Pumpkin Muffins - Tested And Approved Recipes

Although it is the middle of September and the Halloween party is still far away, the cucurbit season has officially arrived! So, what a great opportunity to invite this fruit-vegetable into your kitchen and into your fall menu? Mash, fall soup, pie, tagliatelle, terrine, hummus, homemade jam … there are many ways to enjoy your Jack'O Lantern after the Halloween festivities. Today we show you how to make succulent pumpkin muffins! Our sweet and savory recipes will not leave anyone indifferent or hungry. Demonstration!

Pumpkin muffins - 7 fall recipes spotted on Pinterest to enjoy every day of the week

While digging the Halloween pumpkin, do you tend to throw away the seeds and its flesh? Turning the rest of your festive squash into a creamy mash is indeed the first step to success in our healthy and delicious pumpkin muffin recipes. Obviously, those of you who wish to taste their puree as is, have the absolute freedom to do so, provided you add a little salt. Pumpkin seeds, on the other hand, make a great healthy snack to snack on between meals, not to mention that they pair beautifully with fall soups and salads. In short, nothing is lost and everything is transformed at Deavita.fr!

Express pumpkin puree for cakes

Whether it's muffins or a pie, the mashed potion is the basis of each of our recipes to follow. To succeed, start by peeling and removing the seeds from the vegetable. Cut it into pieces and distribute them on a baking sheet, previously covered with baking paper. Bake for 20 minutes or until the pumpkin becomes fairly tender. Remove from the oven and mix the pieces with your favorite spices (cinnamon, ginger, cloves, nutmeg). To make the puree creamier, add a tablespoon or two of lukewarm water. However, this last step is optional.

Pumpkin and coconut muffin

Ingredients for 12 muffins:

• 350 g mashed pumpkin
• 100g sugar
• 90 g grated coconut
• 70 g flour
• 50-60 g of melted margarine
• 2 eggs
• baking powder
• chocolate chips
• 1 C. lemon juice
• a few drops of rum
• cinnamon (optional)
• powdered ginger (optional)
• nutmeg (optional)

Preparation:

Once the pumpkin puree is ready, mix it with the other ingredients. Divide the resulting mixture into muffin cups, previously lined with paper casseroles. Bake for 40 minutes at 170 ° C (thermostat 6-7). Garnish with chocolate chips and coconut chips before serving.

Pumpkin muffins with cheese and hazelnuts

Ingredients for 5 muffins:

• 180 g flour
• 50 g of hazelnut powder
• 1/2 teaspoon baking powder
• 100 g mashed pumpkin
• 50 g goat cheese
• 2 eggs
• 80 ml of skimmed milk
• 50 ml light liquid cream
• pumpkin seeds
• salt and pepper

Preparation:

Start by preheating your oven to 180 ° C. In a bowl, mix the flour, ground hazelnuts, baking powder, salt and pepper. In a separate bowl, do the same with the eggs, milk, pumpkin puree and liquid cream. Then mix the liquid preparation with the floury preparation, then add the crumbled cheese. Whisk one last time and pour the resulting mixture into your silicone muffin cups. Place a squash seed right in the middle of each muffin and bake for 20-30 minutes. At the end of this time, remove from the oven, unmold and let the delicacies rest on a rack. Hot or cold, enjoy your muffins as you see fit.

Pumpkin and chorizo muffin recipe

At the height of the cucurbit season, the pumpkin and chorizo duo has everything to delight young and old. Gourmet and super easy to make, these delicious bites will certainly not remain unappreciated by your guests at aperitif time! Here are the ingredients to prepare them:

• 140g flour
• 2 eggs
• 130 ml semi-thick cream
• 40-50 ml of white wine
• 1/2 teaspoon baking powder
• 100 g mashed pumpkin
• 50 g of grated cheese (emmental)
• 50-60 g of chorizo
• salt and pepper

Preparation:

Preheat your oven to 180 ° C (rotating heat) and cut the chorizo into cubes. In a bowl, whisk the eggs, cream and white wine. Pour in the baking powder and flour and mix until you get a fairly smooth preparation. Divide the latter into the muffin tins and bake for 25-30 minutes. At the end of cooking, take out the muffins, let them cool, then unmold. If you made them ahead of time, put them in a baking dish lined with parchment paper and let them cool for 15 minutes. Take them out of the fridge, wrap them in cling film and store them at room temperature. Before consuming them, simply preheat them in the oven or microwave for a few minutes. Enjoy your meal !

Pumpkin and chocolate muffins for a successful Halloween snack 2020

Ingredients for 12 muffins:

• 2-3 eggs
• 80 ml brown sugar
• 60 ml canola oil
• 1 C. pure vanilla extract
• 500 g of pumpkin / acorn squash / spaghetti squash / mashed pumpkin
• 250 g whole wheat flour
• 60 g cocoa
• 2 tbsp. baking powder
• 125 g of psyllium cereal
• 125 g of chocolate chips
• 60 g ground flax seeds

Preparation:

Preheat the oven to 180 ° C and place its rack in the center. Line the cavities of your muffin tin from the paper tins. In a bowl, whisk the eggs, brown sugar, oil and vanilla extract. Add the pumpkin puree, flour, cocoa and baking powder, then mix. Add the cereal, chocolate chips and flax seeds and mix again. Distribute the dough in the mold and bake in the oven for 20-25 minutes. Remove from the oven, let cool and sprinkle with coconut shavings before serving. Decorate your festive muffins as you wish!

Tip:

For lighter but equally festive muffins, keep the chocolate chips and remove the cocoa.

Pumpkin and orange muffins

Ingredients:

• 180 g of wheat flour
• 200 g mashed pumpkin
• 1 large orange (untreated)
• 2 eggs
• 90 g brown cane sugar
• 30 g of white sugar
• 90 ml of oil
• 2 pinches of cinnamon
• 1/2 teaspoon baking powder
• 1/2 tsp. baking soda
• icing sugar (optional)
• 1 lemon (optional)
• nuts of your choice

Preparation:

Preheat the oven to 180 ° C and prepare your pumpkin puree. If you are going to use frozen mash, heat it over low heat until it becomes fairly smooth. Let it cool down. Meanwhile, zest the orange and squeeze it to extract the juice. Once the puree has cooled, mix it with the eggs. Add the flour, sugars (without icing sugar), cinnamon, zest and half the orange juice. Baking powder, baking soda and oil, put them all at the end. Mix everything well so that the dough becomes quite smooth and homogeneous. Then pour it into your mold and bake for 20 minutes or until the muffins have puffed up. Take them out of the oven and let them cool on a rack. In the meantime, prepare the icing by mixing the rest of the orange juice,a few drops of lemon juice and a lot of icing sugar. The goal is to obtain a very thick texture. Use to garnish your cupcakes. Sprinkle with pecans, hazelnuts, almonds or pistachios, let the icing dry and serve!

Pumpkin and Comté Muffins

Ingredients for 6 bites:

• 250 g mashed pumpkin / pumpkin / spaghetti squash
• 100 g of bacon
• 150 g flour
• 50 g of Comté
• 2 eggs
• 50 ml olive oil
• 50 ml of milk
• 1/2 sachet of yeast

Preparation:

In a bowl, beat the eggs, adding the milk and olive oil. Pour in the flour and baking powder and mix until you get a smooth dough. Put the pumpkin puree, bacon and Comté, then mix one last time. Fill the molds and put them in an oven preheated to 200 ° (thermostat 6-7) for 20 minutes. Take the muffins out of the oven and let them cool on a rack. Good tasting !

Gluten-free vegan pumpkin muffin, carrot cake style

For a healthier Halloween snack, let's start making gluten and lactose-free pumpkin muffins!

Ingredients for 15 muffins:

• 1 cup buckwheat flour
• vegetable coating
• ½ cup brown rice flour
• 1/3 cup grated coconut (unsweetened)
• 2 tbsp. 1/2 teaspoon cinnamon
• 2 tbsp. teaspoon baking powder
• 1 C. baking soda
• 1/2 tsp. 1 teaspoon of ginger
• 1/4 tsp. 1/2 teaspoon ground cloves
• 1/2 tsp. teaspoon salt
• 1 cup of pumpkin puree
• 1 cup of grated carrot
• 2/3 cup maple syrup
• ½ cup of coconut milk
• 1/3 cup avocado oil
• 1 C. apple cider vinegar
• 1 C. pure vanilla extract

Preheat the oven to 180 ° C. Spray the muffin tins with vegetable spray. In a bowl, combine the dry ingredients and set aside. In a separate bowl, whisk all the liquid ingredients except the grated carrots. Add the dry ingredients and mix until you get a smooth consistency. Then add the carrots, mix again and divide the mixture between the muffin cups. Bake for about 25 minutes or until a clean toothpick comes out of the muffins.