Category Archives: Muffins and Donuts

Pumpkin Muffins

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Hi everyone,

Happy Halloween Weekend!

I decided to spread the Halloween Holiday throughout the weekend since Halloween falls on a Sunday this year so I am starting out with “Pumpkin Muffins” for our Saturday breakfast.

Of course, we don’t count the extra calories of the whipped cream and sprinkles on a holiday because after all, we have to decorate and celebrate.

This is a recipe that is a compilation of a few pumpkin muffin recipes that I have tried over the years and this is my final draft. I hope you give this recipe a try. (I sometimes add pumpkin seeds into the batter).

Pumpkin Muffins

Ingredients:

  • 2 ¼ cups all-purpose flour (I used white whole wheat)
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 ½ tsp cinnamon
  • 1/4 tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  •  
  • 1 can 15 oz 100% pure pumpkin puree (NOT pumpkin pie filling)
  • 1 cup granulated sugar
  • ½ cup dark brown sugar, packed
  • ½ cup coconut oil, melted (OR vegetable oil)
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • pumpkin seeds added to the batter (optional)

Cooks Note:   How to Properly Measure Flour

  • Fluff the flour with a fork
  • Use a spoon to scoop the flour into your measuring cup
  • Use a butter knife to level off the flour in the measuring cup

Scooping the measuring cup straight into the bag or canister of flour will result in too much flour being packed into the cup, which can result in dry muffins.

Instructions:

  1. Preheat the oven to 375 degrees and place 12 paper baking liners into each well of a standard size cupcake pan.
  2. In a mixing bowl combine the flour, and the next 7 dry ingredients (In italics above in the recipe).  Whisk together to combine and set aside.
  3. In a larger mixing bowl combine the pumpkin puree, granulated sugar, brown sugar, coconut oil, vanilla extract and eggs. Stir to combine with a spatula or mixer on low for 30 seconds. 
  4. Por the wet ingredients into the dry ingredients and stir together until just combined into a batter. Do not over mix. (ADD pumpkin seeds now if using and combine).        
  5. Fill the liners to the top with batter. This will help give your muffins a nice puffy dome.
  6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the pan. 

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Until my next post, make every day a celebration!

Diane

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Banana Bread Muffins

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Hi Everyone,

I don’t know if any one shares this problem, but lately I have noticed that all the bananas that I buy seem to go from green to brown so quickly. I am guessing that the bananas were frozen in transport to the stores and this adds to the problem.

So what is a girl to do? In my case, come up with some new recipes for banana bread.

After weeks of banana bread loaves, I needed a change from the usual banana bread slice so I have been making banana bread muffins and I wanted to share the recipe.

I have included a healthier choice flour and oil and the traditional choices of flour and oil. Both combinations produce excellent results.

I personally change the add ons every time I bake them to make life interesting….. I hope you try this recipe and enjoy.

Ingredients:

  • 2-3 ripe bananas (really ripe bananas make sweeter muffins, the more dark spots the better) 
  • 1 cup whole wheat flour OR – AP flour
  • 2 tablespoons coconut oil OR vegetable oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup walnuts, chopped (or substitute any nut of your choice)
  • 1/2 cup chocolate chips

Cooks Note: additional add ons – raisins, shredded coconut, dried cranberries, butterscotch chips.

Directions:

Preheat oven to 350 and line a 12 cup muffin tin with paper liners or grease the pan with a few pats of butter or cooking spray.

In a bowl, mash the bananas, and add in the flour, oil, sugar, eggs, vanilla, cinnamon, baking soda and salt. Mix so all is combined.

DO NOT OVERWORK the batter – this will keep the muffins light and fluffy.

Then add in the nuts and chocolate chips or any additional add ons, mix well.

Divide the batter evenly into the muffin tin cups.

Bake at 350 degrees for 20-25 minutes until golden brown. Cool in the pan for a few minutes and then serve.

Enjoy every bite!

Until my next post, make every day a celebration!

Stay well,

Diane

Please ask your family and friends to “follow”, “like” and “share” DishingwithDiane.com 

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.