Nutty Pumpkin Muffins Recipes

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COUNTRY PUMPKIN MUFFINS



Country Pumpkin Muffins image

At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too.

Provided by Taste of Home

Time 25m

Yield 2-1/4 dozen.

Number Of Ingredients 14

2 cups sugar
1/2 cup vegetable oil
3 large eggs
1-1/2 cups canned pumpkin
1/2 cup water
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1-1/2 cups raisins
1 cup chopped walnuts

Steps:

  • In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN MUFFINS



Pumpkin Muffins image

Why buy these fall favorites at your local coffeeshop? This recipe comes together easily-no electric mixer required-and you'll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 13

1 1/2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher (coarse) salt
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
  • Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

PUMPKIN NUT MUFFINS



Pumpkin Nut Muffins image

Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.

Provided by Amy Posont

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 24

Number Of Ingredients 14

2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs
⅓ cup buttermilk
⅓ cup butter, melted
1 tablespoon molasses
½ teaspoon vanilla extract
1 cup white sugar
1 cup canned pumpkin
½ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
  • Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
  • Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
  • Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.4 g, Cholesterol 22.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 115.3 mg, Sugar 9.5 g

NUTTY PUMPKIN MUFFINS



Nutty Pumpkin Muffins image

This medley of harvest flavors makes these muffins perfect for cool fall mornings. But my family enjoys them year-round, so I always have the ingredients on hand for fresh-from-the-oven goodness.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 11

2 large eggs, beaten
1-1/2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
1/3 cup water
1-2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped cashews or walnuts

Steps:

  • Preheat oven to 350°. Whisk together eggs, sugar, pumpkin, oil and water. In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full. , Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool on wire rack.

Nutrition Facts :

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