, pour into one 12-cup muffin pan. Bake at 400 degrees for 15-20 minutes or until done.

PUMPKIN WHOLE GRAIN MUFFINS

Steps:

• Preheat oven to 400°F and grease 18 1/2-cup muffin cups.
• In a bowl whisk together applesauce, pumpkin, greek yogurt, eggs, molasses, honey (or agave) and vanilla.
• Into a large bowl sift together flour and oats, baking powder, spices, salt, and baking soda.
• Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined.
• Stir in nuts and divide batter among cups.
• 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.

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.

PUMPKIN WHEAT HONEY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
• In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
• Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

PUMPKIN MAPLE MUFFINS

Steps:

• Heat oven to 350 degrees.
• Spray muffin molds with nonstick spray or line them with paper liners.
• Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
• In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
• In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
• Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.