PUMPKIN-SEED MUFFINS
Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
- Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
- Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.
PUMPKIN MUFFINS
Provided by Sarabeth Levine
Categories Mixer Breakfast Brunch Bake Christmas New Year's Day Pumpkin Fall Cinnamon Seed Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 muffins
Number Of Ingredients 13
Steps:
- 1. Position a rack in the center of the oven and preheat to 400˚F. Brush the insides of 12 to 14 muffin cups with softened butter, then brush the top of the pan.
- 2. Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt together into a medium bowl. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed until creamy, about I minute. Gradually beat in the sugar and continue beating, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes. Gradually beat in the eggs. Reduce the mixture speed to low. Beat in the pumpkin; the mixture may look curdled. In thirds, beat in the flour mixture, scraping down the sides of the bowl often, and mix until smooth. Add the raisins. Increase the speed to high and beat until the batter has a slight sheen, about 15 seconds, no longer.
- 3. Using a 2 1/2 inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared cups. Sprinkle the tops with the sunflower seeds.
- 4. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
- 5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
POPPY SEED MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
- Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
- Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
- To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
PUMPKIN & FLAX SEED MUFFINS
Make and share this Pumpkin & Flax Seed Muffins recipe from Food.com.
Provided by rachel.waugh
Categories Quick Breads
Time 36m
Yield 24 Muffins, 24 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 84.6, Fat 3.9, SaturatedFat 0.9, Cholesterol 37.4, Sodium 252.6, Carbohydrate 10.8, Fiber 2.3, Sugar 0.4, Protein 3.9
RICOTTA-PUMPKIN MUFFINS WITH PUMPKIN SEEDS
These ricotta cheese and pumpkin seed muffins taste so great, kids ask for seconds. Serve them as an after-school snack or as a hearty brunch muffin. Great use for those pumpkin seeds after carving jack-o'-lanterns! Add your choice of spices
Provided by Sarah K
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 17
Number Of Ingredients 18
Steps:
- Core, peel, and dice apple. Place in a small bowl and sprinkle with cinnamon and 1 teaspoon sugar as if making apple pie. Set 'pie apples' aside until juice begins to run, 15 to 30 minutes.
- Meanwhile, place pumpkin seeds in a coffee bean grinder and grind to a fine pulp. Place almonds in a resealable plastic bag and crush with a rolling pin to desired size, making chunks as large or small as you wish.
- Preheat the oven to 350 degrees F (175 degrees C). Line 17 muffin tin cups with paper wrappers.
- Mix together yogurt, ricotta cheese, pureed pumpkin, 1/2 cup of pie apples, applesauce, and egg in a large bowl until smooth. Stir in 1 cup sugar.
- Mix together flour, wheat germ, wheat bran, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Mix dry ingredients into wet ingredients. Stir in ground pumpkin seeds and smashed almonds; the batter will be very thick and stiff. Fill cupcake wrappers just to the top with batter; do not mound.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 184.3 calories, Carbohydrate 29.6 g, Cholesterol 14.6 mg, Fat 5.7 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 162.3 mg, Sugar 15.2 g
PUMPKIN, CHIA AND SUNFLOWER SEED MUFFINS
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400ºF.
- Combine sugar, wheat bran, flour, flax seed, baking powder, baking soda, pumpkin pie spice and salt in large bowl. Stir in 1 Tbsp. chia seeds.
- Whisk eggs, pumpkin, yogurt and oil in medium bowl until blended. Add to dry ingredients; stir until until moistened. (Batter will be lumpy.) Stir in chocolate chips.
- Spoon into 12 muffin pan cups sprayed with cooking spray; top evenly with sunflower kernels, pumpkin seeds and remaining chia seeds.
- Bake 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g
PUMPKIN-CHIA SEED MUFFINS ADAPTED FROM MOM-A-LICIOUS BY DO
Healthy Cooking c/o Oprah and Dr. Oz These muffins are delicious, easy to make and great for you. Enjoy them hot out of the oven and keep extra for lunchtime snacks for the kids (or you) during the week. Pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current studies link diets rich in foods with beta-carotene to reducing the risk of certain types of cancer and protection against heart disease. Chia seeds can be found at some health food stores.
Provided by DEckhardt
Categories Lunch/Snacks
Time 50m
Yield 12 Muffins
Number Of Ingredients 14
Steps:
- Can substitute 1 cup Maple Syrup with 1/2 cup agave nectar.
- Pre-heat oven to 350°.
- Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.
- Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags in the freezer.
Nutrition Facts : Calories 189.4, Fat 5.7, SaturatedFat 1, Cholesterol 35.2, Sodium 322, Carbohydrate 32.3, Fiber 1.8, Sugar 16.8, Protein 3.4
PUMPKIN-SEED CHEDDAR CORN MUFFINS
Categories Bread Milk/Cream Pepper Brunch Side Bake Vegetarian Quick & Easy Cheddar Cornmeal Winter Seed Gourmet Sugar Conscious
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
- Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
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