KIM'S VIRTUOUS MINI PUMPKIN MUFFINS
A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!
Provided by Kimberly Simpson Rice
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
- Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 141.6 mg, Sugar 6.1 g
MINI PUMPKIN CHOCOLATE CHIP MUFFINS
Provided by Food Network
Time 50m
Yield 48 mini muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
- Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
- Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.
MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE
Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
Provided by USA WEEKEND Pam Anderson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 36
Number Of Ingredients 14
Steps:
- Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
- Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
- Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
- Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g
MINI PUMPKIN FLAX MUFFINS
Make and share this Mini Pumpkin Flax Muffins recipe from Food.com.
Provided by Caramella Girl
Categories Quick Breads
Time 40m
Yield 24 mini muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a mini cupcake/muffin pan with non-stick spray or line with baking cups.
- In a large bowl of a mixer, beat together pumpkin and Stevia. Then beat in eggs one at a time.
- Add the sugar-free syrup and vanilla, and mix well.
- With mixer on low, gradually add ground flax 1/3 at a time until well combined.
- Stir in salt, cinnamon and nutmeg.
- Spoon mixture into cups, filling about 2/3 of the way.
- Place in oven and bake for 25 to 30 minutes.
- Cool for 5 minutes before releasing muffins to a wire rack to cool completely.
Nutrition Facts : Calories 35.2, Fat 2.4, SaturatedFat 0.3, Cholesterol 15.5, Sodium 13.9, Carbohydrate 2.1, Fiber 1.4, Sugar 0.3, Protein 1.5
PUMPKIN & FLAX SEED MUFFINS
Make and share this Pumpkin & Flax Seed Muffins recipe from Food.com.
Provided by rachel.waugh
Categories Quick Breads
Time 36m
Yield 24 Muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 400 degrees F.
- Mix All dry ingredients and set aside.
- Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
- Fill muffin pan with mix, will be pretty full.
- Bake at 400 for 15-20 minutes.
- Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
- Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
- Doubles easily (if you have a BIG bowl).
Nutrition Facts : Calories 84.6, Fat 3.9, SaturatedFat 0.9, Cholesterol 37.4, Sodium 252.6, Carbohydrate 10.8, Fiber 2.3, Sugar 0.4, Protein 3.9
PROTEIN PUMPKIN FLAX MINI LOAVES OR MUFFINS
Make and share this Protein Pumpkin Flax Mini Loaves or Muffins recipe from Food.com.
Provided by Lynn S.
Categories Quick Breads
Time 45m
Yield 8 mini loaves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
- Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
- In a separate bowl, combine egg whites and pumpkin.
- Mix dry and wet ingredients together until blended.
- Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
- Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).
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