Pumpkin Fruit And Nut Muffins Recipes

PUMPKIN FRUIT AND NUT MUFFINS

Steps:

• Preheat oven to 400 degrees
• Prepare a non-stick muffin tin by spraying with non-stick cooking spray of if you prefer, use paper muffin liners
• In a small microwavable bowl, place the raisins, chopped apricot halves and 1/3 cup water
• Microwave for 45 seconds or until hot
• Cover the bowl and allow fruit to plump while mixing the remaining ingredients
• In a large bowl, mix together the flour, oats, sugar, nutmeg, cinnamon, powdered milk, baking powder and salt
• Add the applesauce, pumpkin puree and egg, mixing until thoroughly combined
• Drain any water from fruit that has not been absorbed and add fruit to muffin batter along with chopped cashews; stir to blend
• Divide batter into 9 muffin cups and bake in preheated oven for 15 to 20 minutes or until toothpick inserted off center comes out clean
• Immediately remove muffins from tin and spread each with a small amount of apricot preserves

PUMPKIN-WALNUT MUFFINS

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.

PERFECT PUMPKIN MUFFINS

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.

PUMPKIN NUT MUFFINS

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.

PUMPKIN NUT MUFFINS

Steps:

• Beat eggs in a large bowl.
• Add pumpkin, oil, applesauce and sugar, and mix well.
• In a separate bowl, mix the dry ingredients together, then add to the wet mixture.
• Add walnuts and mix in evenly.
• Spoon into 18 foil baking cups.
• Bake at 350 F for 25 to 30 minutes.

FRUIT AND NUT MUFFINS

Steps:

• In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.