3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. This moist pumpkin bread gets great texture and flavor from the chopped walnuts and dates or raisins, along with a complementary mixture of spices. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. ¼ cup orange juice. I have to confess, I’m one of those people who becomes totally obsessed with pumpkin every year between the months of September and November. I made the muffins last night, using a heaping cup of fresh pumpkin puree and 2 1/2 tsp pumpkin pie spice. Store leftover muffins in an airtight container in the refrigerator. Preheat oven to 350 degrees and position baking rack in center of oven. Bake: Use a 3/4 measuring cup to scoop the muffins into the prepared tin. 2 teaspoons baking powder. Preheat the oven to 375º. Soft and Caky Pumpkin Muffins with Dates and Nuts Print. Serve as a breakfast bread with butter or cream cheese, or gussy it up with a sauce or whipped cream and serve it as a dessert. Bake for 20-22 minutes. Slowly add the flour mixture until all ingredients are thoroughly mixed together. Orange Walnut Glaze: 1 ½ cups of powdered sugar. 1/2 teaspoon salt. Don’t over mix. Filled cups level to top as another reviewer suggested and they turned out very good, my three year old son loved them. Bake at 325˚F for about 30 to 35 minutes. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. ENJOY! Bake 20 minutes or until a toothpick comes out clean. To make fresh pumpkin puree, roast some large chunks of pumpkin until tender, let them cool completely, and whirl them in a blender. Gently add the raisins and walnuts. Mix well. Leave muffins … Healthy Pumpkin Raisin Muffins - a fall-inspired muffin recipe with pumpkin, walnuts, raisins, pumpkin spice AND it’s whole grain! Whisk together till the batter is well-mixed, but a few small clumps are OK. Add the cranberries and walnuts to the batter and use a spatula to fold them into the batter. Then use a peeler to shred the carrots. Make a well in the center and whisk in egg, milk, canola oil, and pumpkin. Line a 12-cup muffin pan with paper liners. These muffins are the first in a series of pumpkin-inspired recipes that I have been dying to make. These muffins are the first in a series of pumpkin-inspired recipes that I have been dying to make. Serve these with a cup of cold milk or a mug of tea on a blustery fall day. Once the mix-ins are ready, fold the carrots, walnuts, raisins, coconuts, and apples into the batter. 4. 3. These one-bowl Pumpkin Morning Glory Muffins are packed with walnuts, raisins, shredded coconut, crushed pineapple, and grated carrots. ... 1/2 cup chopped walnuts or pecans 1/3 cup chopped dates; Instructions. So to start off my new goal of posting at least one recipe a week I am beginning with these pumpkin spice muffins. VERY generously butter 8 small loaf pans, or 2 9 x 5 loaf pans, set aside. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. to print the recipe, click here In a large bowl, beat the sugar, pumpkin, oil and eggs. In a separate bowl, mix together the pumpkin, soy milk, coconut oil, and molasses. Bake it in a preheated oven at 350°F/180°C for 50-65 minutes until a toothpick inserted into the center of the bread comes out clean. baking pan. Make Pumpkin Bread Instead. Of all the pumpkin recipes we make each year when fall stats to make an appearance, pumpkin bread is the one I look forward to the most. In a small bowl, beat egg and milk together; mix in oil and vanilla. Pecan Pie Muffins | Love pecan pie? ½ cup chopped walnuts . Preheat oven to 400 degrees. The smell of it baking makes our entire house smell amazing from the moment you walk in the front door. Stir in raisins and nuts. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More Be very careful not to … 1 teaspoon baking soda. These Carrot Muffins with Raisins, Walnuts, and Maca Powder are delicious and packed full of healthy ingredients. Add the pumpkin purée, oil, and sugar. The moist bread is filled with raisins and walnuts, but feel free to leave the raisins out or substitute dried cranberries. Melt butter and cool slightly. Add to dry ingredients and mix well using a hand mixer. 2 1/2 teaspoons pumpkin pie spice. In a separate larger bowl mix together eggs, sugar, oil, applesauce, vanilla and pumpkin. Mix-ins: Chop the walnuts and apples. Here is a pecan pie muffin that is tender, moist, and gives you all the flavors of pie in a muffin form. In a medium bowl, mix together the flour, sugar, walnuts, raisins, baking powder, cinnamon, pumpkin spice, and salt. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan. Feel free to replace the cinnamon and cloves with a pumpkin pie spice mixture. Add the wet ingredients to the dry and fold together. While canned pumpkin puree should be fine, nothing beats fresh puree from a roasted pumpkin. Nov 5, 2018 - Hello, Fall. Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups. Whisk flour through brown sugar together. A great on-the-go fall breakfast. I found the originally recipe and it was for quick bread, however I switched up a few ingredients, changed the measurements a bit and decided to try them as muffins. Pour the flour/bran mixture into the pumpkin mixture and combine until just moistened. Add raisins or currants and remove from heat. Pumpkin Carrot Muffins | A mix of pumpkin and carrot gives you a delicious and super moist muffin. In a large bowl, whisk together all of the dry ingredients: flour, baking soda, baking powder, salt, cinnamon. The flavor of these muffins comes from the pumpkin puree (obviously), some brown sugar and a good hit of spice. ginger, allspice and nutmeg. Breads + Muffins, Breakfast, Gluten Free, Meal Prep, Oatmeal, Recipes, Video Gluten Free, Healthy, Maple Syrup, Muffins, Oatmeal, Pecans, pumpkin, pumpkin spice, Raisins About Dani Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! Stir in raisins and walnuts. Divide the batter between the muffin cups and bake for about 22 minutes. Pumpkin Spice Muffins with Walnuts and Raisins. Set aside. 1.5 tsp pumpkin pie spice 3/4 c dark brown sugar 1 c raisins 1/2 c walnuts, chopped 1 egg, beaten 1/3 c canola oil 3/4 c skim milk 1 c pumpkin (I used canned) Directions 1. You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. Pour into a greased 15x10x1-in. Fold walnuts and raisins into dough; mix together. In a separate bowl slightly beat eggs. Spoon into muffin tin. These muffins are pretty moist and I like the crunchier outside so I don’t use the paper cups since the muffins tend to stick. Preparation. Let the muffins cool completely before removing them from their liners. Fold in nuts and Thank God that my local grocery store has now Use a toothpick to test if the muffins are ready. Let the muffins cool in the pan for a couple of minutes, then move them to a wire rack to cool completely. The bread is done when a clean toothpick inserted in center comes out clean. Ingredients. Bake for 30-35 minutes. Loaded with raisins, nuts, and spice. This is a wonderful recipe for fall, using many ingredients that are in season – pumpkin, apples, walnuts and carrots. Measure out the flour, sugars, baking soda, salt … Fold in the apple, raisins, and walnuts. Tender and moist pumpkin muffins with carrots, apples, walnuts and a sandy crumb topping, they are perfect for breakfast or dessert. Line a 12-cup muffin tin with liners or grease with butter or cooking spray. 0 from 0 votes Fold in nuts. ½ cup raisins . To make the recipe plant based, I … May 21, 2018 - Hello, Fall. Portion 3.9 ounces (110 grams) of batter into each greased or paper-lined muffin cup. Place approximately ¼ a cup of the batter in each muffin holder. In a mixing bowl with an electric mixer, beat the sugar with the vegetable oil, eggs, vanilla, and orange zest until well blended. I use a 9×5-inch pan. The craggy tops hide a soft and flavourful crumb which tastes just like Thanksgiving. DIRECTIONS: Preheat the oven to 350 degrees. 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