Best 6 Autumn Muffins Recipes

AUTUMN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
• In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts. Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
• Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.

AUTUMN PUMPKIN MUFFINS

Steps:

• Preheat oven to 350°F Spray 18 muffin tin openings with non stick cooking spray.
• Combine flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt in medium bowl; set aside.
• In bowl of an electric mixer, combine pumpkin, oil, sugar, and eggs, then mix until well blended.
• Add set-aside dry ingredients and mix well.
• By hand, stir in walnuts and raisins.
• Pour batter evenly into prepared muffin tin openings.
• Bake 20-23 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.
• For Orange Glaze:.
• Combine confectioner's sugar, orange peel, and orange juice in small bowl. Stir with spoon to blend. Spoon glaze over top of cooled muffins, letting excess glaze run down sides. Sprinkle with additional nuts before glaze hardens.

AUTUMN CINNAMON CHIP MUFFINS

Steps:

• 1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners (trust me, you want to use the liners!)
• 2. FOR TOP HALF OF MUFFIN: In a large mixing bowl, cream together butter, sugar, salt, and cinnamon; add eggs and mix well. In a small separate bowl, combine flour, baking powder, ground flax, and cinnamon chips; add to wet ingredients and fold together just until combined. Set aside.
• 3. FOR BOTTOM HALF OF MUFFIN: In a separate mixing bowl, combine flour, ground flax, sugar, baking powder, cinnamon and salt. Make a well in center of flour mixture and add eggs, pumpkin, olive oil and vanilla; blend together until smooth.
• 4. Place a spoonful or two of pumpkin mixture into bottom of muffin liners. Top with cinnamon chip mixture until muffin cups are 2/3 to 3/4 full. In a small bowl, combine topping mixture and sprinkle over tops of muffins.
• 5. Bake in preheated oven for 24-30 minutes (depending on the size of muffin pan) or until a toothpick comes out clean. Jumbo muffins take about 30 minutes. Remove pan and allow to cool.
• 6. *** I added about 1/2c. chopped walnuts to half of the pumpkin mixture. I'm the only one that likes nuts in my house!

AUTUMN HARVEST MUFFINS

Steps:

• 1. Preheat oven to 450° F. Spray muffin or mini muffin pans liberally with a butter flavored spray.
• 2. In a large bowl, combine Bisquick, cinnamon, nutmeg and ginger. Add yogurt and stir just until blended. Add ginger ale and stir until well mixed.
• 3. Fold in mixture of apple pieces and slivered almonds (optional).
• 4. Scoop heaping spoonfuls into prepared muffin pans (regular or mini). As this is a stiff dough, you can fill a bit fuller than you would normally fill a muffin pan,
• 5. Bake at 450° for 10 minutes.
• 6. While muffins are baking, prepare the icing.
• 7. Cut 2 tablespoons of room temperature butter into 1 cup of powdered (confectioner's) sugar.
• 8. Add almond and apple flavoring. Blend well. Add half and half and stir until smooth. (You may need to adjust powdered sugar and/or half and half) Microwave for 10 seconds to create perfect drizzle.
• 9. Remove muffins from oven. Place on serving tray while still very warm and drizzle with the apple almond icing.
• 10. Serve while still warm. These are great paired with homemade apple butter. YUMMY!

AUTUMN SPICED BRAN MUFFINS

Steps:

• 1. Grease a muffin tin or spray with non-stick spray. Preheat oven to 375 degrees.
• 2. Place bran, raisins, molasses, and milk in a large bowl. Stir to mix and let set for 15 minutes or so.
• 3. Measure flour, sugar, salt, baking soda, baking powder, and spice in a medium bowl. Mix well with a fork.
• 4. Beat egg in a small bowl.
• 5. Measure cooking oil in a measure cup. Measure vanilla in a little ramekin.
• 6. Add dry ingredients, beaten egg, oil, and vanilla all at once to large bowl with the soaked bran. Stir just until mixed.
• 7. Fill muffin tin. Batter should be to the top.
• 8. Bake 18 minutes. Test with a pick. Remove from tin immediately and cool on a rack.
• 9. Serve warm or at room temperature.

AUTUMN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper muffin liners.
• In a large bowl, stir together the brown sugar, white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Make a well in the center, and add the melted butter, milk and eggs, mix until smooth. Stir in the cranberries, apple, figs, and hazelnuts.
• Spoon the batter into the prepared muffin pans. Cups should be at least 3/4 full.
• Bake for 15 to 20 minutes in the preheated oven or until a toothpick inserted into a muffin comes out clean.