How To make Autumn Muffins
1 Cup All-Purpose Flour
1/2 Cup Oat Bran
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2 tsp Cinnamon
1/2 tsp Ground Ginger
1 tsp Nutmeg
3/4 Cup Brown Sugar, Packed
1/2 Cup Unsweetened Applesauce
3 Egg Whites
1 tsp Vanilla
1 Cup Canned Pumpkin
3/4 Cup Lowfat Granola
1/2 Cup Raisins
1 Cup Apples -- Chopped
Coat a muffin pan with nonstick spray or line the cups with paper baking cups. Set aside. In a medium bowl, wisk the flour, bran, baking soda, baking powder, cinnamon, ginger and nutmeg. In a large bowl, mix the sugar, applesauce, egg whites, and vanilla. Stir in the pumpkin. Add the flour mixture and mix quickly. Fold in the granola, raisins and apples. Fill the muffin cups three-quarters full. Sprinkle a small amount of brown sugar and granola onto the top of each muffin, pressing the toppings slightly into the batter. Bake at 350
How To make Autumn Muffins's Videos
Pumpkin Muffins Recipe | Autumn Dessert (VEGAN)
Pumpkin Muffins Recipe | Autumn Dessert (VEGAN)
What is more seasonal than some good old Pumpkin?
I couldn't resist sharing my favorite recipe to make some soft and moist pumpkin muffins. These muffins are the perfect sweet to have for breakfast or during a fall afternoon, perhaps with a cup of tea.
Like all my recipes, they are super easy to make and I am sure you won't be disappointed with the result. Even my mom that is not a big fan of pumpkin really enjoyed them. Give them a try and let me know what you think.
Happy Autumn!!!
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How to make delicious autumn muffins with apple, carrot and raisins
These yummy muffins are packed with apple, carrot and raisins and are great fun for children to bake for a tasty, healthy autumn treat.
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Healthy Pumpkin Muffins | Gluten Free Oat Flour | Fall Baking Recipe
Angela shares a wonderful Fall / Autumn recipe for some gluten-free healthy oatmeal pumpkin spice muffins. Gluten-free so long as you choose ingredients that are labeled as such.
Full Recipe:
Oat Flour:
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MOIST KALABASA MUFFINS!!! Easy Kalabasa (Squash) Cinnamon Crumble Muffin Recipe! It's So Good!
Let's Make Kalabasa Muffins With Cinnamon Crumble Toppings ♥
Hey loves~! Today's recipe is a delicious, moist and easy Kalabasa (Squash) Muffin that's perfect especially if paired with a nice cup of coffee! Kalabasa is one of those versatile vegetables that I love working with because there are a lot of dishes and desserts you can make with it! With the energy prices going up along with the basic commodities, kalabasa is still quite affordable. It's delicious and good for the eyes too! It's also Autumn/Fall season and kalabasa is kinda like our version of pumpkin in the Philippines :D
Ps. You can help this awkward person continue making content by clicking on the affiliate links and buying the items since I get commissions (but only if you want to, no pressure) Please subscribe, like and share my videos. You can follow me on Instagram - @theawkwardkitchenph Thank you ♥
How to Make Kalabasa (Squash) Cinnamon Crumble Muffins
Preheated Oven: 177°C (350°F)
Bake Time: 30 to 33 minutes
INGREDIENTS
~Cinnamon Crumble Toppings~
60 g (4 3/4 tbsp) Light Brown Sugar
30 g (3 3/4 tbsp) All Purpose Flour
3 g (1 tsp) Cinnamon
28 g (2 tbsp) Unsalted Butter, cold
Shredded Kalabasa, optional
*Blend sugar, flour, cinnamon and butter then refrigerate for at least 20 minutes. Add the shredded kalabasa (squash) before baking.
~Kalabasa Muffin Batter~
15 ml (1 tbsp) White Vinegar
222 ml (3/4 cup+3 tbsp) Evaporated Milk/Whole Milk
*Mix vinegar and milk and let it sit f5 minutes or until it curdles. Or just use 1 cup of Buttermilk
1 lrg. Egg
1 lrg. Egg Yolk
100 g (1/2 cup) Light Brown Sugar
59 ml (1/4 cup) Vegetable Oil
*Use any neutral oil
5 ml (1 tsp) Vanilla Extract
150 g (5.3 oz) Kalabasa, boiled & mashed
240 g (2 cups) All Purpose Flour
6 g (1 tsp) Salt
5 g (1 tsp) Baking Soda
4 g (1 tsp) Baking Powder
3 g (1 tsp) Cinnamon
1/4 tsp Nutmeg
~Kitchen Tools~
ROSE GOLD MEASURING CUP/SPOON (get it here:
LARGE MUFFIN PAN (get it here:
ROSE GOLD COOLING RACK (get it here:
OVEN THERMOMETER (get it here:
BAMBOO CHOPPING BOARD (get it here:
Enjoy!
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Betty's Autumn Pumpkin Molasses Muffins
Betty demonstrates how to make Autumn Pumpkin Molasses Muffins, using sorghum in the place of molasses. I purchased a jar of sorghum at the 3rd Annual Sorghum Festival in Richmond, Kentucky, that Rick and I attended. (You can see the sorghum festival in the previous video.) These muffins are made with sorghum, but I am going to write the recipe with molasses, because the two syrups taste very much the same, and I think it will be easier for you to find molasses!
Autumn Pumpkin Molasses Muffins
½ cup butter or margarine, softened
¾ cup firmly-packed brown sugar
1 cup canned pumpkin
¼ cup molasses
1 egg
1 ¾ cups self-rising flour
¾ teaspoon baking soda
½ cup chopped pecans
cooking oil spray
In a large bowl, cream ½ cup butter or margarine with ¾ cup brown sugar, and then beat with an electric mixer until smooth. Add 1 cup canned pumpkin, ¼ cup molasses, and 1 egg. Beat well. Combine 1 ¾ cups self-rising flour and ¾ teaspoon baking soda. Add to butter mixture, and stir until dry ingredients are moistened. Stir in ½ cup pecans. Spoon batter into muffin pans that have been sprayed with cooking oil spray, filling two-thirds full. Bake at 375 degrees for 20 minutes. Let cool slightly in pan, and then remove to a nice serving plate. These muffins are scrumptious on a fall day, along with a mug of hot apple cider!
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Very Autumn Muffins That Would Make Your Day ????
This is a special recipe inspired by Starbucks and cozy autumn days
Recipe:
Dough
Carrot 100 gram
Pumpkin 100 gram
Lemon juice 30 ml
Sugar 150 gram
Vegetable oil 50 ml
Nuts 100 gram
Cinnamon 1 tsp
Nutmeg 1 tsp
Flour 220 gram
Baking powder 1 tsp
Filling:
Cream cheese 150 gram
Butter 200 gram
Sugar powder 100 gram
Vanilla sugar/extract 10 gr
Decorate with cinnamon
Bon appetite!