Pumpkin Spice Muffins With Pecans
Fall Dessert Muffins, especially Pumpkin Spice Muffins with Pecans, are the perfect treat to celebrate the cozy flavors of autumn. These muffins are moist, spiced with warm pumpkin pie spices, and topped with crunchy pecans, making them an ideal dessert for any fall gathering or a delightful addition to your breakfast table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Ground ginger | ½ tsp |
| Salt | ½ tsp |
| Pumpkin puree | 1 cup |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Vegetable oil | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Chopped pecans | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined; do not overmix.
- Fold in the chopped pecans gently.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious Pumpkin Spice Muffins with Pecans as a charming fall dessert!
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Apple Cinnamon Muffins With Walnuts
Apple Cinnamon Muffins with Walnuts are a delightful fall treat that perfectly embodies the cozy flavors of the season. These muffins are tender and moist, bursting with chunks of sweet apples and aromatic cinnamon, while the walnuts add a satisfying crunch. Perfect for breakfast or as a lovely dessert, they capture the essence of autumn in every bite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Vegetable oil | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Diced apples | 1 ½ cups |
| Chopped walnuts | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually combine the wet ingredients with the dry ingredients until just mixed; avoid overmixing.
- Gently fold in the diced apples and chopped walnuts.
- Fill each muffin cup with the batter, about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these scrumptious Apple Cinnamon Muffins with Walnuts as a wonderful addition to your fall festivities!
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Maple Oatmeal Muffins With Hazelnuts
Maple Oatmeal Muffins with Hazelnuts are a wholesome and satisfying fall dessert that combines the nutty flavors of oats and hazelnuts with the rich sweetness of maple syrup. Perfect for breakfast, an afternoon snack, or a delightful dessert, these muffins are moist, hearty, and embody the essence of autumn with every bite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Rolled oats | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Granulated sugar | ½ cup |
| Maple syrup | ½ cup |
| Vegetable oil | ¼ cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Diced hazelnuts | ¾ cup |
| Milk | 1 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the sugar, maple syrup, oil, eggs, vanilla, and milk until well combined.
- Gradually mix the wet ingredients into the dry ingredients until just combined; do not overmix.
- Gently fold in the diced hazelnuts.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious Maple Oatmeal Muffins with Hazelnuts as a nourishing addition to your fall celebration!
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Caramel Apple Muffins With Almonds
Caramel Apple Muffins with Almonds are a delightful fall dessert that encapsulates the essence of autumn in each bite. These muffins are fluffy and moist, filled with sweet, tender apple chunks, and drizzled with a rich caramel sauce, all topped with crunchy almonds for added texture. They’re a perfect treat for cozy gatherings or as a comforting snack on a chilly day.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Milk | ½ cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 tsp |
| Diced apples | 1 ½ cups |
| Caramel sauce | ½ cup |
| Sliced almonds | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, milk, oil, and vanilla.
- Combine the wet and dry ingredients until just mixed, then gently fold in the diced apples and half of the caramel sauce.
- Fill each muffin cup about 2/3 full, then sprinkle sliced almonds on top.
- Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
- Drizzle any remaining caramel sauce over the muffins before serving.
Enjoy these Caramel Apple Muffins with Almonds as a sweet and flavorful treat this fall!
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Sweet Potato Muffins With Cashews
Sweet Potato Muffins with Cashews are a wholesome and flavorful fall dessert perfect for breakfast or a cozy afternoon treat. These muffins are imbued with the natural sweetness of sweet potatoes and enhanced with a crunchy texture from roasted cashews. The warm spices complement the earthy flavors, making each bite a comforting indulgence.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Mashed sweet potatoes | 1 cup |
| Milk | ½ cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 tsp |
| Chopped cashews | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together granulated sugar, brown sugar, eggs, mashed sweet potatoes, milk, oil, and vanilla until smooth.
- Mix the wet ingredients into the dry ingredients until just combined, then fold in the chopped cashews.
- Fill each muffin cup about 2/3 full and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Enjoy these Sweet Potato Muffins with Cashews as a delightful fall treat!
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Cranberry Orange Muffins With Pistachios
Cranberry Orange Muffins with Pistachios are a bright and zesty fall dessert that combines the tartness of fresh cranberries with the sweetness of oranges and the crunch of pistachios. These muffins are moist, flavorful, and perfect for breakfast or as an afternoon snack, bringing a festive touch to your fall baking.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Fresh orange juice | ½ cup |
| Orange zest | 1 tbsp |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 tsp |
| Fresh cranberries | 1 cup (chopped) |
| Chopped pistachios | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, whisk together granulated sugar, brown sugar, eggs, orange juice, orange zest, oil, and vanilla until smooth.
- Mix the wet ingredients into the dry ingredients until just combined, then fold in the chopped cranberries and pistachios.
- Fill each muffin cup about 2/3 full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly before serving.
Enjoy these Cranberry Orange Muffins with Pistachios as a delicious addition to your fall dessert lineup!
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Chocolate Chip Pumpkin Muffins With Sunflower Seeds
Chocolate Chip Pumpkin Muffins with Sunflower Seeds are a delightful fall treat that combines the warm flavors of pumpkin with the sweetness of chocolate chips. These moist and tender muffins are not only quick to make but also packed with nutritious sunflower seeds for an added crunch. Perfect for breakfast or an afternoon snack, these muffins will surely become a favorite in your fall baking repertoire.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Cinnamon | 1 tsp |
| Nutmeg | ½ tsp |
| Salt | ½ tsp |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 tsp |
| Chocolate chips | ½ cup |
| Sunflower seeds | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla until smooth.
- Combine the wet and dry ingredients until just mixed, then fold in chocolate chips and sunflower seeds.
- Fill each muffin cup about 2/3 full and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool slightly before serving.
Enjoy these warm and inviting Chocolate Chip Pumpkin Muffins with Sunflower Seeds as a perfect addition to your fall dessert spread!
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Pear and Ginger Muffins With Macadamia Nuts
Pear and Ginger Muffins with Macadamia Nuts are a deliciously unique fall treat that melds the sweetness of ripe pears with the warmth of ginger. The addition of macadamia nuts adds a buttery crunch and complements the flavors beautifully, making these muffins a perfect companion for a cozy morning coffee or an afternoon snack.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground ginger | 1 tsp |
| Ground cinnamon | ½ tsp |
| Salt | ½ tsp |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Ripe pears, diced | 1 ½ cups |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 tsp |
| Macadamia nuts, chopped | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, and salt.
- In a separate bowl, mix granulated sugar, brown sugar, eggs, diced pears, vegetable oil, and vanilla until well combined.
- Gently fold the wet ingredients into the dry ingredients, then mix in the chopped macadamia nuts.
- Fill each muffin cup about 2/3 full and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Enjoy the delightful flavors of these Pear and Ginger Muffins with Macadamia Nuts as a wonderful addition to your fall dessert lineup!
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Chai Spice Muffins With Pine Nuts
Chai Spice Muffins with Pine Nuts are a delightful fall-inspired treat that combines warm chai spices with the nutty flavor of pine nuts, resulting in a comforting and aromatic muffin that’s perfect for cozy mornings or afternoon gatherings. These muffins not only offer a wonderful taste but also fill your home with the inviting scents of cinnamon, cardamom, and nutmeg.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground cardamom | ½ tsp |
| Ground ginger | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Salt | ½ tsp |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Milk | ½ cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 tsp |
| Pine nuts, toasted | ⅓ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt.
- In another bowl, whisk together granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla until smooth.
- Gently combine the wet ingredients with the dry ingredients and fold in the toasted pine nuts.
- Fill each muffin cup about 2/3 full and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
These Chai Spice Muffins with Pine Nuts are a warm, fragrant addition to your fall dessert repertoire, offering delicious flavor and texture in every bite!
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Zucchini Nut Muffins With Filberts
Zucchini Nut Muffins with Filberts are a delightful way to incorporate nutritious vegetables into your fall dessert lineup. These moist and flavorful muffins feature grated zucchini and crunchy filberts (also known as hazelnuts), offering a perfect balance of sweetness and nuttiness that makes them an ideal treat for breakfast, snacks, or dessert.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Granulated sugar | ¾ cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Milk | ½ cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 tsp |
| Grated zucchini | 1 cup |
| Filberts, chopped | ⅓ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- In a large bowl, mix together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla until combined.
- Fold in the grated zucchini and chopped filberts to the wet mixture.
- Gently combine wet and dry ingredients until just moistened, being careful not to overmix.
- Divide the batter among muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
These Zucchini Nut Muffins with Filberts are not only delicious but also packed with flavor, making them a delightful addition to any fall-themed dessert table!
Vanilla Bean Muffins With Mixed Nuts
Vanilla Bean Muffins with Mixed Nuts are a scrumptious fall treat that brings together the warm, comforting flavor of vanilla with the satisfying crunch of assorted nuts. These muffins are perfect for a cozy breakfast or a delightful dessert, making them versatile for any occasion. Whether enjoyed alone or paired with a hot beverage, they are sure to please everyone at your table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 tsp |
| Salt | ½ tsp |
| Granulated sugar | ¾ cup |
| Eggs | 2 large |
| Whole milk | 1 cup |
| Vegetable oil | ⅓ cup |
| Vanilla bean, scraped | 1 |
| Mixed nuts (chopped) | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, whisk together granulated sugar, eggs, milk, oil, and vanilla bean until smooth.
- Slowly add the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the chopped mixed nuts gently to avoid overmixing.
- Pour the batter into the muffin cups and bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
These Vanilla Bean Muffins with Mixed Nuts are a deliciously simple way to embrace the flavors of fall while providing a delightful treat for family and friends!
