Pumpkin Streusel Muffins

We went from 86 degrees yesterday to about 60 degrees right now, Wednesday night. It is cool and rainy and kind of feels like a fall night. The temperature is supposed to be in the 50s the next few days. This recipe for pumpkin streusel muffins fits right into the fall weather, but they would be really yummy even in the spring!

Pumpkin Streusel Muffins
1 pkg yellow cake mix
1 can pumpkin (15 oz or 2 cups homemade pumpkin puree)
1 egg
1/4 c vegetable oil
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
Crumb topping:
1/2 cup packed brown sugar
1/8 cup flour
1/2 tsp ground cinnamon
1 T butter

Preheat oven to 350 degrees. Mix all the muffin ingredients together and pour into a greased muffin tin. Combine brown sugar, flour, ground cinnamon and butter to make the topping. Cut the topping together with a fork until it resembles a coarse cornmeal. Sprinkle topping on the top of the muffins before baking. Bake for 20-25 minutes.

Caramel-Banana Muffins

These muffins are so good! It is a unique recipe that I got from Midwest Living magazine and the combination of the crunchy pecans, the sweet caramel and the bananas is so tasty. They taste more like dessert than a breakfast food!

Caramel-Banana Muffins From Midwest Living Magazine
1/2 cup chopped pecans
2 T sugar
1 tsp ground cinnamon
1 3-oz pkg cream cheese, softened
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 medium banana, peeled and mashed (1/2 cup)
1 tsp vanilla
1 1/4 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 T caramel-flavored ice cream topping
1 medium banana, peeled and thinly sliced (optional)
1 T butter, melted

Line 12 regular size or 6 jumbo muffin cups with paper bake cups. In a small bowl, mix pecans, 2 T sugar and 1 tsp cinnamon.

In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with electric mixer until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined.

In another bowl, combine the flour, baking powder, baking soda and salt. Add to the banana mixture, beating on low speed until just combined.

Stir in 1/4 cup of the pecan mixture. Spoon half the batter into prepared muffin cups (1 rounded tablespoon for regular size muffins, 2 for jumbo). Drizzle 1/2 tsp caramel topping over batter in each cup. Top with remaining batter. If you like, top each with 2 thin sliced additional bananas (I didn't do this step). Drizzle with a little melted butter and sprinkle with remaining pecan mixture.

Bake in a 375 degree oven 18-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan. Serve warm, drizzled with more caramel topping, if you like.

Pumpkin Apple Muffins

I have been doing a little baking again lately. I've found that I kind of miss it a little and thankfully have been feeling better, less nausea and more energy. A friend of mine had posted this recipe on facebook and since I had all the ingredients I thought I'd give it a try. They turned out so yummy and moist! A delicious breakfast treat.

Pumpkin Apple Muffins
2 c. whole wheat flour
1/2 cup flax seed meal (or an additional 1/2 cup flour)
1 1/4 cups sugar
1 T pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup pumpkin puree
1/2 cup coconut oil (or vegetable oil...I actually substituted applesauce for all the oil)
2 c. peeled, cored and chopped apples

Preheat the oven to 350 degrees. Place paper liners or coat 18 muffin cups with cooking spray. In a large bowl, sift together flour, flax, 1 c. sugar, pumpkin pie spice, baking soda, and salt. In another bowl, mix eggs, pumpkin and oil. Add pumpkin mixture to flour mixture and stir until just moistened. Fold in apples. Spoon into muffin cups. In a small bowl, mix 2 T. flour, 1/4 cup sugar and 1/2 tsp cinnamon. Sprinkle over muffins. Bake for 35-40 minutes until set.

Apple Cinnamon Muffins

Believe it or not, I still have a couple of apples in my refrigerator that I picked at the orchard this fall. They are not super crisp and not really an apple that I would want to just pick up and eat raw, but they are still good to cook with. I used one up in these yummy muffins the other day. They seem kind of fancy with the streusel topping, but are really pretty simple to make.

Apple Cinnamon Muffins From Taste of Home
1 1/2 cup flour
1/2 cup sugar
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1 egg
1/2 cup milk
3 T vegetable oil
3 T applesauce
1 medium apple, peeled and grated
Topping:
1/4 cup packed brown sugar
1 T flour
2 T cold butter
1/2 cup old-fashioned oats
1/4 cup finely chopped nuts

In a bowl, combine the first 6 ingredients. In another bowl, combine the egg, milk, oil, and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups 2/3 full. For topping, combine brown sugar and flour. Cut in butter until crumbly. Stir in oats and nuts. Sprinkle over muffins. Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Oatmeal Muffins

Another yummy breakfast muffin. I made 2 batches of these muffins and added chocolate chips to one and chopped cranberries to the other. They turned out really good and I put about a dozen in the freezer. So, in the morning, for breakfast, I just grab a couple, pop them in the microwave for about 35-40 seconds and breakfast is served!

Oatmeal Muffins From Better Homes and Gardens New Cookbook
1 3/4 cup flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil
1 cup mini chocolate chips or 1 cup coarsely chopped cranberries mixed with 2 T additional sugar, optional

Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside.

In another bowl combine egg, milk, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter will be lumpy). Add chocolate chips or cranberries.

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Serve warm.

Apple Streusel Muffins

I have a bounty of apples to put to good use and this recipe was perfect. Mixing all the ingredients in one bowl and not peeling the apples make it a quick muffin to whip up. The streusel topping gives it a little crunch that's delicious!

Apple Streusel Muffins From Fall Baking
2 eggs beaten
1 cup sour cream
1/4 cup butter, melted
2 cups flour
1 cup sugar
3 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 medium apple, unpeeled, finely chopped

Streusel topping:
1/4 cup sugar
3 T flour
1/4 tsp cinnamon
2 T butter, softened

Heat oven to 400. Grease bottom only of 18 muffin cups or line with paper baking cups. Make streusel topping (mix dry ingredients and then cut in butter until crumbly); set aside. Beat eggs, sour cream and butter in medium bowl. Stir in flour, sugar, baking powder, cinnamon, salt and baking soda until just moistened. Stir in apple. Divide batter evenly among muffin cups. Sprinkle each with about 1 teaspoon topping. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Pumpkin Oat Bran Muffins

I still have last year's pumpkin puree to use up in the freezer. I love pumpkin and the cooler weather gets me excited for fall and leaves changing and the delicious scent of pumpkin pies or muffins cooking in the oven. These muffins are from a Healthy Cooking magazine from Taste of Home and they make a yummy breakfast muffin on these cool mornings. The oat bran and pumpkin bulk up these muffins with 4 g of fiber which makes them pretty filling too!

Pumpkin Oat Bran Muffins From Healthy Cooking

1 1/2 cups oat bran
1/2 cup flour
1/2 cup brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
2 egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 T canola oil

In a small bowl, combine the first 6 ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray; fill half full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Simple Oatmeal and Chocolate Chip Muffins

I had been meaning to get this on here yesterday, but was working on a corn freezing project. I was a little tired after shucking 110 ears of corn, blanching them and cutting the kernels off to bag up. 15 quarts of corn! Should be yummy this winter.

Anyway, I try to save recipes that look good as I'm looking through other people's blogs or the emails I get from Better Homes and Gardens or Taste of Home to help me remember to try them later. I got this muffin recipe from www.momadvice.com and had been meaning to try it for a while. I finally got around to it this week and these were such a yummy treat. They were very good with the pecans so I'd highly recommend adding them.

Simple Oatmeal and Chocolate Chip Muffins From www.momadvice.com

1 1/4 c. quick cooking oats
1 1/4 c. milk
1 egg
1/2 c. vegetable oil
3/4 c. brown sugar
3/4 c. chocolate chips
1/2 tsp cinnamon
1 tsp vanilla
1 c. chopped pecans
1 1/4 c. flour
4 tsp baking powder
1 tsp salt

Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees. Grease each cup of 12 cup muffin pan. Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture. Mix in the cinnamon and vanilla. Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of muffin tin 2/3 full. Sprinkle tops with remaining brown sugar and pecans. Bake at 400 degrees for 20 to 25 minutes.

Cranberry Apricot Cream Cheese Muffins

I always try to have some sort of muffin or bread for breakfast in the morning. We like things that are prepared and easy to grab and relatively healthy :) I found this recipe in a cookbook from a friend: Cooking with HealthyRoads. I was happy to see that I had everything on hand that I needed to make these and I was excited to try them since they sounded so good. They really turned out pretty good. I wouldn't bake them quite as long next time so they are just a bit more moist. Overall, these were a yummy change from zucchini and banana bread.

Cranberry Apricot Cream Cheese Muffins
1/4 cup low fat cream cheese
1/4 cup sweetened dried cranberries
1/4 cup dried apricots, diced
2 cups flour
1/4 cup whole wheat flour
1/3 cup sugar
2 tsp baking powder
1/4 cup chopped pecans
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups low fat buttermilk
3 T vegetable oil
1 large egg
2 large egg whites
cooking spray

Preheat oven to 375 degrees. Combine the cream cheese, cranberries and apricots; stir (the cookbook says with a whisk-good luck with that if that's what you want to mix it with).

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (through the salt) in a medium bowl; make a well in the center of the mixture. Combine the buttermilk, oil, egg and egg whites; stir well with a whisk. Add to the flour mixture, stirring until just moist.

Spoon the batter into 12 muffin cups coated with cooking spray, filling each of them 1/3 full. Top each with approximately 1 tsp cream cheese mixture, dividing the remaining batter evenly over the cream cheese mixture. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately, and place on wire rack.

Rhubarb Muffins

I love rhubarb and it's especially tasty mixed into these muffins. It made a good size batch (1 1/2 dozen) so I stuck some in the freezer for later too!

Rhubarb Muffins From Simply in Season

1 1/2 cups flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk, sour milk or plain yogurt (I used sour cream)
3/4 cup brown sugar
1/2 cup oil
1 egg beaten
2 tsp vanilla
1 1/2 cup rhubarb, diced
1/2 cup nuts (optional)

Topping: 1/4 cup sugar
1 T butter, melted
1 tsp ground cinnamon
1 tsp flour

Combine the first 5 ingredients thoroughly. In a separate bowl, mix the milk, brown sugar, oil, egg and vanilla. Stir in the dry ingredients until just moistened. Next add the rhubarb and nuts, stir. Fill greased muffin tins 2/3 way full. Combine the topping ingredients and sprinkle on top of the batter (I decided to omit the topping and they turned out just fine). Bake in preheated oven at 375 for 20 minutes or until toothpick comes out clean. Remove from pans and cool on wire racks.

Dee's Mighty Muffins

I got this recipe from a co-worker who is very into health foods. We try to eat healthy and these muffins were packed full of ingredients that are good for your diet: oat bran for fiber, cinnamon to help fight diabetes and walnuts for the vitamin E. This is also a flour free recipe for something a little different.

Dee's Mighty Muffins

Dry Ingredients:
2 cups raw oat bran
2 1/8 tsp baking powder
1 T cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt

Wet Ingredients:
1 cup vanilla enriched soymilk or nonfat cow's milk
1/2 cup unsweetened applesauce
2 large egg whites
1 tsp pure vanilla extract
1/2 tsp liquid stevia extract (or 1/4 cup or so of sugar)

Third Set of Ingredients:
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup raw unfiltered honey

Preheat oven to 400 degrees. Line muffin pans with paper muffin cups or coat with coconut oil or butter. Combine dry ingredients in a large mixing bowl and mix together thoroughly with a wire whisk. In a separate mixing bowl combine the wet ingredients with the wire whisk until the mixture becomes somewhat frothy. Slowly add wet ingredients to dry ingredients and mix thoroughly with a wooden spoon or use an electric mixer. Fold in the raisins and walnuts. The last step is to add the honey very slowly to the mixture while stirring. The batter should become lighter in texture.

Fill mixture cups and bake for 10 minutes at 400 degrees and then lower heat to 350 degrees. Bake for an additional 10 minutes, or until the muffins are golden brown and knife inserted in center comes out clean. Let cool in pan.

**I substituted 1 cup of blueberries for the raisins. Really good!!

2 Ingredient Pumpkin Muffins

These are so simple to make and really moist and delicious. When you want to make some muffins with little prep and little clean-up, try these!

2 Ingredient Pumpkin Muffins

1 package Spice Cake Mix
1 can (15 oz) pumpkin

Preheat oven to 350. Grease 12 cup muffin tin or line with paper liners. In a large bowl, mix together the cake mix and pumpkin puree until smooth. Spoon equal amounts of batter into the prepared muffin cups (2/3 full). Bake for 20 to 25 minutes until toothpick inserted comes out clean.

Banana Toffee Muffin Tops

Oh, these were simple and delicious. I'm always looking for different, yet easy recipes and I found this one in my Taste of Home Quick Cooking Cookbook. I did make a few subsitutions, but they really turned out great. This is a fantastic way to use up those really ripe bananas instead of making the traditional banana bread (You could also try this recipe for Banana Oatmeal Bread). Using the baking mix really makes these a piece of cake to whip up.

Banana Toffee Muffin Tops From Quick Cooking 2006

2 1/2 cups biscuit/baking mix
1/3 cup English toffee bits or almond brickle (could also try mini chocolate chips)
1/4 cup sugar
1 egg
1/4 cup heavy whipping cream (this I did not have on hand and substituted milk instead and they turned out fine)
1/2 tsp vanilla extract
1 cup mashed ripe bananas (about 2 medium)
Additional sugar if desired

In a bowl, combine the biscuit mix, toffee bits and sugar. In another bowl, combine the egg, cream and vanilla; stir in the bananas. Stir into the dry ingredients just until combined.

Drop by tablespoonful onto greased baking sheets. Sprinkle with additional sugar if desired. Bake at 425 degrees for 11-13 minutes or until golden brown. Remove to wire racks. Serve warm. Makes about 1 1/2 dozen.

Raspberry Cream Muffins

Here is another great muffin recipe. I bought some frozen raspberries on sale and had some leftover half and half left. This recipe worked great to use it up.

Raspberry Cream Muffins from Taste of Home

1 c fresh or frozen raspberries
3/4 c plus 2 T sugar, divided
1/4 c butter, softened
1 egg
1/2 tsp almond extract (omitted since I did not have any)
1/2 tsp vanilla extract
2 1/4 c flour
3 tsp baking powder
1/2 tsp salt
1 c half and half cream
1 c finely chopped vanilla or white chips (omitted since I did not have any)
2 T brown sugar

In a small bowl, toss raspberries with 1/4 c sugar; set aside. In a large mixing bowl, cream butter and 1/2 c sugar. Beat in egg and extracts. Combine the flour, baking powder, and salt; add to creamed mixture alternately with cream. Stir in chopped vanilla chips and reserved raspberries. Fill greased or paper-lined muffin cups 3/4th full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

These were really good even without the vanilla chips. I'm sure they would be great with the chips though too. Try them both ways!

Cappuccino Muffins

I have been doing some baking and cooking this week, I just haven't had the time to get on the computer. Ryan is very spoiled and I try to make some kind of muffins or bread for breakfast because otherwise he doesn't really eat anything. I made these the other day and he loved them! These are a Taste of Home recipe.

2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 T instant coffee granules
1/2 cup butter or margarine, melted
1 egg
1 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until the coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 for 17-20 minutes or until muffins test done. Cool.