PUMPKIN WALNUT MUFFINS
This delicious recipe makes 2 dozen of the tastiest muffins filled with raisins and walnuts along with a combination of spices. You probably won't have any left over, but if you do, they freeze very well. Dough needs to stand for one hour at room temperature before baking. Recipe found on the internet.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 14
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.
Nutrition Facts : Calories 216.7, Fat 8.6, SaturatedFat 1.1, Cholesterol 26.4, Sodium 219.2, Carbohydrate 33.9, Fiber 1.4, Sugar 22.7, Protein 3.1
PUMPKIN RAISIN MUFFINS
A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes. I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.
Provided by Judy from Hawaii
Categories Quick Breads
Time 45m
Yield 36 muffins
Number Of Ingredients 11
Steps:
- Mix oil& sugar.
- Add eggs& pumpkin.
- Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
- Stir in raisins.
- Pour into greased muffin tins& bake at 350 degrees for 30 minutes.
COUNTRY PUMPKIN MUFFINS
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
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.
PERFECT PUMPKIN MUFFINS
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 Pumpkin Bread
Time 35m
Yield 14
Number Of Ingredients 14
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
PUMPKIN NUT MUFFINS
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
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
PUMPKIN-WALNUT MUFFINS
Provided by Craig Claiborne
Categories breakfast, side dish
Time 50m
Yield 12 muffins
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 59 milligrams, Sugar 7 grams, TransFat 0 grams
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