Best Ever Pumpkin Muffins

  Modified From: https://lovelylittlekitchen.com/best-ever-pumpkin-muffins/

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 1x

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Ingredients

• 1 3/4 cups all purpose flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 15 ounce can pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract.
• 1 cup white chocolate chips

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Instructions

1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.  Add chocolate chips.
5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Carrot Banana Muffins

paleoplan.com

2 cups almond flour
2 tsp baking soda
1 tsp sea salt
1 Tbs cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 tsp apple cider vinegar
1/4 cup coconut oil, melted
1 ½ cups carrots, shredded
¾ cup walnuts (or nuts of choice), finely chopped
muffin paper liners

Preheat oven to 350 degrees
In a large bowl, combine flour, baking soda, salt and
cinnamon.
In a food processor, combine dates, bananas, eggs,
vinegar and oil.
Add mixture from food processor to dry mixture in
the large bowl and combine thoroughly.
Fold in carrots and nuts.
Spoon mixture into paper lined muffin tins.
Bake at 350° for 25 minutes.


Number Of Servings:12 muffins

Apple Muffins

• 2 cups sugar (or use 1½ cups for a less sweet muffin)
• 2 eggs
• 1 cup oil
• 1 Tablespoon vanilla
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 cups peeled, cored, diced apples (around 3 apples)
• Brown sugar for topping (around ½ cup)

Instructions

1. Preheat oven to 350 degrees and line muffin pan with paper liners.
2. Cream together sugar, eggs, oil, and vanilla. Sift flour, baking soda, salt, and ground cinnamon (I never sift and they turn out fine). Add dry ingredients to creamed mixture and mix until combined. The batter will be very thick. Add the diced apples.
3. Fill paper liners almost to the top, about ¾ of the way full. Sprinkle with brown sugar.
4. Bake at 350 degrees for 20-24 minutes. Makes 18 muffins.

From: http://www.the-girl-who-ate-everything.com/2010/02/apple-muffins.html#ohziUPymdHpXXZDV.99

Zucchini Muffins From Heaven

Jill Dorrough

2 cups flour 3/4 c sugar 3/4 c brown sugar 2 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1 tsp ground cloves 1 tsp ground nutmeg 1/2 cup oil 3/4 cup applesauce 3 eggs 1 tsp vanilla 2 cups shredded zucchini (about 2 medium) 1 cup shredded carrot (about 1 large carrot) 1 cup coarsely chopped walnuts (I used pecans) 1 cup dried cherries (I'm sure dried apricots would also be excellent) Preheat oven to 325. Combine the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, cloves and nutmeg in a large mixing bowl. Mix the oil, eggs, and vanilla extract in another bowl and pour into the dry mixture. Mix until thoroughly combined. Add the zucchini, carrot, nuts, and dried fruit and mix until just combined. Coat 2 muffin pans with cooking spray or use paper liners. Fill each muffin cup two-thirds full, using an ice cream scoop or a 1/4 c measuring cup. Place the pans on the center rack in the oven and bake for approximately 20 to 25 minutes, or until the muffins spring back when touched. Cool in the pan on a rack for 10 minutes. Remove from the pan and let the muffins cool completely directly on the rack. Number Of Servings:24

Golden Harvest Muffins

I love this recipe of Grandma Bradleys in the red cookbook!

2 cups flour 2 cups whole wheat flour 4 t. baking soda 1/2 t. cloves 1 c. shredded carrots 1 c. raisins (optional) 1 1/2 c. oil 4 t. vanilla 2 c. sugar 4 t. cinnamon 1 t. salt 4 c. (5 medium) shredded peeled apples 1 c. coconut 1 c. chopped walnuts or pecans (optional) 1/2 c. milk 3 eggs beaten Directions: Heat oven to 350. Line with paper baking cups or grease 36 muffin cups. Lightly spoon flour into measuring cup; level off. In a 4 quart bowl, combine flour, whole wheat flour, sugar, baking soda, cinnamon, salt & cloves. Add apples, carrots, coconut, raisins and walnuts. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Fill muffin cups 3/4 full. Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans.

Whole Wheat Muffins

Great to use Food Storage

2 cups whole wheat flour 1 cup brown sugar 1 cup milk (I use water and powdered milk) 1 egg 1 cube butter, melted 1 teaspoon baking soda Directions: Mix all ingredients together --place dough in greased muffin tins. Bake at 375 for 20 minutes. Number Of Servings:12 muffins

Cinnamon Ripple Muffins

Barb Creer

Cinnamon Ripple  1/2 cup packed light brown sugar  4 tablespoons butter, cut into small pieces  1/4 cup flour  2 teaspoons cinnamon Muffin Batter  2 cups flour  2 teaspoons baking powder  1 teaspoon baking soda  1/2 teaspoon salt  1/2 cup butter, at room temperature  1/2 cup sugar  2 eggs  1/2 cup buttermilk  1 teaspoon vanilla extract  Directions: 1. Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400° F and grease the bottoms only of 12 standard muffin cups. 2. Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times. 3. Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.

Refrigerator Bran Muffins

Rebecca Child

4 eggs 1 quart buttermilk (we used regular milk and it worked) 1 cup vegetable oil 1 cup sugar 6 cups raisin bran cereal 1/2 cup raisins 5 cups all-purpose flour (may substitue 1 cup whole wheat flour) 5 teaspoons baking soda 1 teaspoon salt Directions: In a large mixing bowl, beat eggs, buttermilk, oil, and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until golden brown. Serve warm. Number Of Servings:36 Preparation Time:20 minutes

Snickerdoodle Muffins

Barb Creer

2 sticks unsalted butter 1 cup sugar 2 tsp vanilla 2 eggs ¾ tsp baking soda ¾ tsp baking powder ¾ tsp cream of tartar ¾ tsp nutmeg 1 and ¼ cup sour cream 2 and ¼ cups all purpose flour 1 cup sugar and 2 TBSP cinnamon mixed together for rolling Directions: 1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. 2.In a separate, mix together the flour, baking soda, and baking powder and cream of tartar. 3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally. 4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins and how big you like your muffins, you should get about 24 mini muffins plus 6 regular muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Morning Glory Muffins

A little bit if everything.
Jill Dorrough

2 1/2 cups all-purpose flour 1 1/4 cups sugar 3 teaspoons ground cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 3 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 cups grated carrots 1 medium tart apple, peeled and grated 1 (8 ounce) can crushed pineapple, drained 1/2 cup flaked coconut 1/2 cup raisins 1/2 cup chopped walnuts Directions: In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Servings - 24

Pumpkin Chocolate Chip Muffins

One of my kids' favorites. This recipe makes a lot, so I usually cut it in half. Also, I prefer these topped with a little sanding sugar before they go into the oven.
Jill Dorrough

4 3/4 cups all-purpose flour 4 cups white sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 1/2 teaspoons nutmeg 1 1/2 teaspoons cinnamon 1 1/2 teaspoons ground cloves 6 eggs 1 (29 ounce) can pumpkin 1 cup unsweetened applesauce 2 c semisweet chocolate chips Directions: Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners (I spray the papers, because the muffins tend to stick since there is no oil in the recipe). In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Spoon batter into the prepared muffin cups. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Number Of Servings:36-40

Zucchini Carrot Muffins

Rebecca Child

2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1 cup shredded zucchini 1 cup shredded carrots 1 cup buttermilk 1/4 cup corn oil 2 eggs Directions: Heat oven to 400. In a large bowl, sift together the flour, sugar, bakig powder, nutmeg, and cinnamon. Mix in the zucchini and carrots. In a small bowl, combine the buttermilk, corn oil, and eggs. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. Fill greased muffin tins. Bake for 20 minutes or until the muffins are golden brown. Number Of Servings:Makes one dozen muffins.

Holiday Muffin Mix

This is a ''Muffin in a Jar'' recipe. I used it last year
to give to people I VT, neighbors, etc. I bought 1-
quart bags from Kitchen Kneads, which was
cheaper, and easier to fill than the jars. Also, I was
able to assemble one day, and deliver other days!
Rebecca Child

2 1/2 cup all-purpose flour 1/2 c whole wheat flour 3/4 cup sugar 1/2 c instant nonfat dry milk 2 T baking powder 1 tsp. salt 1 T. cinnamon 1/2 tsp ground cloves Directions: Layer the ingredients in the order given into a wide- mouth 1 quart canning jar or bag. Pack each layer in place before adding the next ingredient. Attach a gift tag with the mixing and baking directions. Mixing and baking directions: 1 jar/bag Holiday Muffin mix 1 1/3 cup water 2 eggs, slightly beaten 1/2 c. vegetable oil Preheat the oven to 400 degrees F. In a large bowl, combine the Holiday Muffin Mix with the water, eggs, and oil. Stir until the mixture is just blended. Do not overmix. Spoon the batter into greased muffin tins, filling 2/3 to 3/4 full. Bake for 15-18 minutes, or until golden brown. Serve warm or cool copletely on a wire rack. Variation: Add 1 cup miniature chocolate chips or 1 cup pecan pieces to the batter.

Applesauce Muffins

Kamy Cannon

1/2 cup applesauce 1 cup sugar 1/2 cup vegetable oil 2 eggs 3 T milk 1 cup raisins (I've made these without the raisins and they taste delicious as well) 2 cups flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt 1/4 tsp allspice 1/2 tsp nutmeg Topping: 1/4 cup pecans, chopped 1/2 cup brown sugar, loosely packed 1/2 tsp cinnamon Directions: Combine applesauce, sugar, oil, eggs, milk and raisins. Mix together and add dry ingredients. Stir with a spoon until well blended. Pour into greased muffin tin. Combine topping ingredients and sprinkle over batter. Bake at 400 for 15 minutes. Number Of Servings:1 dozen muffins

30 Day Bran Muffins

A great make ahead recipe for all of those busy mornings. The batter stores in the fridge for 30 days and makes dozens of muffins! Kamy Cannon

Ingredients: 4 cups All-Bran 2 cups boiling water 1 cup margarine (I used butter) 2 1/2 cups sugar 4 eggs 1 quart buttermilk 5 tsp baking soda 1 tsp salt 5 cups flour 2 cups Bran Flakes cereal Directions: Pour boiling water over All-Bran Cereal and let sit. Cream margarine and sugar; add eggs then dry ingredients alternating buttermilk. Mix in All-Bran and water mixture. Last of all, stir in bran flakes. This batter stores in the fridge for 30 days and makes dozens of muffins! Bake at 400 degrees for 20 minutes in greased or paper-lined muffin tins.