Best 4 Paleoish Pumpkin Walnut Muffins Recipes
If you're looking for a delicious and healthy snack or breakfast, paleoish pumpkin walnut muffins are a great choice. These muffins are made with wholesome ingredients like almond flour, coconut flour, pumpkin puree, and walnuts. They're also naturally sweetened with maple syrup, so they're a great option for people who are looking for a refined sugar-free treat. Plus, these muffins are packed with protein and fiber, so they'll keep you feeling full and satisfied all morning long.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN AND WALNUT SQUARES
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.
Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN-WALNUT MUFFINS
Provided by Craig Claiborne
Categories breakfast, side dish
Time 50m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
- Break eggs into mixing bowl and beat lightly. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin purée and melted butter, and blend.
- Sift together flour and baking powder and beat them into egg mixture. Stir in walnuts.
- Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full. Place tins in oven and bake 20 to 25 minutes.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 59 milligrams, Sugar 7 grams, TransFat 0 grams
PUMPKIN NUT MUFFINS
Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.
Provided by Amy Posont
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
- Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
- Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.4 g, Cholesterol 22.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 115.3 mg, Sugar 9.5 g
PUMPKIN WALNUT MUFFINS
This delicious recipe makes 2 dozen of the tastiest muffins filled with raisins and walnuts along with a combination of spices. You probably won't have any left over, but if you do, they freeze very well. Dough needs to stand for one hour at room temperature before baking. Recipe found on the internet.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 14
Steps:
- Mix together sugar, oil, eggs, pumpkin and water in a large bowl.
- Sift together all dry ingredients and add to mixture.
- Mix and add raisins and walnuts.
- Let stand one hour at room temperature.
- Place in greased muffin tins and bake at 400° for 15 minutes.
- To freeze: when completely cool, place on cookie sheet and freeze uncovered, then place in plastic freezer bags.
- Can just defrost when needed or microwave individual muffins for 20 seconds on high.
Nutrition Facts : Calories 216.7, Fat 8.6, SaturatedFat 1.1, Cholesterol 26.4, Sodium 219.2, Carbohydrate 33.9, Fiber 1.4, Sugar 22.7, Protein 3.1
Tips:
- Choose a good quality pumpkin puree. Fresh pumpkin puree is best, but canned pumpkin puree can also be used. Make sure to read the label carefully and choose a puree that is unsweetened and has no added ingredients.
- Don't overmix the batter. Overmixing can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups about 2/3 full. This will help prevent the muffins from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean. The baking time may vary depending on the oven, so keep an eye on the muffins.
- Let the muffins cool completely before serving. This will help them to set and develop their full flavor.
Conclusion:
These paleoish pumpkin walnut muffins are a delicious and healthy way to start your day. They are made with simple ingredients and are packed with nutrients. The pumpkin puree provides a boost of vitamins and minerals, while the walnuts add protein and healthy fats. These muffins are also gluten-free and dairy-free, making them a great option for people with food allergies or sensitivities.
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