Best 10 Pumpkin Fruit And Nut Muffins Recipes

FRUIT AND NUT MUFFINS

Steps:

• In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.

PUMPKIN NUT MUFFINS

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.

PUMPKIN NUT MUFFINS

Steps:

• Beat eggs in a large bowl.
• Add pumpkin, oil, applesauce and sugar, and mix well.
• In a separate bowl, mix the dry ingredients together, then add to the wet mixture.
• Add walnuts and mix in evenly.
• Spoon into 18 foil baking cups.
• Bake at 350 F for 25 to 30 minutes.

NUTTY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°. Whisk together eggs, sugar, pumpkin, oil and water. In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full. , Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool on wire rack.

PUMPKIN FRUIT AND NUT MUFFINS

Steps:

• Preheat oven to 400 degrees
• Prepare a non-stick muffin tin by spraying with non-stick cooking spray of if you prefer, use paper muffin liners
• In a small microwavable bowl, place the raisins, chopped apricot halves and 1/3 cup water
• Microwave for 45 seconds or until hot
• Cover the bowl and allow fruit to plump while mixing the remaining ingredients
• In a large bowl, mix together the flour, oats, sugar, nutmeg, cinnamon, powdered milk, baking powder and salt
• Add the applesauce, pumpkin puree and egg, mixing until thoroughly combined
• Drain any water from fruit that has not been absorbed and add fruit to muffin batter along with chopped cashews; stir to blend
• Divide batter into 9 muffin cups and bake in preheated oven for 15 to 20 minutes or until toothpick inserted off center comes out clean
• Immediately remove muffins from tin and spread each with a small amount of apricot preserves

PUMPKIN MUFFINS I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Sift the flour, salt, nutmeg, and pumpkin pie spice into a medium size mixing bowl. Stir in the brown sugar and the sultana raisins. In another bowl, stir together the egg, oil, pumpkin and milk, add to the dry ingredients and mix until just blended. Fill prepared muffin cups 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick stuck into the center of a muffin comes out clean.

HEARTY FRUIT & NUT MUFFINS

Steps:

• Heat oven to 400ºF.
• Combine baking mix, dry gelatin mix and cinnamon. Whisk egg, pumpkin and orange juice in large bowl until blended. Add combined dry ingredients and all remaining ingredients; stir just until moistened.
• Spoon into 12 muffin pan cups sprayed with cooking spray.
• Bake 20 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.

PUMPKIN-APPLE MUFFINS

Steps:

• Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins and walnuts. Place equal amounts of batter into prepared cups.
• For Topping:
• Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly.
• Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.

PUMPKIN-WALNUT MUFFINS

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.

PUMPKIN WALNUT MUFFINS

Steps:

• Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups.
• Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.