Best Pumpkin Harvest Muffins Recipes

PUMPKIN HARVEST MUFFINS

Pumpkin Harvest Muffins image

Make and share this Pumpkin Harvest Muffins recipe from Food.com.

Provided by Miss Erin C.

Categories Quick Breads

Time 40m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 16

Ingredients

5 tablespoons unsalted butter, softened
3 cups flour
2 tablespoons flour
3 1/2 teaspoons ground cinnamon, divided
2 cups sugar, divided
1/2 cup wheat germ
3/4 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground allspice
16 ounces pumpkin
3/4 cup vegetable oil
4 eggs, lightly beaten
2 cups unpeeled grated granny smith apples
1 cup raisins

Steps:

Preheat oven to 400.
Line 24 muffin cups with paper liners.
In small bowl, combine butter, 2 Tbls cinnamon, 1/2 c of the sugar and 2 Tbls of the flour.
Mix until crumbles form, set aside.
In large bowl, combine remaining flour, wheat germ, sugar, salt, baking soda, cinnamon, nutmeg, cloves and allspice In separate bowl, combine pumpkin, oil and eggs.
Whisk to blend.
Add wheat germ mixture and stir until blended.
Stir in apples and raisins.
Spoon batter into prepared muffin cups.
Sprinkle butter mixture over each muffin.
Bake 20-25 minutes or until tops are golden brown and toothpick inserted in center comes out clean.

HARVEST TIME PUMPKIN & OATMEAL MUFFINS

Harvest Time Pumpkin & Oatmeal Muffins image

Make and share this Harvest Time Pumpkin & Oatmeal Muffins recipe from Food.com.

Provided by That Napa Chicken R

Categories Quick Breads

Time 32m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 cup quick oats
3/4 cup brown sugar, firmly packed
1/2 cup raisins
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup canned pumpkin
3/4 cup nonfat milk
1/3 cup oil
1 egg, lightly beaten

Steps:

Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases.
Combine dry ingredients in a large bowl.
In another, medium bowl, combine the pumpkin, milk, oil and egg, blending well.
Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist.
Fill muffin cases evenly and bake for 22-25 minutes.

Nutrition Facts : Calories 225.9, Fat 7.2, SaturatedFat 1.1, Cholesterol 17.9, Sodium 212.9, Carbohydrate 37.5, Fiber 1.9, Sugar 18.4, Protein 4.2

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