Fall is here, and that means pumpkin everything! The crisp air and colorful leaves always make me crave warm, comforting treats. Nothing quite hits the spot like a fresh pumpkin muffin straight from the oven. They’re the perfect blend of sweet and spicy, bringing a cozy vibe to your kitchen. To share the joy of fall baking, I’ve put together a collection of 27 healthy pumpkin muffin recipes that you’ll love.
If you’re someone who enjoys baking, especially during the fall, this post is just for you. Whether you’re a seasoned baker or just starting out, these recipes cater to all skill levels. You might be looking for a way to indulge without too much guilt. Or perhaps you want to fill your home with that lovely pumpkin spice aroma while staying on the healthier side. Whatever your reason, these recipes offer something special for every pumpkin lover.
What can you expect from this collection? Each recipe is not only healthy but also delicious. You’ll find options that are gluten-free, dairy-free, and packed with nutritious ingredients. From classic flavors to fun twists, these muffins will please both your taste buds and your conscience. Imagine biting into a soft, spiced muffin that’s good for you—sounds good, right?
So get ready to embrace the season with these delightful pumpkin muffins. You’ll enjoy the baking process and feel great about sharing them with friends and family. Let’s dive into this scrumptious world of fall baking together!
1. Classic Gluten-Free Pumpkin Spice Muffins
Start your fall baking adventure with the delightful classic gluten-free pumpkin spice muffins. These muffins are soft and moist, bursting with the warm flavor of pumpkin and a blend of spices like cinnamon and nutmeg. They make a perfect breakfast option or a quick snack to enjoy with your coffee. Made with almond flour, these treats are gluten-free without sacrificing taste.
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 150 per muffin
Nutrition Information:
– Protein: 5g
– Fat: 8g
– Carbohydrates: 20g
– Fiber: 2g
– Sugar: 5g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond flour
– 1/2 cup gluten-free all-purpose flour
– 1/4 cup maple syrup
– 1/4 cup melted coconut oil
– 2 eggs
– 2 teaspoons baking powder
– 1 teaspoon pumpkin pie spice
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the pumpkin puree, almond flour, gluten-free flour, maple syrup, melted coconut oil, and eggs until smooth.
3. Add the baking powder, pumpkin pie spice, and salt. Mix until just combined.
4. Pour the batter into the muffin tin, filling each cup about 3/4 full.
5. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
6. Let them cool slightly before enjoying!
Tips for Enjoyment:
– Add texture: Mix in chopped nuts or chocolate chips for extra crunch.
– Storage: Keep them in an airtight container for up to a week.
Frequently Asked Questions:
– Can I use a different flour? Yes, try any gluten-free flour blend you prefer!
– How can I make these vegan? Substitute the eggs with flax eggs for a plant-based version.
These muffins are a wonderful way to celebrate autumn flavors and brighten your fall mornings!
Classic Gluten-Free Pumpkin Spice Muffins
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Amazon$19.992. Vegan Pumpkin Muffins with Oats
Pumpkin lovers, rejoice! These vegan pumpkin muffins with oats are a delightful treat that fits perfectly into your fall baking plans. They’re not only dairy-free but also brimming with wholesome oats, making them a nutritious choice for any time of day. Imagine biting into a warm muffin that’s moist and sweet, thanks to the pumpkin puree and maple syrup. Whether you need a quick breakfast on the go or a cozy afternoon snack, these muffins are your go-to!
Here’s everything you need to whip up a batch of 12 delicious muffins. It takes just 15 minutes of prep and 20 minutes of baking. With each muffin clocking in at around 130 calories, they make a guilt-free indulgence.
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: 130 per muffin
Nutritional Information per Muffin:
– Protein: 4g
– Fat: 3g
– Carbohydrates: 24g
– Fiber: 3g
– Sugar: 6g
Ingredients:
– 1 cup rolled oats
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a blender, mix rolled oats, pumpkin puree, almond milk, maple syrup, and melted coconut oil until smooth.
3. Pour the mixture into a bowl and add baking soda, cinnamon, and salt. Stir until just combined.
4. Fill each muffin cup evenly with the batter.
5. Bake for 20 minutes, or until a toothpick comes out clean.
6. Let them cool before enjoying!
These muffins are not just tasty; they freeze well too! You can make a batch ahead of time and pop them in the freezer for busy mornings.
Quick Tips:
– Use quick oats for a smoother texture.
– Choose agave syrup if you want a different sweetener.
– Top with nut butter for extra protein and flavor.
– Store in an airtight container to keep them fresh longer.
Enjoy the warm, comforting flavors of fall with these easy, healthy muffins!
Fall mornings call for muffins that actually keep you full. These vegan pumpkin muffins with oats prove healthy pumpkin muffin recipes can be cozy, dairy-free, and easy to grab on the go. Sweet pumpkin, wholesome oats, and a touch of maple make mornings feel brunch-worthy.
Vegan Pumpkin Muffins with Oats
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Amazon$34.833. Low-Calorie Pumpkin Chocolate Chip Muffins
Craving something sweet but want to keep it healthy? Look no further than these low-calorie pumpkin chocolate chip muffins. They mix the delightful taste of chocolate with the warmth of pumpkin, giving you a guilt-free treat perfect for fall. These muffins are not just tasty; they satisfy your sweet tooth while keeping your calorie count in check!
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 120 per muffin
Nutritional Information:
– Protein: 3g
– Fat: 5g
– Carbohydrates: 18g
– Fiber: 2g
– Sugar: 4g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup whole wheat flour
– 1/4 cup cocoa powder
– 1/4 cup honey or maple syrup
– 1/4 cup unsweetened applesauce
– 2 eggs
– 1 teaspoon baking powder
– 1/2 cup dark chocolate chips
– 1 teaspoon vanilla extract
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, mix together the pumpkin puree, whole wheat flour, cocoa powder, honey (or maple syrup), applesauce, eggs, baking powder, and vanilla extract until smooth.
3. Gently fold in the dark chocolate chips to add that rich flavor.
4. Spoon the batter into the muffin tins, filling each about three-quarters full.
5. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
6. Allow them to cool before enjoying these scrumptious muffins!
Want to make them even better? Use mini chocolate chips for a delightful burst in every bite! These muffins pair wonderfully with your morning coffee, making breakfast a treat.
Frequently Asked Questions:
– Can I skip the chocolate? Yes! These muffins are delicious even without it.
– How should I store them? Keep them in an airtight container at room temperature for up to three days.
Low-Calorie Pumpkin Chocolate Chip Muffins
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Farmer’s Market Organic Pumpkin Puree, 15 Ounce (Pack of 12 Cans)
Amazon$41.424. Pumpkin Muffins with Cranberries and Walnuts
Embrace the flavors of fall with these delightful pumpkin muffins packed with cranberries and walnuts! If you crave a tasty balance of sweet and tart, this recipe is for you. The juicy cranberries bring a zing that perfectly complements the warm pumpkin, while the walnuts add a satisfying crunch. Not only do these muffins taste amazing, but they also offer a nutritious boost to your autumn baking.
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 160 per muffin
Nutrition Information:
– Protein: 5g
– Fat: 7g
– Carbohydrates: 22g
– Fiber: 3g
– Sugar: 6g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup gluten-free flour
– 1/2 cup oats
– 1/2 cup dried cranberries
– 1/2 cup chopped walnuts
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
Step-by-Step Instructions:
1. Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners.
2. In a mixing bowl, combine the pumpkin puree, gluten-free flour, oats, dried cranberries, chopped walnuts, maple syrup, eggs, baking powder, and cinnamon. Stir until everything is well mixed.
3. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
4. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the muffins cool on a wire rack before enjoying them.
For an extra pop of flavor, try using fresh cranberries when they’re in season. They’ll make your muffins even more delicious! Plus, these muffins freeze well, so you can whip up a batch ahead of time for busy mornings or surprise guests.
FAQs:
– Can I swap walnuts for another nut? Yes! Pecans or almonds are great alternatives.
– Want them sweeter? Just add a bit more maple syrup to suit your taste.
These pumpkin muffins are not just a treat; they’re a celebration of fall flavors that you’ll want to make again and again!
Pumpkin Muffins with Cranberries and Walnuts
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2Pack Silicone Muffin Pan for Baking with Metal Reinforced Frame, 12 Cup…
Amazon$19.995. Savory Pumpkin and Cheddar Muffins
Let’s spice up your fall baking with savory pumpkin and cheddar muffins! These delightful treats offer a surprising twist on traditional muffins. The rich cheddar perfectly balances the pumpkin’s sweetness, making them ideal for brunch or as a comforting side with soups and salads. Imagine biting into a warm muffin, the gooey cheese mingling with the soft pumpkin—pure bliss!
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: 180 per muffin
Nutrition Information:
– Protein: 6g
– Fat: 9g
– Carbohydrates: 20g
– Fiber: 2g
– Sugar: 1g
Ingredients:
– 1 cup pumpkin puree
– 1 cup gluten-free flour
– 1/2 cup shredded cheddar cheese
– 1/4 cup almond milk
– 1/4 cup olive oil
– 2 eggs
– 2 teaspoons baking powder
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
2. In a mixing bowl, whisk together the pumpkin puree, gluten-free flour, shredded cheddar, almond milk, olive oil, and eggs until smooth.
3. Stir in the baking powder, garlic powder, and salt until everything is well mixed.
4. Pour the batter into the muffin cups, filling them about 3/4 full.
5. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool slightly before serving—perfect alongside your favorite soup!
Pro Tips:
– Add herbs like rosemary or thyme for an extra flavor kick.
– Serve warm with a pat of butter for a comforting treat.
Frequently Asked Questions:
– Can I substitute the cheese? Absolutely! Try different cheeses for varied flavors.
– How do I store these muffins? Keep them in an airtight container for up to a week.
Now, gather your ingredients and get ready to bake some deliciously savory muffins that will keep your taste buds dancing this fall!
Did you know cheddar amps up protein in savory, healthy pumpkin muffin recipes? Each muffin provides about 6–8g protein, plus cozy fall flavor. Bake a batch for brunch or sides; you’ll stay full longer.
Savory Pumpkin and Cheddar Muffins
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Amazon$19.996. Pumpkin Muffins with Coconut Flour and Almonds
Craving a tasty treat this fall? Try these delightful pumpkin muffins made with coconut flour and almonds! They offer a unique, fluffy texture that’s hard to resist. The natural sweetness of coconut flour combines beautifully with pumpkin puree. You’ll enjoy a moist muffin that’s both nutritious and satisfying.
Let’s dive into the recipe:
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 140 per muffin
Nutrition Information:
– Protein: 4g
– Fat: 10g
– Carbohydrates: 15g
– Fiber: 4g
– Sugar: 3g
Ingredients:
– 1/2 cup coconut flour
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 1/4 cup honey or maple syrup
– 3 eggs
– 1 teaspoon baking powder
– 1/2 cup chopped almonds
– 1 teaspoon vanilla extract
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, mix together the coconut flour, pumpkin puree, almond milk, honey, eggs, baking powder, chopped almonds, and vanilla extract until smooth and creamy.
3. Spoon the batter into the muffin tins, filling each cup about three-quarters full.
4. Bake for 25 minutes or until a toothpick inserted comes out clean.
5. Allow the muffins to cool before enjoying!
For an extra twist, consider adding dried fruits like raisins or cranberries for added sweetness. These muffins also keep well in the fridge for up to a week, making them perfect for meal prep!
Frequently Asked Questions:
– Can I use all-purpose flour instead? Coconut flour is special and absorbs liquids differently, so stick to this recipe for the best results.
– Are these muffins suitable for meal prep? Absolutely! They make a great grab-and-go breakfast or snack!
Enjoy your baking adventure!
Pumpkin Muffins with Coconut Flour and Almonds
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Embrace the cozy vibes of fall with these chai-spiced pumpkin muffins. These little treats combine the rich, comforting flavors of pumpkin with the aromatic spices of chai tea. Imagine biting into a warm muffin, the scent of cinnamon and ginger wafting through the air. Perfect for chilly mornings, these muffins pair wonderfully with your favorite cup of tea or coffee, making your breakfast feel special.
Here’s what you need to make a dozen of these delightful muffins:
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup gluten-free flour
– 1/2 cup coconut flour
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon chai spice blend
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, blend the pumpkin puree, gluten-free flour, coconut flour, maple syrup, eggs, baking powder, chai spice blend, and salt until smooth.
3. Pour the batter into the muffin tins, filling each about three-quarters full.
4. Bake for 25 minutes, or until a toothpick comes out clean when inserted.
5. Allow the muffins to cool before serving. Enjoy them with a dollop of whipped cream or yogurt for an extra treat!
Want to add a little more spice? Sprinkle some extra chai spice on top before baking! These muffins are not just tasty; they are also healthy, with around 145 calories each.
Here are some quick tips for your chai-spiced pumpkin muffins:
– Substitute sweeteners: Feel free to use brown sugar or coconut sugar instead of maple syrup for a different flavor.
– Storage: Keep your muffins in an airtight container at room temperature for up to three days.
– Freeze for later: Freeze any extras for a quick snack on busy days.
– Experiment: Try adding nuts or dried fruit for extra texture and flavor!
These muffins are a great way to enjoy the flavors of fall. They’re not only easy to make but also incredibly satisfying. So, gather your ingredients and get baking!
Chai-Spiced Pumpkin Muffins
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Amazon$19.998. Pumpkin Almond Butter Muffins
Experience the deliciousness of Pumpkin Almond Butter Muffins! These treats combine the creamy richness of almond butter with the warm sweetness of pumpkin. Perfect for breakfast or a quick snack before your workout, they provide a boost of protein and healthy fats. Each bite is moist and satisfying, making them a favorite for fall baking.
Here’s a quick look at what you’ll need for this tasty recipe:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 155 per muffin
Nutrition Information:
– Protein: 5g
– Fat: 8g
– Carbohydrates: 18g
– Fiber: 2g
– Sugar: 4g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond butter
– 1/2 cup oat flour
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1/2 teaspoon cinnamon
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a mixing bowl, combine the pumpkin puree, almond butter, oat flour, maple syrup, eggs, baking powder, cinnamon, and salt. Stir until everything is well mixed.
3. Spoon the batter into the muffin cups, filling each about 3/4 full.
4. Bake for 20 minutes or until a toothpick comes out clean.
5. Let the muffins cool before enjoying.
For an extra treat, drizzle some almond butter on top before serving. Enjoy these muffins with a refreshing fruit smoothie for a balanced breakfast!
Frequently Asked Questions:
– Can I substitute peanut butter? Yes, peanut butter is a great alternative!
– How should I store leftovers? Keep them in an airtight container at room temperature for freshness.
These muffins are not just delicious; they’re also a great way to embrace the flavors of fall. Enjoy baking and sharing with friends and family!
Pumpkin Almond Butter Muffins
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Here’s a quick overview of what you’ll need to whip up a batch of 12 muffins:
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 130 per muffin
Nutrition Information:
– Protein: 4g
– Fat: 5g
– Carbohydrates: 20g
– Fiber: 3g
– Sugar: 4g
Ingredients:
– 1 cup pumpkin puree
– 1 cup oat flour
– 1/4 cup ground flaxseed
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
2. In a mixing bowl, combine pumpkin puree, oat flour, ground flaxseed, maple syrup, eggs, baking powder, cinnamon, and salt. Stir until everything is well mixed.
3. Scoop the batter into each muffin cup, filling them about 3/4 full.
4. Bake for 20 minutes or until a toothpick inserted comes out clean.
5. Allow them to cool before enjoying!
Tips:
– Use fresh ground flaxseed for the best nutrition.
– Store leftovers in an airtight container for up to a week!
FAQs:
– Can I use a different flour? Yes, any gluten-free flour works well!
– Can I freeze these muffins? Absolutely! They freeze nicely for up to three months.
Enjoy baking these healthy pumpkin muffins! They’re an easy way to embrace the flavors of fall while keeping your family nourished.
Pumpkin Muffins with Flaxseed
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Pumpkin muffins with sunflower seeds offer a crunchy twist to your classic fall treat. Imagine biting into a warm muffin, where the smooth pumpkin puree meets the delightful crunch of sunflower seeds. These muffins are not only delicious but also packed with healthy fats and protein, making them a fantastic choice for breakfast or a snack. They’re perfect for busy mornings or as a great addition to lunch boxes!
Let’s dive into the recipe. You’ll whip up a batch of 12 muffins in just 35 minutes. Here’s how it works:
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 145 per muffin
Nutritional Information:
– Protein: 5g
– Fat: 6g
– Carbohydrates: 20g
– Fiber: 3g
– Sugar: 4g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup gluten-free flour
– 1/2 cup rolled oats
– 1/4 cup maple syrup
– 1/2 cup sunflower seeds
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the pumpkin puree, gluten-free flour, rolled oats, maple syrup, sunflower seeds, eggs, baking powder, cinnamon, and salt. Mix until everything is well blended.
3. Spoon the batter into the muffin tins, filling each cup about three-quarters full.
4. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
5. Let them cool a bit before enjoying!
For an extra touch, sprinkle some sunflower seeds on top before baking for a delightful look. These muffins stay fresh in an airtight container for about a week, making them great for meal prep.
Frequently Asked Questions:
– Can I use pepitas instead of sunflower seeds? Yes, pepitas work wonderfully!
– Are these muffins kid-friendly? Absolutely! Kids love the taste and texture.
Enjoy baking these nutritious pumpkin muffins and share them with your family. They are sure to become a fall favorite!
Pumpkin Muffins with Sunflower Seeds
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Amazon$17.9711. Pumpkin Muffin French Toast Bake
Transform your leftover pumpkin muffins into a warm and comforting French toast bake! This dish is perfect for a cozy brunch or a family breakfast that feels special. By layering cubed pumpkin muffins in a creamy egg mixture, you create a delightful fusion of flavors. Top it off with warm maple syrup, and you’ll have a delicious start to your day that everyone will love!
Recipe Overview:
– Servings: 8
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 200 per serving
Nutrition Information:
– Protein: 6g
– Fat: 9g
– Carbohydrates: 27g
– Fiber: 3g
– Sugar: 8g
Ingredients:
– 6 pumpkin muffins, cut into cubes
– 4 large eggs
– 1 cup almond milk
– 1/4 cup maple syrup
– 1 teaspoon ground cinnamon
– 1/2 teaspoon vanilla extract
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease a baking dish to prevent sticking.
2. In a mixing bowl, whisk together the eggs, almond milk, maple syrup, cinnamon, and vanilla until well combined.
3. Add the cubed pumpkin muffins to the baking dish, spreading them evenly. Pour the egg mixture over the muffins, making sure every piece is soaked.
4. Bake for about 30 minutes or until the top is golden brown and the center has set.
5. Serve warm, drizzled with extra maple syrup or a light dusting of powdered sugar for a sweet touch!
Want to customize your bake? Try adding chopped nuts or dried fruits for extra flavor and texture. While this dish is best enjoyed fresh out of the oven, you can easily reheat leftovers for a quick breakfast later in the week.
Frequently Asked Questions:
– Can I use store-bought muffins? Yes! Any pumpkin muffins will work perfectly for this recipe.
– How can I tell if it’s done? Look for a golden top, and insert a knife into the center; it should come out clean.
Now, you’re ready to impress your family and friends with this easy and delicious pumpkin muffin French toast bake! Enjoy every bite!
Pumpkin Muffin French Toast Bake
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Amazon$17.9712. Pumpkin Muffin Smoothie
Craving the cozy flavors of pumpkin muffins but want something lighter? Try a delightful pumpkin muffin smoothie! This creamy treat brings all the warmth of fall flavors in a refreshing drink. It’s perfect for breakfast or a quick snack anytime you need a pick-me-up. Packed with pumpkin puree, ripe banana, and a splash of almond milk, this smoothie is not only delicious but also nutritious.
Let’s break down the recipe so you can whip it up in just five minutes.
Recipe Overview:
– Servings: 2 smoothies
– Prep Time: 5 minutes
– Cook Time: 0 minutes
– Total Time: 5 minutes
– Calories: 180 per smoothie
Nutrition Information:
– Protein: 4g
– Fat: 5g
– Carbohydrates: 30g
– Fiber: 4g
– Sugar: 12g
Ingredients:
– 1 cup pumpkin puree
– 1 banana
– 1 cup almond milk
– 1/2 teaspoon cinnamon
– 1 tablespoon maple syrup
– 1/4 teaspoon nutmeg
Step-by-Step Instructions:
1. Add the pumpkin puree, banana, almond milk, cinnamon, maple syrup, and nutmeg to your blender.
2. Blend everything until you achieve a smooth and creamy texture.
3. Pour the smoothie into glasses and enjoy immediately.
4. Optional: Sprinkle some cinnamon or add granola on top for extra crunch!
Want to boost your protein? Just add a scoop of your favorite protein powder. If you have leftovers, freeze them in ice cube trays. They make a quick and easy base for your next smoothie!
Frequently Asked Questions:
– Can I use dairy milk? Yes, any milk you prefer will work great!
– How can I make it creamier? Toss in a tablespoon of nut butter for a richer flavor.
This pumpkin muffin smoothie is not just a treat; it’s a simple way to enjoy the season’s best flavors while staying healthy. Give it a try, and you’ll see why it’s a fall favorite!
Pumpkin Muffin Smoothie
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Get ready to spice up your fall baking with these Spiced Pumpkin Muffins with Ginger. The blend of pumpkin and fresh ginger offers a warm, zesty flavor that perfectly captures the essence of autumn. Whether you’re sharing them with friends over coffee or enjoying them as a cozy snack on a chilly day, these muffins are sure to become a favorite in your household.
Here’s what you need to know to whip up a batch:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 150 per muffin
Nutrition Information:
– Protein: 5g
– Fat: 6g
– Carbohydrates: 22g
– Fiber: 2g
– Sugar: 5g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond flour
– 1/2 cup gluten-free flour
– 1/4 cup maple syrup
– 2 eggs
– 1 tablespoon fresh grated ginger
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, combine pumpkin puree, almond flour, gluten-free flour, maple syrup, eggs, grated ginger, baking powder, cinnamon, and salt. Mix until smooth.
3. Fill each muffin cup about 3/4 full with the batter.
4. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the muffins to cool before serving.
Want a little extra flavor? Pair them with a lemon glaze for a refreshing twist! Store these muffins in an airtight container, and they’ll stay fresh for up to a week.
Frequently Asked Questions:
– Can I use powdered ginger instead? Fresh ginger gives the best flavor.
– How do I store these muffins? Keep them at room temperature in an airtight container.
These muffins are not just delicious; they are also easy to make and perfect for the fall season. Enjoy baking and savoring the warmth of these spiced treats!
Spiced Pumpkin Muffins with Ginger
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Amazon$8.8614. Pumpkin Muffins with Pecans and Maple Glaze
Get ready to treat yourself to delicious pumpkin muffins that are both satisfying and wholesome! These muffins are made even more special with crunchy pecans and a sweet maple glaze on top. Each bite delivers a delightful mix of flavors: sweet pumpkin, nutty pecans, and warm spices. Perfect for breakfast, a snack, or even a cozy afternoon treat, they will lift your spirits this fall!
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: 175 per muffin
Nutrition Information:
– Protein: 4g
– Fat: 8g
– Carbohydrates: 25g
– Fiber: 2g
– Sugar: 7g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup whole wheat flour
– 1/4 cup coconut sugar
– 2 eggs
– 1/2 cup chopped pecans
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/4 cup maple syrup (for the glaze)
– 1 tablespoon coconut oil (for the glaze)
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a mixing bowl, blend together the pumpkin puree, whole wheat flour, coconut sugar, eggs, chopped pecans, baking powder, and cinnamon until everything is well mixed.
3. Spoon the batter evenly into the muffin cups.
4. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
5. For the maple glaze, melt the coconut oil and mix it with maple syrup until smooth. Drizzle this over your cooled muffins.
6. Enjoy the fantastic flavors!
Tips to Enhance Your Muffins:
– Add extra pecans on top before baking for a delightful crunch.
– Store your muffins in an airtight container at room temperature for up to three days for the best taste.
Frequently Asked Questions:
– Can I use walnuts instead of pecans? Yes, you can substitute with any nut you prefer!
– How long do they last? Keep them fresh in an airtight container for up to three days.
Try these pumpkin muffins for a deliciously healthy treat that captures the essence of fall! You’ll love how easy they are to make and how wonderful they taste. Happy baking!
Pumpkin Muffins with Pecans and Maple Glaze
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Amazon$17.9715. Chocolate Swirl Pumpkin Muffins
Savor the magic of fall with these indulgent chocolate swirl pumpkin muffins! Imagine biting into a fluffy pumpkin muffin, only to discover rich chocolate swirls hidden inside. This delightful fusion makes them perfect for breakfast, a sweet snack, or even dessert on special occasions. You’ll love how the warm spices and chocolate create a cozy feeling that embodies the essence of autumn.
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: 160 per muffin
Nutrition Information:
– Protein: 5g
– Fat: 7g
– Carbohydrates: 22g
– Fiber: 2g
– Sugar: 5g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup gluten-free flour
– 1/2 cup cocoa powder
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1/2 cup chocolate chips
– 1/2 cup vanilla yogurt
– 1 teaspoon vanilla extract
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the pumpkin puree, gluten-free flour, cocoa powder, maple syrup, eggs, and baking powder. Mix until smooth.
3. Spoon half of the batter into the muffin cups. Then, add a dollop of vanilla yogurt in the center of each muffin and swirl it with a toothpick for a beautiful effect.
4. Add the remaining batter on top and sprinkle chocolate chips over each muffin.
5. Bake for 25 minutes, or until a toothpick comes out clean when inserted.
6. Let the muffins cool before enjoying this sweet treat!
Pro Tips:
– Drizzle with melted chocolate for that extra indulgence!
– These muffins freeze well, making them a perfect option for meal prep.
Frequently Asked Questions:
– Can I use a different sweetener? Absolutely! Feel free to swap it for any sweetener you prefer.
– How do I store these muffins? Keep them in an airtight container at room temperature for freshness.
These chocolate swirl pumpkin muffins are not just a treat; they are a celebration of fall flavors. Share them with friends and family, or enjoy them by yourself with a cup of coffee. Happy baking!
Chocolate Swirl Pumpkin Muffins
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16. Maple Pecan Pumpkin Muffins
Discover the joy of Maple Pecan Pumpkin Muffins! These delightful treats blend the warm, cozy flavors of fall with the sweetness of maple and the crunch of pecans. They make the perfect breakfast or snack, bringing smiles to your family’s faces. With just the right amount of sweetness, these muffins are not only tasty but also packed with nutrition. You’ll want to make them a regular in your fall baking routine!
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 170 per muffin
Nutrition Information:
– Protein: 4g
– Fat: 7g
– Carbohydrates: 25g
– Fiber: 3g
– Sugar: 6g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup gluten-free flour
– 1/4 cup maple syrup
– 1/2 cup chopped pecans
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large mixing bowl, combine pumpkin puree, gluten-free flour, maple syrup, chopped pecans, eggs, baking powder, cinnamon, and salt. Mix until everything is well combined.
3. Pour the batter into the muffin cups, filling each about three-quarters full.
4. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the muffins to cool before indulging in their nutty goodness!
For an extra touch of sweetness, drizzle some additional maple syrup on top. These muffins are not only great for breakfast but also perfect for sharing with friends and family during cozy gatherings.
Frequently Asked Questions:
– Can I use walnuts instead of pecans? Yes, feel free to swap in any nut you like!
– How should I store leftovers? Keep them in an airtight container for up to five days to maintain freshness.
Bake these Maple Pecan Pumpkin Muffins and enjoy the true taste of fall! They’re sure to warm your heart and home.
Maple Pecan Pumpkin Muffins
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Amazon$6.9917. Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins are a delightful way to enjoy a tasty treat while sneaking in some extra veggies! The mix of pumpkin and zucchini results in muffins that are moist, tender, and simply irresistible. They’re not overly sweet, making them a perfect breakfast option or snack for the family. Plus, they capture the cozy essence of fall with every bite!
Let’s get started! Here’s a simple recipe that yields 12 delicious muffins. You’ll need just a few basic ingredients, many of which you might already have at home.
Ingredients:
– 1 cup pumpkin puree
– 1 cup grated zucchini (use a box grater for a fine texture)
– 1/2 cup gluten-free flour (or regular flour if that’s your preference)
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a mixing bowl, combine pumpkin puree, grated zucchini, gluten-free flour, maple syrup, eggs, baking powder, cinnamon, and salt. Stir until everything is well mixed.
3. Spoon the batter into each muffin cup, filling them about three-quarters full.
4. Bake for 25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
5. Let the muffins cool before serving. Enjoy them fresh or store them for later!
These muffins freeze beautifully, making them an excellent choice for meal prep. Just pop them in a bag, and you’ll have a quick snack ready whenever you want it.
Quick Tips:
– Use yellow squash if you can’t find zucchini; it works just as well.
– Store leftovers in an airtight container at room temperature for up to three days.
– Add nuts or chocolate chips for an extra treat if desired.
– Pair them with a warm cup of tea or coffee for the perfect autumn snack.
With this recipe, you’ll have a healthy snack that everyone will love. Enjoy your baking!
Pumpkin Zucchini Muffins
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Brighten up your fall baking with lemon-glazed pumpkin muffins! The tangy lemon glaze adds a delightful twist to the cozy flavors of pumpkin and spices. These muffins are not just a treat; they are a celebration of the season! Perfect for brunch with friends or a sunny afternoon snack, they’re sure to become a fall favorite in your home.
Here’s what you need to make these zesty delights:
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 160 per muffin
Nutrition Information:
– Protein: 4g
– Fat: 6g
– Carbohydrates: 24g
– Fiber: 2g
– Sugar: 5g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup gluten-free flour
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1/4 cup lemon juice (for the glaze)
– 1 cup powdered sugar (for the glaze)
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine pumpkin puree, gluten-free flour, maple syrup, and eggs. Stir until everything is mixed well.
3. Gently fold in the baking powder until just combined.
4. Fill each muffin cup about 3/4 full with batter.
5. Bake for 25 minutes or until a toothpick inserted comes out clean.
6. For the glaze, whisk together the lemon juice and powdered sugar until smooth. Drizzle this over your cooled muffins just before serving.
Want to elevate the flavor even more? Add lemon zest to the batter for a citrusy kick. These muffins taste heavenly when enjoyed warm with a cup of tea or coffee!
Frequently Asked Questions:
– Can I use bottled lemon juice? Fresh lemon juice gives the best flavor.
– How should I store leftovers? Keep them in an airtight container at room temperature.
Now, get ready to impress yourself and your guests with these delicious lemon-glazed pumpkin muffins!
Lemon-Glazed Pumpkin Muffins
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Boost your autumn baking with a delightful twist on classic pumpkin muffins by adding fragrant cardamom. This aromatic spice offers a warm, inviting flavor that pairs beautifully with pumpkin, making your kitchen smell heavenly. Picture cozy mornings with a cup of coffee or tea, enjoying these muffins fresh out of the oven. It’s the perfect way to start your day, bringing a touch of comfort to your fall routine.
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 155 per muffin
Nutrition Information:
– Protein: 4g
– Fat: 6g
– Carbohydrates: 22g
– Fiber: 2g
– Sugar: 5g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup almond flour
– 1/2 cup gluten-free flour
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon cardamom
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, mix the pumpkin puree, almond flour, gluten-free flour, maple syrup, eggs, baking powder, cardamom, and salt until smooth.
3. Scoop the batter into the muffin cups, filling each about 3/4 full.
4. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
5. Let the muffins cool slightly before indulging in the delicious flavors!
For a special treat, consider adding a dollop of whipped cream on top. You can store any leftovers in an airtight container for up to a week.
Frequently Asked Questions:
– Can I use ground cardamom? Yes, ground cardamom will work just fine!
– How do I know when they’re done? A toothpick should come out clean when inserted in the center.
These pumpkin muffins with cardamom are not just a treat; they bring warmth to your kitchen and joy to your mornings. Enjoy baking and sharing these delicious muffins with family and friends this fall!
Fun fact: just 1/4 teaspoon of cardamom can elevate pumpkin muffins into a cozy, aroma-rich treat. It pairs perfectly with gluten-free healthy pumpkin muffin recipes, making mornings warm and irresistibly shareable.
Pumpkin Muffins with Cardamom
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Get ready to enjoy a delightful twist on traditional muffins with pumpkin cornmeal muffins! These treats offer a satisfying crunch that pairs perfectly with the soft, moist pumpkin base. Whether you enjoy them as a quick breakfast or serve them alongside a warm bowl of soup or chili, they are a fantastic addition to your fall baking lineup.
Here’s what you’ll need to make 12 yummy muffins:
Ingredients:
– 1 cup pumpkin puree
– 1 cup cornmeal
– 1/2 cup gluten-free flour
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Start by preheating your oven to 350°F (175°C). Line a muffin tin with liners.
2. In a large bowl, mix the pumpkin puree, cornmeal, gluten-free flour, maple syrup, eggs, baking powder, and salt until well combined.
3. Spoon the batter into the muffin cups, filling each about three-quarters full.
4. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
5. Allow the muffins to cool before enjoying.
You can enhance these muffins by spreading a little butter or honey on top. Plus, they store well in an airtight container for up to a week, so feel free to make a batch ahead of time!
Frequently Asked Questions:
– Can I use regular flour instead? This recipe is tailored for cornmeal and gluten-free flour, but regular flour can be used if desired.
– How can I tell when they are done? Look for golden-brown tops, and remember that the toothpick test is your best friend; it should come out clean.
These pumpkin cornmeal muffins are not just tasty; they are a versatile treat that brings warmth to your kitchen this fall. Enjoy baking and savoring every bite!
Pumpkin Cornmeal Muffins
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Brighten up your autumn mornings with these orange-scented pumpkin muffins. The zesty hint of orange zest adds a refreshing twist to the classic pumpkin flavor, making each bite a delightful surprise. These muffins are not just tasty; they also capture the essence of fall with every warm, spiced morsel. Perfect for breakfast or a cozy snack, they’ll soon be a favorite in your home.
Ready to bake? Here’s what you need:
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 150 per muffin
Nutritional Information:
– Protein: 4g
– Fat: 6g
– Carbohydrates: 22g
– Fiber: 2g
– Sugar: 5g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup gluten-free flour
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1 tablespoon orange zest
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, gluten-free flour, maple syrup, eggs, baking powder, orange zest, and salt until everything is smooth and well combined.
3. Pour the batter into the muffin cups, filling them about 3/4 full.
4. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
5. Allow them to cool for a few minutes before serving.
These muffins are delicious warm, especially with a spread of butter. You can also store them in an airtight container for up to a week, making them perfect for meal prep!
Frequently Asked Questions:
– Can I use lemon zest instead? Yes! Lemon zest adds a nice brightness too.
– How do I store leftovers? Keep them in an airtight container at room temperature for freshness.
Whip up these muffins and enjoy the cozy flavors of fall in your kitchen. Happy baking!
Orange-Scented Pumpkin Muffins
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Fall is here, and what better way to celebrate than with mouthwatering pumpkin muffins paired with the delightful taste of apple cider? The sweet and tangy notes of apple cider blend perfectly with pumpkin, creating a cozy treat that warms your heart. These muffins are a fantastic choice for breakfast or as a comforting snack during those chilly autumn days.
Ready to bake? Let’s dive into the details.
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 160 per muffin
Nutrition Information:
– Protein: 4g
– Fat: 5g
– Carbohydrates: 24g
– Fiber: 3g
– Sugar: 5g
Ingredients:
– 1 cup pumpkin puree
– 1 cup apple cider
– 1/2 cup gluten-free flour
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, whisk together pumpkin puree, apple cider, gluten-free flour, maple syrup, eggs, baking powder, cinnamon, and salt until smooth.
3. Fill each muffin cup about 3/4 full with the batter.
4. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow muffins to cool before enjoying.
For an extra treat, drizzle some maple syrup over the top. These muffins stay fresh in an airtight container for up to a week, so you can savor the flavors of fall all week long!
Frequently Asked Questions:
– Can I use other types of cider? Yes, feel free to experiment with any apple cider you like!
– How long do they last? Store them in an airtight container at room temperature for up to five days.
Now, you’re all set to make these delicious pumpkin muffins with apple cider. Enjoy the season and happy baking!
Pumpkin Muffins with Apple Cider
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Get ready to indulge in a delightful treat with these pumpkin muffins with honey and cinnamon. They are naturally sweet, offering a cozy flavor that perfectly captures the essence of fall. The honey adds a rich sweetness, while cinnamon gives each bite a warm, comforting touch. These muffins make an excellent breakfast option or a satisfying snack. Plus, they’re a wholesome choice for anyone looking for a hint of natural sweetness in their day!
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 150 per muffin
Nutrition Information:
– Protein: 5g
– Fat: 6g
– Carbohydrates: 22g
– Fiber: 2g
– Sugar: 6g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup oat flour
– 1/4 cup honey
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with liners.
2. In a mixing bowl, combine pumpkin puree, oat flour, honey, eggs, baking powder, cinnamon, and salt. Stir until the mixture is smooth.
3. Spoon the batter into each muffin cup, filling them about three-quarters full.
4. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
5. Let them cool before serving.
For an extra touch, drizzle some honey on top before enjoying! These muffins are perfect for meal prep, too. You can easily store them in the freezer for a quick snack later.
Frequently Asked Questions:
– Can I use a different sweetener? Yes! Maple syrup works well as a substitute for honey.
– How should I store them? Keep them in an airtight container for up to a week for freshness.
Now, you have a simple and delicious recipe to enjoy all season long! Happy baking!
Pumpkin Muffins with Honey and Cinnamon
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Amazon$10.9924. Pumpkin Muffins with Cardamom and Cloves
Pumpkin muffins infused with cardamom and cloves are a must-try this fall. These spices bring out the rich flavor of pumpkin, creating a warm, inviting aroma that fills your kitchen. Perfect for cozy gatherings or a quiet afternoon with your favorite drink, these muffins will delight your taste buds. Imagine savoring a warm muffin with a cup of coffee or tea—pure bliss!
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 160 per muffin
Nutrition Information:
– Protein: 4g
– Fat: 6g
– Carbohydrates: 24g
– Fiber: 2g
– Sugar: 6g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup whole wheat flour
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon cardamom
– 1/2 teaspoon cloves
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. In a mixing bowl, combine pumpkin puree, whole wheat flour, maple syrup, eggs, baking powder, cardamom, cloves, and salt. Stir until everything is well mixed.
3. Pour the batter into the muffin cups, filling each about 3/4 full.
4. Bake for 25 minutes or until a toothpick comes out clean.
5. Let the muffins cool before enjoying.
Serve these muffins with a dollop of whipped cream for a delightful dessert. They also make an excellent treat for holiday parties, impressing guests with their unique flavor!
Frequently Asked Questions:
– Can I use ground spices instead of whole? Yes, ground spices will work just fine!
– How do I store these muffins? Keep them in an airtight container for up to a week.
These pumpkin muffins are not just delicious; they are easy to make and perfect for sharing. So, grab your ingredients and get baking—your taste buds will thank you!
Pumpkin Muffins with Cardamom and Cloves
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Craving a treat that blends the cozy flavors of fall with a burst of freshness? Try these pumpkin muffins with berries! The sweet, spiced pumpkin pairs beautifully with the tartness of berries, creating a delightful snack or breakfast option. Imagine warm, fluffy muffins straight from the oven, bursting with juicy berries. They’re perfect for your morning routine or a quick pick-me-up any time of day.
Here’s how to make them:
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 145 per muffin
Nutritional Information:
– Protein: 4g
– Fat: 5g
– Carbohydrates: 22g
– Fiber: 2g
– Sugar: 6g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup gluten-free flour
– 1/2 cup mixed berries (fresh or frozen)
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line your muffin tin with liners.
2. In a mixing bowl, combine pumpkin puree, gluten-free flour, mixed berries, maple syrup, eggs, baking powder, cinnamon, and salt. Stir until everything is well blended.
3. Fill each muffin cup about three-quarters full with the batter.
4. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
5. Let them cool for a few minutes before indulging in these fruity delights!
Want to add a little something special? Sprinkle a bit of sugar on top before baking for a sweet, crunchy crust. Store leftovers in an airtight container, and they’ll stay fresh for up to a week!
Frequently Asked Questions:
– Can I use dried berries? Yes, but fresh or frozen berries are better for moisture.
– How long do they last? In an airtight container at room temperature, they can last about five days.
These pumpkin muffins with berries will brighten your day, making them a must-try for the season!
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AmazonCheck Price26. Peanut Butter Pumpkin Muffins
Indulge in the cozy flavors of fall with these delightful Peanut Butter Pumpkin Muffins. Combining the creamy richness of peanut butter with the natural sweetness of pumpkin, these muffins make a perfect breakfast or a quick pre-workout snack. You’ll love how the peanut butter keeps them moist and fluffy, while also packing in a protein punch to keep you energized throughout your day!
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 165 per muffin
Nutrition Information:
– Protein: 6g
– Fat: 8g
– Carbohydrates: 20g
– Fiber: 2g
– Sugar: 4g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup peanut butter
– 1/2 cup gluten-free flour
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1/2 teaspoon cinnamon
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the pumpkin puree, peanut butter, gluten-free flour, maple syrup, eggs, baking powder, cinnamon, and salt. Mix until smooth.
3. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
4. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
5. Let the muffins cool before serving.
For an extra treat, drizzle some more peanut butter on top before enjoying! These muffins are not only delicious fresh but also great for meal prep. You can freeze them for a quick snack later.
Frequently Asked Questions:
– Can I use almond butter instead? Yes, almond butter works well as a substitute.
– How do I store leftovers? Keep them in an airtight container at room temperature for up to three days.
Enjoy the rich flavors and the nutritional benefits of these Peanut Butter Pumpkin Muffins! They’re sure to become a favorite in your autumn baking lineup.
Peanut Butter Pumpkin Muffins
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Indulge in a fall favorite with these scrumptious pumpkin muffins filled with silky cream cheese. Imagine biting into a warm muffin, the rich filling melting in your mouth with every bite. These treats are perfect for breakfast or dessert and are sure to impress your family and friends during the cozy autumn months.
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: 180 per muffin
Nutrition Information:
– Protein: 5g
– Fat: 8g
– Carbohydrates: 23g
– Fiber: 2g
– Sugar: 6g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup gluten-free flour
– 4 ounces cream cheese, softened
– 1/4 cup maple syrup
– 2 eggs
– 1 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the pumpkin puree, gluten-free flour, maple syrup, eggs, baking powder, cinnamon, and salt. Stir until well blended and smooth.
3. Spoon the batter into each muffin cup until filled halfway. Add a small dollop of cream cheese in the center, then cover it with more batter.
4. Bake for 25 minutes or until a toothpick inserted comes out clean.
5. Let the muffins cool before enjoying these delightful bites!
Want to add a little extra flair? Sprinkle some cinnamon sugar on top before baking for a sweet twist. For the best experience, savor these muffins warm right out of the oven!
Frequently Asked Questions:
– Can I make these vegan? Yes! Just swap the eggs for flax eggs.
– How do I store leftovers? Keep them in an airtight container for up to five days.
These pumpkin muffins are a fantastic way to bring the flavors of fall into your kitchen. Enjoy the warm spices and creamy filling that make these treats truly special!
Pumpkin Muffins with Cream Cheese Filling
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As the days grow shorter and the air turns crisp, these 27 healthy pumpkin muffin recipes are the perfect way to celebrate the season. Each recipe is designed to be nutritious, delicious, and versatile, allowing you to indulge in the flavors of fall guilt-free. From classic pumpkin spice to creative variations like lemon-glazed or berry-infused, there’s a muffin here for everyone.
So, whether you’re baking for yourself, family, or friends, these recipes promise to bring warmth and joy to your autumn gatherings. Happy baking!
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Frequently Asked Questions
What Makes Pumpkin Muffins a Healthy Choice for Fall Baking?
Pumpkin muffins are not only delicious but also packed with nutrients that make them a healthy choice for fall baking. Pumpkins are rich in fiber, which aids digestion, and are loaded with vitamins A and C, which support your immune system. Plus, by using whole grains and natural sweeteners, you can create gluten-free healthy pumpkin muffin recipes that satisfy your sweet tooth without compromising your health.
Can I Make Gluten-Free Pumpkin Muffins Without Sacrificing Flavor?
Absolutely! Many people worry that gluten-free baked goods lack flavor, but that’s not the case with these gluten-free pumpkin muffins. By using ingredients like almond flour, coconut flour, or oat flour, you can achieve a moist, flavorful muffin. Adding spices like cinnamon and nutmeg creates that cozy pumpkin spice flavor we all love, ensuring your muffins are delicious and satisfying!
Are There Vegan Options for Pumpkin Muffin Recipes?
Yes! There are plenty of vegan pumpkin muffin recipes that are both healthy and tasty. Instead of eggs, you can use substitutes like flaxseed meal or applesauce. For a moist texture, incorporating mashed bananas or non-dairy yogurt works wonders. These vegan options are not only plant-based but also perfect for anyone looking to enjoy a guilt-free treat this fall!
How Can I Make Low-Calorie Pumpkin Muffins Without Losing Taste?
Making low-calorie pumpkin muffins is easier than you might think! By swapping out refined sugars for natural sweeteners like honey or maple syrup and using unsweetened applesauce instead of oil, you can significantly cut down on calories while keeping the flavor intact. Additionally, using spices and pumpkin puree enhances the taste without adding extra calories, making for a light yet delicious muffin!
What Are Some Fun Variations of Pumpkin Muffins I Can Try?
There are endless possibilities when it comes to pumpkin muffin variations! You can add chocolate chips for a sweet treat, nuts for a crunch, or dried fruit for a chewy texture. Want a spicier kick? Try adding jalapeños or ginger! You can also mix in oats or seeds for added nutrition. The best part is experimenting with these flavors while enjoying the health benefits of pumpkin!
Related Topics
healthy pumpkin muffins
gluten-free baking
pumpkin spice muffins
vegan recipes
low-calorie treats
fall baking
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seasonal recipes
healthy snacks
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autumn flavors
