Fold in nuts and 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! Remove from oven. Store leftover muffins in an airtight container in the refrigerator. 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. In a mixing bowl, mix together flour, baking soda, baking powder, salt, spices, and Kaffree Roma. Preparation. 2 1/2 cups whole wheat flour. Bake: Use a 3/4 measuring cup to scoop the muffins into the prepared tin. Preheat oven to 350 degrees and position baking rack in center of oven. Line a 12-cup muffin pan with paper liners. 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. Let the muffins cool completely before removing them from their liners. While canned pumpkin puree should be fine, nothing beats fresh puree from a roasted pumpkin. So to start off my new goal of posting at least one recipe a week I am beginning with these pumpkin spice muffins. Filled cups level to top as another reviewer suggested and they turned out very good, my three year old son loved them. Measure out the flour, sugars, baking soda, salt … Healthy Pumpkin Raisin Muffins - a fall-inspired muffin recipe with pumpkin, walnuts, raisins, pumpkin spice AND it’s whole grain! Pumpkin Spice Muffins with Walnuts and Raisins. These pumpkin spice muffins are flavoured with cinnamon, nutmeg, cloves, and ginger, and are studded with raisins and walnut pieces. Bake 20 minutes or until a toothpick comes out clean. Pumpkin Carrot Muffins | A mix of pumpkin and carrot gives you a delicious and super moist muffin. 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. Line regular size cupcake pans with 18 cupcake papers. Once the mix-ins are ready, fold the carrots, walnuts, raisins, coconuts, and apples into the batter. This is a wonderful recipe for fall, using many ingredients that are in season – pumpkin, apples, walnuts and carrots. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. This moist pumpkin bread gets great texture and flavor from the chopped walnuts and dates or raisins, along with a complementary mixture of spices. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan. 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 … The craggy tops hide a soft and flavourful crumb which tastes just like Thanksgiving. 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. 1 teaspoon baking soda. Spoon into muffin tin. baking pan. Divide the batter between the muffin cups and bake for about 22 minutes. Heat orange juice just to a simmer on the stovetop or in the microwave. Portion 3.9 ounces (110 grams) of batter into each greased or paper-lined muffin cup. Add to dry ingredients and mix well using a hand mixer. 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. ginger, allspice and nutmeg. ¼ cup orange juice. DIRECTIONS: Preheat the oven to 350 degrees. We used chopped pecans in the pumpkin bread pictured. Pour the wet ingredients into the dry ingredients. Fold walnuts and raisins into dough; mix together. These muffins are the first in a series of pumpkin-inspired recipes that I have been dying to make. Preheat the oven to 375º. Stir the eggs and honey into the bowl with the bran cereal, then stir in the dry ingredients. The moist bread is filled with raisins and walnuts, but feel free to leave the raisins out or substitute dried cranberries. These muffins are the first in a series of pumpkin-inspired recipes that I have been dying to make. ½ cup chopped walnuts . These one-bowl Pumpkin Morning Glory Muffins are packed with walnuts, raisins, shredded coconut, crushed pineapple, and grated carrots. Whisk flour through brown sugar together. Let the muffins cool in the pan for a couple of minutes, then move them to a wire rack to cool completely. Add oil, pumpkin and vanilla. The bread is done when a clean toothpick inserted in center comes out clean. Tender and moist pumpkin muffins with carrots, apples, walnuts and a sandy crumb topping, they are perfect for breakfast or dessert. Bake for 20-22 minutes. You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. 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. Add the wet ingredients to the dry and fold together. They make for a perfect and comforting fall breakfast treat! Orange Walnut Glaze: 1 ½ cups of powdered sugar. Add raisins and walnuts if you like them and pour into greased muffin tin. I made the muffins last night, using a heaping cup of fresh pumpkin puree and 2 1/2 tsp pumpkin pie spice. In a separate bowl, mix together the pumpkin, soy milk, coconut oil, and molasses. Ingredients. Line a 12-cup muffin tin with liners or grease with butter or cooking spray. Pour the flour/bran mixture into the pumpkin mixture and combine until just moistened. Fold in nuts. To make the recipe plant based, I … Whisk them together. Pecan Pie Muffins | Love pecan pie? In a separate bowl slightly beat eggs. Serve these with a cup of cold milk or a mug of tea on a blustery fall day. Make a well in the center and whisk in egg, milk, canola oil, and pumpkin. Make Pumpkin Bread Instead. Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups. ENJOY! 2. The flavor of these muffins comes from the pumpkin puree (obviously), some brown sugar and a good hit of spice. Feel free to replace the cinnamon and cloves with a pumpkin pie spice mixture. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. 1 cup pumpkin puree (I use canned) Mix well. 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