Pumpkin Spice Muffins
Pumpkin Spice Muffins are a delightful and aromatic treat that perfectly encapsulates the flavors of fall. These moist and fluffy muffins are infused with warm spices and pumpkin puree, making them a perfect addition to your seasonal baking repertoire. Whether enjoyed as a breakfast option or a snack, they are sure to satisfy your cravings and bring the essence of autumn into your kitchen.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Salt | 1/2 tsp |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Pumpkin puree | 1 cup |
| Vegetable oil | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
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 dry ingredients: flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix the sugars, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (do not overmix).
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 18-20 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 to a wire rack to cool completely. Enjoy!
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Apple Cinnamon Muffins
Apple Cinnamon Muffins are a warm and comforting treat that combines the sweet-tartness of fresh apples with the cozy flavor of cinnamon. These muffins are perfect for enjoying on a crisp fall morning, or during a cozy afternoon snack. They’re simple to make and provide a delightful aroma that fills your kitchen as they bake.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Salt | 1/2 tsp |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Apples (peeled, diced) | 1 1/2 cups |
| Vegetable oil | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
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, and salt.
- In another bowl, mix the sugars, diced apples, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (do not overmix).
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 18-20 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 to a wire rack to cool completely. Enjoy!
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Maple Pecan Muffins
Maple Pecan Muffins are a delightful fall treat that combine the rich, warm flavors of maple syrup and the satisfying crunch of pecans. These muffins are perfect for breakfast or a snack, offering a taste of autumn with every bite. They are easy to prepare, requiring just one bowl for mixing, making cleanup a breeze.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Maple syrup | 1/2 cup |
| Vegetable oil | 1/3 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Pecans (chopped) | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- In another bowl, mix the sugars, maple syrup, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined (do not overmix), then fold in the chopped pecans.
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
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Cranberry Orange Muffins
Cranberry Orange Muffins are a burst of vibrant flavors that perfectly capture the essence of fall. These muffins are moist and fluffy, with tart cranberries balanced by the sweetness of orange zest and juice. They make an excellent addition to your breakfast table or as a delightful snack throughout the day. Plus, they’re made in just one bowl, making preparation and cleanup hassle-free.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Sugar | 3/4 cup |
| Orange zest | 1 tbsp |
| Orange juice | 1/2 cup |
| Vegetable oil | 1/3 cup |
| Eggs | 2 large |
| Fresh cranberries (chopped) | 1 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, and salt.
- In another bowl, mix the sugar, orange zest, orange juice, vegetable oil, and eggs until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined, then fold in the chopped cranberries.
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
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Chocolate Chip Banana Muffins
Chocolate Chip Banana Muffins are a delightful treat that combines the rich flavors of ripe bananas with the sweetness of chocolate chips, resulting in moist, fluffy muffins. Perfect for breakfast or as a snack, these muffins are quick to make and require just one bowl for easy cleanup, making them an ideal autumn baking project.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Sugar | 1/2 cup |
| Brown sugar | 1/4 cup |
| Ripe bananas (mashed) | 2 large |
| Eggs | 2 large |
| Vegetable oil | 1/3 cup |
| Vanilla extract | 1 tsp |
| Chocolate chips | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, baking powder, baking soda, salt, sugar, and brown sugar together.
- Add in the mashed bananas, eggs, vegetable oil, and vanilla extract, mixing until just combined.
- Fold in the chocolate chips until evenly distributed.
- Fill the muffin cups about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack. Enjoy!
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Sweet Potato Muffins
Sweet Potato Muffins are a warm and comforting treat that showcases the natural sweetness and earthy flavors of sweet potatoes, making them a perfect autumn-inspired snack or breakfast option. These muffins are incredibly moist and flavorful, and the best part is that they come together in just one bowl, simplifying the baking process while ensuring easy cleanup.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Cinnamon | 1 tsp |
| Nutmeg | ½ tsp |
| Sugar | ½ cup |
| Brown sugar | ¼ cup |
| Sweet potato (cooked and mashed) | 1 cup |
| Eggs | 2 large |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar, and brown sugar.
- Stir in the mashed sweet potato, eggs, vegetable oil, and vanilla extract until just combined.
- Spoon the batter into muffin cups, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy!
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Pear and Ginger Muffins
Pear and Ginger Muffins are a delightful combination of sweet, juicy pears and the warm, spicy kick of ginger, making them a perfect indulgence for the fall season. These muffins are tender and aromatic, providing a comforting treat that pairs beautifully with a cup of tea or coffee. Best of all, they’re made in just one bowl for minimal cleanup.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Salt | ½ tsp |
| Ground ginger | 1 tsp |
| Ground cinnamon | ½ tsp |
| Sugar | ½ cup |
| Brown sugar | ¼ cup |
| Pears (peeled and diced) | 1 ½ cups |
| Eggs | 2 large |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, sugar, and brown sugar.
- Fold in the diced pears, then add the eggs, vegetable oil, and vanilla extract, stirring until just combined.
- Spoon the batter into muffin cups, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy!
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Carrot Cake Muffins
Carrot Cake Muffins are a scrumptious fall treat that bring together the flavors of moist carrots, warm spices, and the sweetness of raisins or nuts. These muffins are perfect for breakfast or a cozy afternoon snack, and just like the Pear and Ginger Muffins, they can be prepared in one bowl, making for easy cleanup while still delivering a deliciously comforting bite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Sugar | ½ cup |
| Brown sugar | ¼ cup |
| Shredded carrots | 1 ½ cups |
| Eggs | 2 large |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 tsp |
| Raisins or chopped nuts | ½ cup (optional) |
Cooking Steps:
- Preheat the 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, salt, sugar, and brown sugar.
- Stir in shredded carrots and, if using, raisins or nuts.
- Add the eggs, vegetable oil, and vanilla extract, mixing until just combined.
- Fill muffin cups about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack. Enjoy!
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Chai Spice Muffins
Chai Spice Muffins are a delightful autumn-inspired treat that combine the aromatic flavors of chai spices such as cinnamon, cardamom, ginger, and cloves. These muffins are perfect for enjoying with a cup of tea or coffee, and like the other recipes, they can be made in just one bowl for convenient mixing and cleanup.
| 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 cloves | ¼ tsp |
| Salt | ½ tsp |
| Sugar | ½ cup |
| Brown sugar | ¼ cup |
| Eggs | 2 large |
| Vegetable oil | ⅓ cup |
| Milk | ½ cup |
| Vanilla extract | 1 tsp |
| Chopped nuts (optional) | ½ 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 flour, baking powder, baking soda, cinnamon, cardamom, ginger, cloves, salt, sugar, and brown sugar.
- Add the eggs, vegetable oil, milk, and vanilla extract; mix until just combined.
- Stir in chopped nuts if desired.
- Fill muffin cups about two-thirds full with the batter and bake for 18-20 minutes, until a toothpick comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy!
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Zucchini Walnut Muffins
Zucchini Walnut Muffins are a moist and flavorful autumn treat that are not only delicious but also a great way to use up excess zucchini from your garden. They are packed with the goodness of fresh zucchini and crunchy walnuts, making them perfect for breakfast or a snack. Best of all, they can be prepared in just one bowl for easy mixing and minimal cleanup!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Sugar | ½ cup |
| Brown sugar | ¼ cup |
| Eggs | 2 large |
| Vegetable oil | ⅓ cup |
| Milk | ½ cup |
| Grated zucchini | 1 cup |
| Chopped walnuts (optional) | ½ cup |
| Vanilla extract | 1 tsp |
Cooking Steps:
- Preheat the 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, salt, sugar, and brown sugar.
- Add eggs, vegetable oil, milk, grated zucchini, and vanilla extract; mix until just combined.
- Fold in chopped walnuts if desired.
- Fill muffin cups about two-thirds full with the batter and bake for 18-20 minutes, until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy!
Vanilla Almond Muffins
Vanilla Almond Muffins are a delightful fall treat that combines the warm flavors of vanilla and almond, creating a comforting and aromatic breakfast option. These muffins are moist and fluffy, making them a perfect companion for your morning coffee or an afternoon snack. Plus, they are easily mixed together in just one bowl for hassle-free preparation and cleanup!
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | ½ tsp |
| Salt | ½ tsp |
| Sugar | ¾ cup |
| Eggs | 2 large |
| Vegetable oil | ⅓ cup |
| Milk | ½ cup |
| Vanilla extract | 2 tsp |
| Almond extract | 1 tsp |
| Slivered almonds (optional) | ½ 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 flour, baking powder, baking soda, cinnamon, salt, and sugar.
- Add eggs, vegetable oil, milk, vanilla extract, and almond extract; mix until just combined.
- Fold in slivered almonds if desired.
- Fill muffin cups about two-thirds full with the batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy!
