HEART-HEALTHY PUMPKIN MUFFINS
These muffins make a nice light breakfast or snack when the weather turns cool! This recipe was developed by the Wake Forest University - Baptist Medical Heart Center in Winston-Salem, North Carolina.
Provided by D. Todd Miller
Categories Quick Breads
Time 28m
Yield 12-15 muffins, 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Sift together flour, baking powder, salt and spices. Add raisins and stir to coat with flour. Set aside.
- Mix brown sugar, oil and molasses; add milk, egg, and pumpkin; blend well.
- Stir in flour mixture, blending only until flour disappears. Fill greased muffin pans.
- Bake at 375 degrees F for 16 to 18 minutes.
Nutrition Facts : Calories 259.1, Fat 5, SaturatedFat 0.8, Cholesterol 0.5, Sodium 243.5, Carbohydrate 50.7, Fiber 1.3, Sugar 28.7, Protein 4.1
PUMPKIN MUFFINS
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
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 MUFFINS
Provided by Food Network
Time 45m
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- 1.Preheat oven to 350°F (180°C). Lightly coat muffin pan with vegetable cooking spray or use cupcake liners.
- 2.Place eggs, oil, pumpkin, milk, and sugar into the Vitamix container in the order listed and secure lid.
- 3.Select Variable 1.
- 4.Turn machine on and slowly increase speed to Variable 5.
- 5.Blend for 10 seconds.
- 6.In a medium-size mixing bowl, combine salt, baking soda, allspice, cinnamon, flour and chocolate chips in the order listed.
- 7.Pour pumpkin mixture into bowl containing dry ingredients. Mix by hand just until dry ingredients are moistened.
- 8.Spoon into the prepared muffin pan, filling each cup ¾ full.
- 9.Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
- 10.Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan. Serve warm or at room temperature.
EASY 2-INGREDIENT PUMPKIN MUFFINS
I got this recipe from a Weight Watcher's meeting, and found these very tasty. This recipe is low in fat and calories. I also tried 1 box of cake mix with a cherry lite pie topping - very tasty. My kids loved both muffins. (for Weight Watchers: each muffin is only 2 points.)
Provided by Teresa2
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 2
Steps:
- Mix both together until smooth.
- Spoon into muffin tin (either lightly sprayed or with muffin cups).
- Bake as directed on cake box.
- Makes 24 muffins.
Nutrition Facts : Calories 95.9, Fat 2.4, SaturatedFat 0.4, Sodium 142.5, Carbohydrate 17.9, Fiber 0.3, Sugar 11.9, Protein 1.1
PUMPKIN OATMEAL MUFFINS
These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts.
Provided by Marz7215
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 262.1, Fat 10.9, SaturatedFat 1.7, Cholesterol 17.6, Sodium 211.2, Carbohydrate 38.2, Fiber 2.3, Sugar 17.9, Protein 4.7
HEALTHY PUMPKIN PIE BRAN MUFFINS
These super moist and healthy muffins top my list of bran muffin recipies. I have them for breakfast all the time
Provided by kimhildeb
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
- Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
- Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
- Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
- Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
- Makes 12 muffins.
Nutrition Facts : Calories 108.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 18, Sodium 343.4, Carbohydrate 22.9, Fiber 4.2, Sugar 7.2, Protein 4.3
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
SIMPLE, HEALTHY PUMPKIN MUFFINS
This recipe is incredibly simple and actually healthy. Each muffin is only worth 1 (one) point on WeightWatchers. These go great with cream cheese frosting and is great for breakfast, snacks, and desserts.
Provided by Courtney R
Categories Breakfast
Time 20m
Yield 24 muffins
Number Of Ingredients 4
Steps:
- Preheat oven to 350 and line a muffin pan with cupcake papers.
- Mix all ingredients and spoon into papers 3/4 full.
- Bake 12-18 min or until a toothpick comes out clean.
Nutrition Facts : Calories 77.9, Fat 2.4, SaturatedFat 0.6, Sodium 131.4, Carbohydrate 13.3, Fiber 0.5, Sugar 8.2, Protein 1
PERFECT PUMPKIN MUFFINS
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
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
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