So to start off my new goal of posting at least one recipe a week I am beginning with these pumpkin spice muffins. Remove from oven. May 21, 2018 - Hello, Fall. Thank God that my local grocery store has now Melt butter and cool slightly. Fold in nuts and The smell of it baking makes our entire house smell amazing from the moment you walk in the front door. These Carrot Muffins with Raisins, Walnuts, and Maca Powder are delicious and packed full of healthy ingredients. Stir to combine. Nov 5, 2018 - Hello, Fall. These pumpkin spice muffins are flavoured with cinnamon, nutmeg, cloves, and ginger, and are studded with raisins and walnut pieces. Fold walnuts and raisins into dough; mix together. Heat orange juice just to a simmer on the stovetop or in the microwave. 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. Make a well in the center and whisk in egg, milk, canola oil, and pumpkin. Add raisins or currants and remove from heat. 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. Add oil, pumpkin and vanilla. 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. They make for a perfect and comforting fall breakfast treat! Stir the eggs and honey into the bowl with the bran cereal, then stir in the dry ingredients. Mix well. Tender and moist pumpkin muffins with carrots, apples, walnuts and a sandy crumb topping, they are perfect for breakfast or dessert. ginger, allspice and nutmeg. ¼ cup orange juice. I upped the raisins as well and left out the walnuts. 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. ½ cup raisins . Measure out the flour, sugars, baking soda, salt … 3. In a medium bowl, mix together the flour, sugar, walnuts, raisins, baking powder, cinnamon, pumpkin spice, and salt. In a small bowl, beat egg and milk together; mix in oil and vanilla. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Soft and Caky Pumpkin Muffins with Dates and Nuts Print. Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups. In a large bowl, whisk together all of the dry ingredients: flour, baking soda, baking powder, salt, cinnamon. 1 cup pumpkin puree. Then use a peeler to shred the carrots. Fold in nuts. Preparation. Preheat oven to 350 degrees and position baking rack in center of oven. These muffins are the first in a series of pumpkin-inspired recipes that I have been dying to make. Bake at 350 degrees for 50 minutes and check for doneness. Loaded with raisins, nuts, and spice. 2 teaspoons baking powder. Filled cups level to top as another reviewer suggested and they turned out very good, my three year old son loved them. Ingredients. This moist pumpkin bread gets great texture and flavor from the chopped walnuts and dates or raisins, along with a complementary mixture of spices. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More ... 1/2 cup chopped walnuts or pecans 1/3 cup chopped dates; Instructions. Pumpkin Carrot Muffins | A mix of pumpkin and carrot gives you a delicious and super moist muffin. These muffins are the first in a series of pumpkin-inspired recipes that I have been dying to make. Orange Walnut Glaze: 1 ½ cups of powdered sugar. Fold in the apple, raisins, and walnuts. 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. In a separate bowl, mix together the pumpkin, soy milk, coconut oil, and molasses. Bake 20 minutes or until a toothpick comes out clean. Line regular size cupcake pans with 18 cupcake papers. Bake for 30-35 minutes. Pumpkin Spice Muffins with Walnuts and Raisins. 1 ½ cup sugar. In a large bowl, beat the sugar, pumpkin, oil and eggs. 1.5 tsp pumpkin pie spice 3/4 c dark brown sugar 1 c raisins 1/2 c walnuts, chopped 1 egg, beaten 1/3 c canola oil 3/4 c skim milk 1 c pumpkin (I used canned) Directions 1. In a mixing bowl, mix together flour, baking soda, baking powder, salt, spices, and Kaffree Roma. These one-bowl Pumpkin Morning Glory Muffins are packed with walnuts, raisins, shredded coconut, crushed pineapple, and grated carrots. 1 cup pumpkin puree (I use canned) 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. 4. The bread is done when a clean toothpick inserted in center comes out clean. In a separate bowl slightly beat eggs. The flavor of these muffins comes from the pumpkin puree (obviously), some brown sugar and a good hit of spice. Use a toothpick to test if the muffins are ready. Divide the batter between the muffin cups and bake for about 22 minutes. Bake for 20-22 minutes. DIRECTIONS: Preheat the oven to 350 degrees. While canned pumpkin puree should be fine, nothing beats fresh puree from a roasted pumpkin. Place approximately ¼ a cup of the batter in each muffin holder. In a separate larger bowl mix together eggs, sugar, oil, applesauce, vanilla and pumpkin. To make fresh pumpkin puree, roast some large chunks of pumpkin until tender, let them cool completely, and whirl them in a blender. This is a wonderful recipe for fall, using many ingredients that are in season – pumpkin, apples, walnuts and carrots. Feel free to replace the cinnamon and cloves with a pumpkin pie spice mixture. I use a 9×5-inch pan. Whisk flour through brown sugar together. Pecan Pie Muffins | Love pecan pie? In a mixing bowl with an electric mixer, beat the sugar with the vegetable oil, eggs, vanilla, and orange zest until well blended. 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. The moist bread is filled with raisins and walnuts, but feel free to leave the raisins out or substitute dried cranberries. 2 1/2 cups whole wheat flour. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. Spoon into muffin tin. 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. To make the recipe plant based, I … 2. Pour the flour/bran mixture into the pumpkin mixture and combine until just moistened. 1 teaspoon baking soda. Pour into a greased 15x10x1-in. ENJOY! We used chopped pecans in the pumpkin bread pictured. You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. 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. 1/2 teaspoon salt. Stir in raisins and walnuts. ½ cup chopped walnuts . Portion 3.9 ounces (110 grams) of batter into each greased or paper-lined muffin cup. Here is a pecan pie muffin that is tender, moist, and gives you all the flavors of pie in a muffin form. 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. Once the mix-ins are ready, fold the carrots, walnuts, raisins, coconuts, and apples into the batter. Mix-ins: Chop the walnuts and apples. Slowly add the flour mixture until all ingredients are thoroughly mixed together. Pans, set aside raisins as well and left out the flour, sugars, powder. 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