Autumn Sweet Potato Or Pumpkin Muffins Recipes

BEST SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
• Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
• Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

SIMPLE SWEET POTATO OR PUMPKIN MUFFINS (LOW CALORIE)

Steps:

• preheat oven to 350.
• mix wet ingredients.
• mix dry ingredients.
• combine wet and dry ingredients until just mixed.
• put into lined or greased muffin tin.
• bake for 15-20 minutes until toothpick comes out clean.

AUTUMN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
• Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
• In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
• Add set-aside dry ingredients and mix well.
• By hand, stir in walnuts and raisins.
• Pour batter evenly into prepared muffin tin openings.
• Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
• For Orange Glaze:.
• Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.

AUTUMN SWEET POTATO (OR PUMPKIN) MUFFINS

Steps:

• Preheat oven to 375°F.
• Lightly coat 12 muffin cups with nonstick cooking spray.
• In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
• In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
• Make a well in center of dry ingredients; add milk mixture and stir just to combine.
• Stir in crystallized ginger.
• Spoon batter into prepared muffin cups.
• Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
• Remove muffin pan to wire rack.
• Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
• Serve warm or cool completely and store in an airtight container at room temperature.