Autumn Muffins Recipes

AUTUMN MUFFINS

Autumn Muffins image

This is a wonderful and healthy recipe I got from a Prevention cookbook several years ago. High in fiber, low in fat with no added salt, it has natural sweetness and is delicious and filling. I always use whole wheat flour with it. These also freeze nicely and can be thawed in the microwave in about 20 seconds.

Provided by queen-o-my-kitchen

Categories Quick Breads

Time 55m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour or 1 cup whole wheat flour
1/2 cup oat bran
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ginger
1 teaspoon nutmeg
2 teaspoons cinnamon
3/4 cup brown sugar, packed
1/2 cup unsweetened applesauce
3 egg whites
1 teaspoon vanilla
1 cup canned pumpkin
3/4 cup low-fat granola
1/2 cup raisins
1 cup apple, chopped
2 tablespoons brown sugar
1/4 cup low-fat granola

Steps:

Whisk together the flour, oat bran, baking soda, baking powder, and spices.
Mix 3/4 c brown sugar, applesauce, egg whites, and vanilla in a large bowl.
Add flour mixture and mix quickly.
Fold in 3/4 cup granola, raisins, and apples.
Spray muffin pans with nonstick spray.
Fill muffin pans 3/4 full with batter.
Sprinkle a small amount of brown sugar and granola on top of each muffin, pressing gently into batter.
Bake at 350 for 30-35 minutes, or until toothpick inserted comes out clean.
Cool 5 minutes in pan; remove from pan and finish cooling on rack.

Nutrition Facts : Calories 150.5, Fat 0.6, SaturatedFat 0.2, Sodium 138.2, Carbohydrate 35.8, Fiber 2.3, Sugar 21, Protein 3.1

AUTUMN MUFFINS

Autumn Muffins image

Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.

Provided by JACLYN

Categories Bread Quick Bread Recipes Muffin Recipes

Time 1h15m

Yield 18

Number Of Ingredients 16

Ingredients

¾ cup brown sugar
¾ cup white sugar
3 cups all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup butter, melted
2 eggs, beaten
1 ¼ cups milk
1 cup chopped cranberries
1 cup chopped, peeled apple
½ cup chopped dried figs
¾ cup chopped toasted hazelnuts

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.9 g, Cholesterol 49.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 283.5 mg, Sugar 22.3 g

AUTUMN PUMPKIN MUFFINS

Autumn Pumpkin Muffins image

These muffins freeze really well, especially when you decide to throw a last minute coffee. Just thaw them out overnight and pop them in the microwave or in a real low oven for a few minutes for a just baked aroma throughout the house! Enjoy!

Provided by Designing Diva

Categories Quick Breads

Time 40m

Yield 18 muffins

Number Of Ingredients 18

Ingredients

3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
2 cups canned pumpkin
1 cup canola oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins (optional)
cooking spray
1 1/2 cups confectioners' sugar
1 teaspoon grated orange peel
6 teaspoons orange juice
additional chopped walnuts (optional)

Steps:

Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
Add set-aside dry ingredients and mix well.
By hand, stir in walnuts and raisins.
Pour batter evenly into prepared muffin tin openings.
Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
For Orange Glaze:.
Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.

Nutrition Facts : Calories 429.8, Fat 17.6, SaturatedFat 1.6, Cholesterol 35.2, Sodium 303, Carbohydrate 65.5, Fiber 2, Sugar 44.5, Protein 4.9

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