Shaker Pumpkin Muffins Food

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PUMPKIN MUFFINS



Pumpkin muffins image

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

225g plain flour
2 tsp baking powder
1 tbsp ground cinnamon (or 2 tsp pumpkin spice)
100g caster sugar
50g soft light brown sugar
200g pumpkin purée (from a can or homemade - see 'goes well with' below)
2 large eggs
125g slightly salted butter, melted

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

SHAKER PUMPKIN MUFFINS



Shaker Pumpkin Muffins image

The Shakers were a hard-working simple group of people who were notorious for their "Hands to work Hearts to God" school of thought. Their recipes were like themselves - easy, simple, and plain. Their recipes were easy and all their dishes were produced from the products of their farm and were always fresh or preserved naturally. These pumpkin muffins are easy and deeelish.

Provided by Redneck Epicurean

Categories     Quick Breads

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

3/4 cup brown sugar
1/4 cup molasses
1/2 cup soft butter
1 egg, beaten
1/4 cup pecans
1 cup pumpkin puree
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour (if using self-rising, omit soda and salt)

Steps:

  • Cream sugar, molasses, and butter in a mixing bowl; add pumpkin and egg and mix well.
  • Mix the dry ingredients into the pumpkin batter and fold in nuts.
  • Grease muffin tins (or use paper cups) and fill half full.
  • Bake at 375 degrees for 20 minutes.

Nutrition Facts : Calories 173, Fat 7.4, SaturatedFat 3.9, Cholesterol 28.5, Sodium 166.6, Carbohydrate 25.1, Fiber 0.6, Sugar 13.1, Protein 2.1

PUMPKIN MUFFINS



Pumpkin Muffins image

Bake Ellie Krieger's healthy Pumpkin Muffins recipe from Food Network with canned pumpkin for a moist treat enriched with molasses and brown sugar.

Provided by Ellie Krieger

Categories     dessert

Time 1h45m

Yield 12 muffins

Number Of Ingredients 17

Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup raw, unsalted pumpkin seeds

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.

STREUSEL PUMPKIN MUFFINS



Streusel Pumpkin Muffins image

These spiced muffins are a great accompaniment to any meal-or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. -Connie Pietila, Atlantic Mine, Michigan

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 17

1/4 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2/3 cup canned pumpkin
1/2 cup buttermilk
2 large eggs, room temperature, lightly beaten
2 tablespoons molasses
1 teaspoon grated orange zest
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon salt
STREUSEL TOPPING:
1/3 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 229 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 336mg sodium, Carbohydrate 39g carbohydrate, Fiber 1g fiber), Protein 4g protein.

PERFECT PUMPKIN MUFFINS



Perfect Pumpkin Muffins image

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Provided by SASHA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 14

Number Of Ingredients 14

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
  • Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
  • Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g

SHAKER SQUASH MUFFINS



Shaker Squash Muffins image

These are served at the Trustee's House at Pleasant Hill where "They make you kindly welcome." NOTE: The molasses (made at Pleasant Hill by Shakers) is what gives these muffins flavor. The squash does not overpower the flavors. These are truly something to try, especially if you are searching for ways to use squash.

Provided by Redneck Epicurean

Categories     Quick Breads

Time 40m

Yield 1 1/4 dozen

Number Of Ingredients 9

3/4 cup brown sugar
1/4 cup molasses
1/2 cup butter, softened
1 egg, beaten
1/4 cup pecans, chopped
1 cup squash, cooked and mashed
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour

Steps:

  • Preheat the oven to 375 degrees.
  • Cook, drain, and mash the squash to the consistency of mashed potatoes.
  • Cream the sugar, molasses, and butter; add the egg and squash and blend well.
  • Mix the dry ingredients and add them into the squash mixture. Fold in the pecans.
  • Fill muffin tins half full of batter and bake for approximately 20 minutes.

Nutrition Facts : Calories 2205, Fat 95.3, SaturatedFat 49.5, Cholesterol 364.4, Sodium 2132.7, Carbohydrate 318.8, Fiber 7.8, Sugar 168.1, Protein 27

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