Best Pumpkin Wild Rice Muffins Recipes

EASY PUMPKIN MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
• In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
• In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
• Spoon the batter into liners, filling them all the way to the top.
• Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.
• Cover tightly and store at room temperature for up to 1 week.

PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
• In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
• Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.

PUMPKIN WILD RICE MUFFINS

Steps:

• Preheat oven to 425ºF. In a large mixing bowl, combine pumpkin, milk and egg with a fork. Set aside. In a separate bowl, combine baking mix, sugar, nutmeg, cinnamon and ginger. Stir in pumpkin mixture until batter is moistened (batter will be stiff). Fold in wild rice. Spoon into 8 well greased muffin cups and sprinkle with topping. Bake 15 minutes or until golden brown. Serve warm or a room temperature.

PUMPKIN MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
• Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
• Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.

BAKED PUMPKINS WITH WILD RICE STUFFING

Steps:

• Preheat the oven to 375° F.
• With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin.
• Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).
• Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins).
• Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins.
• Remove from the oven and keep warm.
• While the pumkins are baking prepare the rice.
• In a large saucepan, heat the oil over medium-high heat.
• Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes.
• Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer.
• Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes.
• Fluff with a fork, and stir in the peas, carrots and corn.
• If desired, fold in the Parmesan or soy cheese.
• Set aside until the pumpkins are done.
• When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve.
• When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.