Pumpkin Raspberry Muffins Recipes

PUMPKIN-RASPBERRY MUFFINS

Pumpkin-Raspberry Muffins image

Make and share this Pumpkin-Raspberry Muffins recipe from Food.com.

Provided by Stepsinstilettos

Categories Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

1 cup quinoa flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda

Steps:

Preheat oven to 350 degrees. Mix wet ingredients together in a mixing bowl. In a separate bowl add the dry ingredients, stir, then add into the mixing bowl. Beat until mixture looks creamy. Put 2-3 tablespoons into each muffin liner/container. Cook for 20 minutes.

Nutrition Facts : Calories 26.1, Fat 0.2, Sodium 143.4, Carbohydrate 5.7, Fiber 0.8, Protein 1

PERFECT PUMPKIN MUFFINS

Perfect Pumpkin Muffins image

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Provided by SASHA

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 35m

Yield 14

Number Of Ingredients 14

Ingredients

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g

RASPBERRY MUFFINS

Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

Ingredients

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

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