They make for a perfect and comforting fall breakfast treat! Store leftover muffins in an airtight container in the refrigerator. Pumpkin Spice Muffins with Walnuts and Raisins. I made the muffins last night, using a heaping cup of fresh pumpkin puree and 2 1/2 tsp pumpkin pie spice. In a medium bowl, mix together the flour, sugar, walnuts, raisins, baking powder, cinnamon, pumpkin spice, and salt. ½ cup raisins . These muffins are the first in a series of pumpkin-inspired recipes that I have been dying to make. 2. Add oil, pumpkin and vanilla. 1 teaspoon baking soda. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. Fold in nuts. VERY generously butter 8 small loaf pans, or 2 9 x 5 loaf pans, set aside. Bake for 30-35 minutes. Filled cups level to top as another reviewer suggested and they turned out very good, my three year old son loved them. Add egg mixture to dry ingredients, stir until just combined. Let the muffins cool completely before removing them from their liners. Gently add the raisins and walnuts. 1 cup pumpkin puree (I use canned) Here is a pecan pie muffin that is tender, moist, and gives you all the flavors of pie in a muffin form. Add raisins or currants and remove from heat. 1 cup pumpkin puree. Pour the flour/bran mixture into the pumpkin mixture and combine until just moistened. Whisk together till the batter is well-mixed, but a few small clumps are OK. Add the cranberries and walnuts to the batter and use a spatula to fold them into the batter. Portion 3.9 ounces (110 grams) of batter into each greased or paper-lined muffin cup. In a small bowl, beat egg and milk together; mix in oil and vanilla. Preheat the oven to 375º. Nov 5, 2018 - Hello, Fall. ENJOY! baking pan. Whisk them together. A great on-the-go fall breakfast. These muffins are pretty moist and I like the crunchier outside so I don’t use the paper cups since the muffins tend to stick. In a separate larger bowl mix together eggs, sugar, oil, applesauce, vanilla and pumpkin. Of all the pumpkin recipes we make each year when fall stats to make an appearance, pumpkin bread is the one I look forward to the most. Pumpkin Carrot Muffins | A mix of pumpkin and carrot gives you a delicious and super moist muffin. Line a 12-cup muffin tin with liners or grease with butter or cooking spray. Mix well. In a mixing bowl with an electric mixer, beat the sugar with the vegetable oil, eggs, vanilla, and orange zest until well blended. Line regular size cupcake pans with 18 cupcake papers. May 21, 2018 - Hello, Fall. Add to dry ingredients and mix well using a hand mixer. Add raisins and walnuts if you like them and pour into greased muffin tin. Tender and moist pumpkin muffins with carrots, apples, walnuts and a sandy crumb topping, they are perfect for breakfast or dessert. This moist pumpkin bread gets great texture and flavor from the chopped walnuts and dates or raisins, along with a complementary mixture of spices. Bake at 350 degrees for 50 minutes and check for doneness. Loaded with raisins, nuts, and spice. Bake: Use a 3/4 measuring cup to scoop the muffins into the prepared tin. Leave muffins … Thank God that my local grocery store has now Bake for 20-22 minutes. I found the originally recipe and it was for quick bread, however I switched up a few ingredients, changed the measurements a bit and decided to try them as muffins. Serve as a breakfast bread with butter or cream cheese, or gussy it up with a sauce or whipped cream and serve it as a dessert. Make Pumpkin Bread Instead. I upped the raisins as well and left out the walnuts. Stir in raisins and walnuts. To make fresh pumpkin puree, roast some large chunks of pumpkin until tender, let them cool completely, and whirl them in a blender. Fold in nuts and Don’t over mix. Stir in raisins and nuts. In a separate bowl, mix together the pumpkin, soy milk, coconut oil, and molasses. I have to confess, I’m one of those people who becomes totally obsessed with pumpkin every year between the months of September and November. Pour into a greased 15x10x1-in. Preparation. Divide the batter between the muffin cups and bake for about 22 minutes. In a separate bowl slightly beat eggs. 1 ½ cup sugar. baking powder, cinnamon, raisins, salt, almond milk, maple syrup and 8 more Cinnamon Apple Raisin Muffins A Latte with Ott A cinnamon, vanilla, salt, apples, chopped walnuts, baking soda and 7 … 2 1/2 cups whole wheat flour. Soft and Caky Pumpkin Muffins with Dates and Nuts Print. Bake it in a preheated oven at 350°F/180°C for 50-65 minutes until a toothpick inserted into the center of the bread comes out clean. Mix-ins: Chop the walnuts and apples. Thank God that my local grocery store has now Fold in the apple, raisins, and walnuts. Stir to combine. The smell of it baking makes our entire house smell amazing from the moment you walk in the front door. 2 teaspoons baking powder. Pecan Pie Muffins | Love pecan pie? In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. ½ cup chopped walnuts . 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Set aside. While canned pumpkin puree should be fine, nothing beats fresh puree from a roasted pumpkin. Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups. 0 from 0 votes 1/2 teaspoon salt. Preheat oven to 400 degrees. These one-bowl Pumpkin Morning Glory Muffins are packed with walnuts, raisins, shredded coconut, crushed pineapple, and grated carrots. So to start off my new goal of posting at least one recipe a week I am beginning with these pumpkin spice muffins. In a mixing bowl, mix together flour, baking soda, baking powder, salt, spices, and Kaffree Roma. The recipe is based on one from Laila Ali in her new cookbook, Food for Life, which I found in the February 2018 issue of Oprah magazine. Line a 12-cup muffin pan with paper liners. Preheat oven to 350 degrees and position baking rack in center of oven. 2 1/2 teaspoons pumpkin pie spice. Stir the eggs and honey into the bowl with the bran cereal, then stir in the dry ingredients. Heat orange juice just to a simmer on the stovetop or in the microwave. These Carrot Muffins with Raisins, Walnuts, and Maca Powder are delicious and packed full of healthy ingredients. Breads + Muffins, Breakfast, Gluten Free, Meal Prep, Oatmeal, Recipes, Video Gluten Free, Healthy, Maple Syrup, Muffins, Oatmeal, Pecans, pumpkin, pumpkin spice, Raisins About Dani Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! ginger, allspice and nutmeg. Orange Walnut Glaze: 1 ½ cups of powdered sugar. Add the wet ingredients to the dry and fold together. Bake 20 minutes or until a toothpick comes out clean. DIRECTIONS: Preheat the oven to 350 degrees. Add the pumpkin purée, oil, and sugar. Then use a peeler to shred the carrots. Healthy Pumpkin Raisin Muffins - a fall-inspired muffin recipe with pumpkin, walnuts, raisins, pumpkin spice AND it’s whole grain! The bread is done when a clean toothpick inserted in center comes out clean. Ingredients. 4. to print the recipe, click here Fold walnuts and raisins into dough; mix together. Place approximately ¼ a cup of the batter in each muffin holder. Dried cranberries are another possibility for this recipe, or try it with another kind of chopped dried fruit. Pour the wet ingredients into the dry ingredients. Make a well in the center and whisk in egg, milk, canola oil, and pumpkin. These pumpkin spice muffins are flavoured with cinnamon, nutmeg, cloves, and ginger, and are studded with raisins and walnut pieces. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan. ... 1/2 cup chopped walnuts or pecans 1/3 cup chopped dates; Instructions. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More To make the recipe plant based, I … The moist bread is filled with raisins and walnuts, but feel free to leave the raisins out or substitute dried cranberries. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. The flavor of these muffins comes from the pumpkin puree (obviously), some brown sugar and a good hit of spice. Melt butter and cool slightly. This is a wonderful recipe for fall, using many ingredients that are in season – pumpkin, apples, walnuts and carrots. These muffins are the first in a series of pumpkin-inspired recipes that I have been dying to make. Let the muffins cool in the pan for a couple of minutes, then move them to a wire rack to cool completely. I use a 9×5-inch pan. Serve these with a cup of cold milk or a mug of tea on a blustery fall day. Whisk flour through brown sugar together. ¼ cup orange juice. Use a toothpick to test if the muffins are ready. You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. Remove from oven. Spoon into muffin tin. Be very careful not to … In a large bowl, whisk together all of the dry ingredients: flour, baking soda, baking powder, salt, cinnamon. Feel free to replace the cinnamon and cloves with a pumpkin pie spice mixture. The craggy tops hide a soft and flavourful crumb which tastes just like Thanksgiving. Slowly add the flour mixture until all ingredients are thoroughly mixed together. Bake at 325˚F for about 30 to 35 minutes. Once the mix-ins are ready, fold the carrots, walnuts, raisins, coconuts, and apples into the batter. 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