Here is a pecan pie muffin that is tender, moist, and gives you all the flavors of pie in a muffin form. Add the pumpkin purée, oil, and sugar. Bake 20 minutes or until a toothpick comes out clean. These Carrot Muffins with Raisins, Walnuts, and Maca Powder are delicious and packed full of healthy ingredients. Bake it in a preheated oven at 350°F/180°C for 50-65 minutes until a toothpick inserted into the center of the bread comes out clean. The flavor of these muffins comes from the pumpkin puree (obviously), some brown sugar and a good hit of spice. This is a wonderful recipe for fall, using many ingredients that are in season – pumpkin, apples, walnuts and carrots. 2 1/2 teaspoons pumpkin pie spice. ½ cup raisins . 1 ½ cup sugar. DIRECTIONS: Preheat the oven to 350 degrees. While canned pumpkin puree should be fine, nothing beats fresh puree from a roasted pumpkin. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan. I upped the raisins as well and left out the walnuts. Let the muffins cool in the pan for a couple of minutes, then move them to a wire rack to cool completely. This moist pumpkin bread gets great texture and flavor from the chopped walnuts and dates or raisins, along with a complementary mixture of spices. 4. Pumpkin Spice Muffins with Walnuts and Raisins. 2 1/2 cups whole wheat flour. They make for a perfect and comforting fall breakfast treat! We used chopped pecans in the pumpkin bread pictured. to print the recipe, click here Set aside. I made the muffins last night, using a heaping cup of fresh pumpkin puree and 2 1/2 tsp pumpkin pie spice. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More Thank God that my local grocery store has now Bake for 30-35 minutes. Orange Walnut Glaze: 1 ½ cups of powdered sugar. Bake at 350 degrees for 50 minutes and check for doneness. Portion 3.9 ounces (110 grams) of batter into each greased or paper-lined muffin cup. Bake for 20-22 minutes. A great on-the-go fall breakfast. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts. Ingredients. Let the muffins cool completely before removing them from their liners. baking pan. Make Pumpkin Bread Instead. The moist bread is filled with raisins and walnuts, but feel free to leave the raisins out or substitute dried cranberries. The recipe is based on one from Laila Ali in her new cookbook, Food for Life, which I found in the February 2018 issue of Oprah magazine. Soft and Caky Pumpkin Muffins with Dates and Nuts Print. Nov 5, 2018 - Hello, Fall. 2 teaspoons baking powder. I use a 9×5-inch pan. 1/2 teaspoon salt. baking powder, cinnamon, raisins, salt, almond milk, maple syrup and 8 more Cinnamon Apple Raisin Muffins A Latte with Ott A cinnamon, vanilla, salt, apples, chopped walnuts, baking soda and 7 … Whisk flour through brown sugar together. These muffins are pretty moist and I like the crunchier outside so I don’t use the paper cups since the muffins tend to stick. ginger, allspice and nutmeg. These pumpkin spice muffins are flavoured with cinnamon, nutmeg, cloves, and ginger, and are studded with raisins and walnut pieces. Line regular size cupcake pans with 18 cupcake papers. 1.5 tsp pumpkin pie spice 3/4 c dark brown sugar 1 c raisins 1/2 c walnuts, chopped 1 egg, beaten 1/3 c canola oil 3/4 c skim milk 1 c pumpkin (I used canned) Directions 1. Measure out the flour, sugars, baking soda, salt … Fold in the apple, raisins, and walnuts. Whisk them together. Dried cranberries are another possibility for this recipe, or try it with another kind of chopped dried fruit. Bake: Use a 3/4 measuring cup to scoop the muffins into the prepared tin. Stir in raisins and walnuts. Mix-ins: Chop the walnuts and apples. Bake at 325˚F for about 30 to 35 minutes. In a small bowl, beat egg and milk together; mix in oil and vanilla. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. Add to dry ingredients and mix well using a hand mixer. Then use a peeler to shred the carrots. Fold in nuts. Store leftover muffins in an airtight container in the refrigerator. Thank God that my local grocery store has now Preparation. In a separate bowl, mix together the pumpkin, soy milk, coconut oil, and molasses. Make a well in the center and whisk in egg, milk, canola oil, and pumpkin. Gently add the raisins and walnuts. Pour the wet ingredients into the dry ingredients. ... 1/2 cup chopped walnuts or pecans 1/3 cup chopped dates; Instructions. Add the wet ingredients to the dry and fold together. VERY generously butter 8 small loaf pans, or 2 9 x 5 loaf pans, set aside. May 21, 2018 - Hello, Fall. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Pumpkin Carrot Muffins | A mix of pumpkin and carrot gives you a delicious and super moist muffin. Healthy Pumpkin Raisin Muffins - a fall-inspired muffin recipe with pumpkin, walnuts, raisins, pumpkin spice AND it’s whole grain! Feel free to replace the cinnamon and cloves with a pumpkin pie spice mixture. 1 teaspoon baking soda. 0 from 0 votes Melt butter and cool slightly. Pecan Pie Muffins | Love pecan pie? The bread is done when a clean toothpick inserted in center comes out clean. Pour the flour/bran mixture into the pumpkin mixture and combine until just moistened. The craggy tops hide a soft and flavourful crumb which tastes just like Thanksgiving. The smell of it baking makes our entire house smell amazing from the moment you walk in the front door. Tender and moist pumpkin muffins with carrots, apples, walnuts and a sandy crumb topping, they are perfect for breakfast or dessert. Be very careful not to … Serve these with a cup of cold milk or a mug of tea on a blustery fall day. In a separate bowl slightly beat eggs. ½ cup chopped walnuts . Divide the batter between the muffin cups and bake for about 22 minutes. These muffins are the first in a series of pumpkin-inspired recipes that I have been dying to make. Add raisins or currants and remove from heat. Place approximately ¼ a cup of the batter in each muffin holder. I found the originally recipe and it was for quick bread, however I switched up a few ingredients, changed the measurements a bit and decided to try them as muffins. Slowly add the flour mixture until all ingredients are thoroughly mixed together. Add oil, pumpkin and vanilla. Breads + Muffins, Breakfast, Gluten Free, Meal Prep, Oatmeal, Recipes, Video Gluten Free, Healthy, Maple Syrup, Muffins, Oatmeal, Pecans, pumpkin, pumpkin spice, Raisins About Dani Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! Fold walnuts and raisins into dough; mix together. ENJOY! Use a toothpick to test if the muffins are ready. Heat orange juice just to a simmer on the stovetop or in the microwave. In a mixing bowl with an electric mixer, beat the sugar with the vegetable oil, eggs, vanilla, and orange zest until well blended. Fold in nuts and ¼ cup orange juice. I have to confess, I’m one of those people who becomes totally obsessed with pumpkin every year between the months of September and November. To make fresh pumpkin puree, roast some large chunks of pumpkin until tender, let them cool completely, and whirl them in a blender. In a large bowl, beat the sugar, pumpkin, oil and eggs. Add raisins and walnuts if you like them and pour into greased muffin tin. In a mixing bowl, mix together flour, baking soda, baking powder, salt, spices, and Kaffree Roma. Line a 12-cup muffin tin with liners or grease with butter or cooking spray. These muffins are the first in a series of pumpkin-inspired recipes that I have been dying to make. 3. In a medium bowl, mix together the flour, sugar, walnuts, raisins, baking powder, cinnamon, pumpkin spice, and salt. 2. Remove from oven. Add egg mixture to dry ingredients, stir until just combined. Preheat oven to 350 degrees and position baking rack in center of oven. So to start off my new goal of posting at least one recipe a week I am beginning with these pumpkin spice muffins. Pour into a greased 15x10x1-in. In a large bowl, whisk together all of the dry ingredients: flour, baking soda, baking powder, salt, cinnamon. Stir to combine. Whisk together till the batter is well-mixed, but a few small clumps are OK. Add the cranberries and walnuts to the batter and use a spatula to fold them into the batter. Spoon into muffin tin. Don’t over mix. Leave muffins … To make the recipe plant based, I … In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. These one-bowl Pumpkin Morning Glory Muffins are packed with walnuts, raisins, shredded coconut, crushed pineapple, and grated carrots. In a separate larger bowl mix together eggs, sugar, oil, applesauce, vanilla and pumpkin. Preheat the oven to 375º. 1 cup pumpkin puree (I use canned) Stir the eggs and honey into the bowl with the bran cereal, then stir in the dry ingredients. 1 cup pumpkin puree. Mix well. Filled cups level to top as another reviewer suggested and they turned out very good, my three year old son loved them. Loaded with raisins, nuts, and spice. Preheat oven to 400 degrees. You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups. Line a 12-cup muffin pan with paper liners. Serve as a breakfast bread with butter or cream cheese, or gussy it up with a sauce or whipped cream and serve it as a dessert. Once the mix-ins are ready, fold the carrots, walnuts, raisins, coconuts, and apples into the batter. 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