Pumpkin Spice Muffins-Easy and healthy

Tis the season to use up that canned pumpkin! Every year I stock up in ridiculous amounts once I spot Libby's pumpkin puree entering the supermarket. This is an old WW recipe that I make frequently. I've brought these to work, showers, and many other occasions. The recipe is simple, requires little ingredients, and these muffins are guilt free compared to high calorie alternatives. These can be made with a variety of mix-ins such as pecans, walnuts, chocolate chips, and so on. The possibilities are endless.

You will need:
*1 box of spice cake mix
*1 15oz. can pumpkin puree
*1 egg white
*splash of water

1. Preheat oven to temperature indicated on the spice cake directions. (Usually around 350)
2. Combine all ingredients in a mixing bowl. Beat on low until combined.
3. Line muffin pans. Pour batter into muffin cups until about 3/4 full.
*Note, I never do this neatly. If you want 'neat' tops to your muffin, make sure your batter is even on top before cooking.
4. Bake for 20 minutes or until a toothpick entered in the center comes out clean.

Cinnamon Sugar Muffins

It happens every year. While shopping for others, I bought myself an early Christmas present. I spotted the Wilton mini-muffin pans on sale at Target for $7 and I had to have them! As soon as I brought them home, I made these little muffins. I brought them into work with the rest of my holiday treats, and I received many compliments on them. I also kept catching Dave stealing one of these from the container, so I know they were tasty!

This recipe is supposed to yield 12 muffins or 24 mini muffins. I must not be generous with my muffin filling because I always end up with more. I made about 32 mini muffins with this recipe.

This recipe is from Cook with Sara

You will need for the muffins:
3/4 cup sugar
1 egg
1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 cup vegetable oil
1 tsp. vanilla
3/4 cup milk

and for the topping:
1 Tbsp. butter, melted (I needed a bit more)
1/4 cup sugar
1 1/2 tsp. cinnamon

1) In a mixing bowl, beat together egg and sugar until fluffy. Add the flour, baking powder, salt and nutmeg; beat just until combined (the mixture will be crumbly).

2)In a measuring cup, combine milk, oil and vanilla; add to flour mixture and mix well.

3) Pour into muffin cups or mini muffin cups lined with papers or sprayed with nonstick cooking spray. Bake at 350 for 15 minutes or until toothpick comes out clean.

4) Cool for 10 minutes. Combine cinnamon and sugar in a small bowl. Melt butter in a second small bowl. When muffins are cool enough to handle, remove from muffin pans and dip muffin tops in melted butter, then in cinnamon sugar mixture.

Banana Coconut Muffins

Yesterday morning I was hungry for a breakfast snack with coffee. I was going grocery shopping later in the day and had to make due with what was left on hand. I decided to use the very ripe bananas in muffins and then remembered that I also had some shredded coconut! I whipped up this recipe that I found on Epicurious and was very pleased with the results. The recipe called for an 8 cup muffin tin but made 12 smaller sized muffins just fine.

You will need:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed (3/4 cup)
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Special equipment: a muffin tin with 8 (1/2-cup) muffin cups; paper liners (I used my 12 tin)

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly. (Even though I used my 12 muffin pan, I still cooked it for 25 minutes and thought they came out perfect)

Blueberry Muffins

These were my first attempt at baking as a newlywed. I had all the ingredients on hand so decided to give them a try. They were simple and tasty! I have made them to take to some friends we've stayed with over the past month. We've also enjoyed them for breakfast a few times. I recently doubled the recipe to make 24 muffins.

From My Italian Grandmother

Ingredients:

2 cups unbleached flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, well beaten
2/3 cup milk
1/3 cup oil or melted shortening
1 cup fresh blueberries


Directions:

Preheat oven to 400 degrees. Line or grease 12 muffin cups.

Lightly spoon flour into measuring cup.

In bowl combine flour, sugar, baking powder and salt.

Stir in egg, milk, and oil just until moistened (will be lumpy).

Gently fold in berries.

Spoon into muffin cups (2/3 full)

Bake for 20 - 25 minutes. Loosen, remove immediately.