PUMPKIN BLUEBERRY MUFFINS RECIPES
COUNTRY PUMPKIN MUFFINS RECIPE: HOW TO MAKE IT
At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too.
Provided by Taste of Home
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2-1/4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.
Nutrition Facts : Calories 209 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 33g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
CRANBERRY PUMPKIN MUFFINS RECIPE: HOW TO MAKE IT
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a bowl, combine the first 4 ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries., Fill foil- or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 159 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 108mg sodium, CarbohydrateContent 27g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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