MAPLE-CHAI PUMPKIN MUFFINS
Why use ordinary pumpkin pie spice when you can up the ante with your own homemade chai spice? The maple syrup pairs so well with the pumpkin and this warming spice blend. Try substituting old-fashioned rolled oats, pecans, walnuts or even white chocolate chips for the pepitas topping. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, pumpkin, syrup, coconut oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in 1/3 cup pepitas. , Fill greased or foil-lined muffin muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon pepitas. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 197 calories, Fat 9g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 230mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN MAPLE MUFFINS
These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.
Provided by Alison Roman
Categories breakfast, quick breads
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Spray muffin molds with nonstick spray or line them with paper liners.
- Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
- In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
- Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 271 milligrams, Sugar 28 grams, TransFat 0 grams
MAPLE PUMPKIN MUFFINS
I love muffins, and these are among the most irresistible ones I have ever tasted. They go together in less than an hour and, best of all, the sweet aromas of pumpkin, brown sugar and maple syrup fill the house while they're baking. -Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 tablespoon syrup; stir into dry ingredients just until moistened. Fold in pecans., In a small bowl, beat cream cheese, remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled., Fill 12 greased or paper-lined muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 308 calories, Fat 15g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 223mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
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