Best 3 Fall Harvest Muffins Recipes
Fall Harvest Muffins: A Seasonal Delight for Every Occasion
As the leaves change color and the air turns crisp, it's time to celebrate the bounty of the fall harvest with these delectable Fall Harvest Muffins. These muffins are not just a treat for your taste buds but also a feast for your eyes with their vibrant colors and rustic charm. From classic Apple Cinnamon Muffins, bursting with the flavors of autumn, to hearty Pumpkin Muffins with a touch of warm spices, these recipes bring the essence of the season to your kitchen. Indulge in the nutty goodness of Cranberry Walnut Muffins, where the tartness of cranberries meets the crunch of walnuts, or surprise your loved ones with tender and moist Carrot Cake Muffins, topped with a luscious cream cheese frosting. The delightful Zucchini Muffins are a creative way to incorporate fresh garden zucchini into a sweet treat, while the aromatic Gingerbread Muffins fill your home with the inviting aroma of ginger and molasses. With a variety of flavors and textures, these Fall Harvest Muffins are perfect for a cozy breakfast, an afternoon snack, or a special gathering. Embrace the spirit of the season and bake up a batch of these muffins to share with family and friends.
AUTUMN MUFFINS
Lots of fruit, lots of spices and lots of goodness. Perfect for cold fall mornings.
Provided by JACLYN
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 18
Number Of Ingredients 16
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.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 40.9 g, Cholesterol 49.1 mg, Fat 14.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 283.5 mg, Sugar 22.3 g
LUNCHBOX HARVEST MUFFINS
These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don't end up coming back home, which is the sad fate of many a salami sandwich.
Provided by Melissa Clark
Categories easy, lunch, quick
Time 35m
Yield About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease mini-muffin tins.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
- Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
- Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 4 grams, TransFat 0 grams
GOLDEN HARVEST MUFFINS
Delightful apple and carrots muffins with a nutty twist - a perfect dessert ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 17 g, TransFat 0 g
Tips:
- Use fresh, seasonal ingredients. This will give your muffins the best flavor.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups only 2/3 full. This will prevent them from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool completely before frosting or serving.
Conclusion:
Fall Harvest Muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist, fluffy texture and sweet, flavorful filling, they're sure to be a hit with everyone who tries them. So next time you're looking for a tasty snack or dessert, give these muffins a try. You won't be disappointed!
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