Pumpkin Walnut And Flax Breakfast Muffins Recipes

FLAXSEED PUMPKIN MUFFINS

Steps:

• Preheat the oven to 180C/350F degrees.
• Grease a muffin tin (it makes 9 muffins) or use muffin cases.
• Place all the dry ingredients in a bowl and mix well.
• Add the butter, eggs, pumpkin and vanilla and stir until combine thoroughly.
• Spoon the mixture into the muffin tin.
• Bake for 20-30 minutes until the tops are firm.
• Blend all of the topping ingredients together until smooth (I use a hand blender but a fork and elbow power is good too!).
• When the muffins are cool, spread the topping over them.
• Eat and enjoy!

PUMPKIN WALNUT CRUNCH MUFFINS

Steps:

• Position a rack in the center of the oven and preheat to 425 degrees F. Line every other cup in 2 muffin pans with muffin liners, for a total of 12 cups. (This will allow the tops to spread and the muffins to bake more evenly.)
• Cook the butter in a small saucepan over medium heat until melted and starting to brown, 3 to 4 minutes. Immediately pour the butter into a medium heatproof bowl and set aside.
• Sift the flour, brown sugar, granulated sugar, cinnamon, ginger, cloves, baking powder, baking soda and salt into a large bowl. Set aside.
• Add the oil, pumpkin puree and 2 tablespoons water to the brown butter. Whisk until combined, about 20 seconds. Add the eggs and vanilla and whisk until smooth and lightened, about 30 seconds.
• Stir the liquid ingredients into the dry ingredients with a rubber spatula just until combined. Divide the batter evenly among the 12 liners (about a heaping 1/4 cup for each). Sprinkle the tops with the walnuts and pepitas. Sprinkle again with the raw sugar.
• Place both muffin pans on the center oven rack and turn the oven temperature down to 375 degrees F. Bake, rotating the pans about 3/4 of the way through baking, until a toothpick inserted into the muffins comes out with a just a few moist crumbs clinging to it, 24 to 26 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on the rack.

COUNTRY PUMPKIN MUFFINS

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.

PUMPKIN WALNUT MUFFINS

Steps:

• Mix together sugar, oil, eggs, pumpkin and water in a large bowl.
• Sift together all dry ingredients and add to mixture.
• Mix and add raisins and walnuts.
• Let stand one hour at room temperature.
• Place in greased muffin tins and bake at 400° for 15 minutes.
• To freeze: when completely cool, place on cookie sheet and freeze uncovered, then place in plastic freezer bags.
• Can just defrost when needed or microwave individual muffins for 20 seconds on high.

PUMPKIN-WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
• Break eggs into mixing bowl and beat lightly. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin purée and melted butter, and blend.
• Sift together flour and baking powder and beat them into egg mixture. Stir in walnuts.
• Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full. Place tins in oven and bake 20 to 25 minutes.

WALNUT AND FLAX SEED MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
• Place walnuts in the bowl of a food processor; pulse until finely chopped.
• Mix chopped walnuts and flax seeds in a large bowl. Mix in self-rising flour, butter, brown sugar, eggs, and milk until batter is smooth and no longer lumpy. Stir in cinnamon. Fill muffin liners 3/4 full with batter.
• Bake in the preheated oven until muffins are golden brown and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a rack to cool completely.

PUMPKIN WALNUT MUFFINS

Steps:

• Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups.
• Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.

PALEO(ISH) PUMPKIN WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk pumpkin puree, coconut flour, coconut oil, agave nectar, eggs, cinnamon, vanilla extract, nutmeg, baking powder, and pumpkin pie spice together in a bowl until batter is smooth; fold in walnuts. Spoon about 3 tablespoons batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.

PUMPKIN WALNUT AND FLAX BREAKFAST MUFFINS

Steps:

• Grind up your walnuts in a blender or coffee grinder. Two cups of walnuts should be close, but you may need a little more in order to get one full cup of walnut meal. If you can find it in the store, then skip this step. Set aside.
• Mix all the wet ingredients together.
• Add the baking soda, salt, cinnamon, nutmeg, allspice, cloves, and salt.
• Add the flour, walnut meal, and flax meal.
• Blend well.
• Pour into jumbo muffin tins.
• Bake at 350 for about 40 minutes. I would check them after 30 minutes though, depending on your oven. When a toothpick comes out clean they are done!
• The consistency will be a little more crumbly than other muffins, this is because of the low flour content. If you don't like the texture, you can halve the walnut meal and flax meal, and increase the total flour to 2 and a third cups.
• Enjoy!