Best 6 Fall Harvest Muffins Recipes

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As the days get shorter and the air gets cooler, it's time to start thinking about fall baking. There's nothing quite like the smell of freshly baked muffins filling the house on a crisp autumn morning. With so many delicious fall flavors to choose from, it can be hard to decide what to make. But don't worry, we've got you covered. Here are our favorite recipes for fall harvest muffins, all of which are sure to please your taste buds and warm your heart.

Let's cook with our recipes!

FALL HARVEST MUFFINS



Fall Harvest Muffins image

Fall harvest muffins full of fruit, vegetables, oats and nuts are perfect to serve any time of the day.

Provided by Land O'Lakes

Categories     Muffin     Breakfast and Brunch

Yield 18 muffins

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup uncooked quick cooking or old-fashioned oats
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 medium (2 cups) apples, peeled, cored, cut into 1/4-inch pieces
3 medium (1 1/2 cups) carrots, grated
3/4 cups dried cherries, coarsely chopped
1/2 cup chopped walnuts or pecans
3 large Land O Lakes® Eggs
1/2 cup Land O Lakes® Butter melted
1/2 cup unsweetened applesauce
2 teaspoons vanilla

Steps:

  • Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups or grease muffin pan cups; set aside.
  • Combine flour, sugar, oats, cinnamon, baking soda and salt in bowl. Add apples, carrots, dried cherries and nuts; stir until well mixed.
  • Whisk eggs in bowl. Stir in melted butter, applesauce and vanilla. Add egg mixture to flour mixture; stir until just moistened.
  • Spoon batter evenly into prepared muffin pan cups. Bake 18-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan. Serve warm or at room temperature.

Nutrition Facts : Calories 210 calories, Fat 8 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 270 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Sugar grams, Protein 3 grams

FLAXSEED GOLDEN HARVEST MUFFINS



Flaxseed Golden Harvest Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Start your day with these warm muffins made using Fiber One® cereal, packed with the goodness of apples, carrots and flaxseed. A wholesome breakfast!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 12

Number Of Ingredients 15

1 cup Fiber One™ cereal
2/3 cup fat-free (skim) milk
1 cup Gold Medal™ all-purpose flour
3/4 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon canola or soybean oil
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
4 egg whites or 1/2 cup fat-free cholesterol-free egg product

Steps:

  • Heat oven to 375°. Line 12 medium muffin cups, 2 1/2x1 1/4 inches, with paper baking cups and spray bottoms with nonstick baking spray.
  • Place cereal between waxed paper, plastic wrap or in plastic bag; crush with rolling pin (or crush in blender or food processor). Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
  • Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 280 mg, Sugar 16 g, TransFat 0 g

GOLDEN HARVEST MUFFINS



Golden Harvest Muffins image

Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 18

Number Of Ingredients 15

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup Gold Medal™ all-purpose flour
1 cup Gold Medal™ whole wheat flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
  • Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g

AUTUMN MUFFINS



Autumn Muffins image

Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.

Provided by JACLYN

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h15m

Yield 18

Number Of Ingredients 16

¾ cup brown sugar
¾ cup white sugar
3 cups all-purpose flour
½ teaspoon baking soda
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup butter, melted
2 eggs, beaten
1 ¼ cups milk
1 cup chopped cranberries
1 cup chopped, peeled apple
½ cup chopped dried figs
¾ cup chopped toasted hazelnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
  • In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
  • Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.9 g, Cholesterol 49.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 283.5 mg, Sugar 22.3 g

GOLDEN HARVEST MUFFINS I



Golden Harvest Muffins I image

These are my very favorite muffin. They are moist and never dissappoint. They also freeze very well. It makes large muffins.

Provided by MarieRynr

Categories     Quick Breads

Time 40m

Yield 24 muffins

Number Of Ingredients 17

2 cups white flour
2 cups whole wheat flour
2 cups sugar
4 teaspoons cinnamon
1/2 teaspoon clove
4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup grated carrot
1 cup coconut
1 cup chopped walnuts
4 cups shredded peeled apples (about 5 medium)
1 cup raisins
1 1/2 cups oil
1/2 cup milk
4 teaspoons vanilla
3 eggs, beaten

Steps:

  • Combine all dry ingredients, fruits, nuts, raisins, and carrots in a large bowl.
  • Mix together oil, milk, vanilla and eggs.
  • Stir the wet ingredients into the dry ingredients just until the dry are moistened.
  • Do not over mix.
  • Fill well greased muffin tins 3/4 full.
  • Bake at 350°F for 20 to 25 minutes.

SIMPLE HARVEST MUFFINS



Simple Harvest Muffins image

Make and share this Simple Harvest Muffins recipe from Food.com.

Provided by The Rabbit

Categories     < 30 Mins

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup rolled oats
1 cup whole wheat flour
1/2 cup oat bran
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda, aluminum-free
2 cups yogurt
1/2 cup butter, melted
2 eggs
1 cup fruit, chopped, combination of your choice of fresh and dried
1/2 cup nuts, chopped, and seeds
1 teaspoon cinnamon or 1 teaspoon combination allspice, nutmeg, ginger, clove

Steps:

  • Preheat oven to 400 degrees.
  • Mix together dry ingredients.
  • Mix fruits, nuts and spices into dry ingredients.
  • Whisk together eggs and yogurt in a separate bowl.
  • Add melted butter to yogurt mixture, whisking to combine.
  • Gently fold wet ingredients into dry ingredients until just moistened - do not overmix, some lumps are fine.
  • Divide evenly into 12 lined muffin cups - load them full as these don't rise.
  • Bake for 18-25 minutes or until firm and golden.
  • Cool on a rack.

Tips:

  • Muffins Are Best Fresh: To enjoy the best flavor and texture of your muffins, indulge in them within a day of baking. For longer storage, you can freeze them for up to 2 months, ensuring you always have a delightful treat at hand.
  • Muffins On-the-Go: Make your mornings easier by preparing your muffin batter the night before. Store it in the refrigerator overnight, and in the morning, simply scoop and bake. Voila! Fresh muffins with minimal effort.
  • Muffin Tin Matters: To achieve evenly baked and golden-brown muffins, opt for a nonstick muffin tin. Alternatively, line your regular muffin tin with paper liners for easy removal.
  • Don't Overbeat the Batter: Overmixing your batter can result in dense and tough muffins. Gently fold your ingredients until just combined to maintain a light and fluffy texture.
  • Muffin Tops That Shine: Before sending your muffins to the oven, sprinkle a little sugar on top. This simple trick helps create an irresistibly crisp and caramelized muffin top.

Conclusion:

Embark on a culinary adventure with these delightful fall harvest muffin recipes, each bursting with the flavors of the season. From zesty lemon poppy seed muffins to hearty pumpkin streusel muffins, these treats are sure to bring warmth and comfort to your kitchen. So, gather your ingredients, preheat your oven, and indulge in the joys of baking. Whether you're enjoying a leisurely weekend brunch or treating your loved ones to a homemade snack, these muffins are guaranteed to be a hit. Happy baking and happy fall!

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