Autumnsweetpotatoorpumpkinmuffins Recipes

SWEET POTATO MUFFINS

Steps:

• Mix flour,sugar and cinnamon together and stir well.
• Mix in cooking oil and eggs; stir in sweet potatoes, raisins, vanilla and nuts.
• Line muffin tin with paper liners.
• Fill about 1/2 full.
• Bake at 350 degrees for 30 min.
• The muffin mixture will keep in refrig for 3 days.

AUTUMN MUFFINS

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.

DELICIOUS SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
• Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

AUTUMN MUFFINS

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.

PUMPKIN MUFFINS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
• In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

SWEET POTATO CASSEROLE MUFFINS

Steps:

• Position oven rack in center position. Preheat the oven to 400°F.
• Prick the potato in several places with a fork. Lay a piece of tin foil on your oven rack to catch the drips. Place the sweet potato on the foil. Bake for 1 hour and 15 minutes or until soft. Transfer the sweet potato to a wire rack an cool for 10 minutes.
• Leave the oven on at 400°F (The potato can be baked up to 48 hours ahead of time, cool it completely, and tightly wrap it in plastic wrap, and store in the refrigerator.).
• Meanwhile, prepare the muffin pans. Spray the cups and the rims that surround them with the cooking spray. If using paper cups, drop them in the holes. If using silicon muffin tins, spray as directed and put them on a cookie sheet.
• Whisk the flour, baking soda, cinnamon, baking powder, salt, nutmeg, marshmallows and dried pineapple in a medium bowl until well mixed. Set aside.
• Peel the potato and measure out 1 cup of the cooked potato. Place in a large bowl. (Reserve any additional sweet potato for later use.) Whisk in the egg and melted butter until smooth. Whisk in the maple syrup, milk and lemon juice. Stir in the flour mixture with a wooden spoon only until moistened, but also so that the batter is uniform with no streaks of sweet potato.
• Fill the prepared muffin tins 3/4 full. Use any excess batter for a second baking or discard. Bake for 20 minutes, or until the muffins are well browned, with rounded, cracked tops. A toothpick inserted into the center of a muffin should come out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it from the pan and then set on the wire rack to cool for 5 minutes more before serving. If storing or freezing them, cool completely before putting them into an air tight container, or in freezer safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.

PUMPKIN PIE-OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
• Spoon batter into the prepared muffin tin, filling cups 3/4 full.
• Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.

AUTUMN SWEET POTATO (OR PUMPKIN) MUFFINS

Steps:

• Preheat oven to 375°F.
• Lightly coat 12 muffin cups with nonstick cooking spray.
• In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
• In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
• Make a well in center of dry ingredients; add milk mixture and stir just to combine.
• Stir in crystallized ginger.
• Spoon batter into prepared muffin cups.
• Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
• Remove muffin pan to wire rack.
• Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
• Serve warm or cool completely and store in an airtight container at room temperature.

OCTOBER OATMEAL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 6 muffin cups with cooking spray.
• Whisk all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into the dry ingredients until batter is smooth; fold oats into batter. Scoop batter into prepared muffin cups, filling them to the top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

AUTUMN PUMPKIN MUFFINS

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.