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Pumpkin Muffins

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Give us all the pumpkin muffins!!  This time of year is good for so many things but one of the best parts of fall has got to be the “all things pumpkin” thing going on.  We had a major craving going on so we just had to make these delicious little treats.  The other best part about these pumpkin muffins (besides the out of this world flavor) is the amazing way they make the house smell while they are baking in the oven.  I mean, it’s better than any pumpkin spice candle you’ve ever smelled.  These are a family favorite and we are pretty sure they will soon be your’s too.

Simply start by combining the pumpkin, egg, yogurt, coconut oil and vanilla in a bowl and mix it up until is smooth.  If it’s cold out, light a fire and put on some of your favorite tunes so you can jam out in the kitchen.  Only if that’s your thing….clearly it is in both of our houses and there’s no shame.  I digress.  Back to the muffins.

Once the batter is nice and smooth, you can toss in the rest of the ingredients.  Just hold off on the pecans and the maple syrup.  Those are for later.  The batter is smelling so happy happy not right?  All those fall spices are just so good.

Fill up the muffin cups and top them with the pecans and a sweet drizzle of maple syrup.  I know, it’s awesome.  Don’t question it, just do it!  You’ll be so happy.

Pop them into the oven and bake for 24 to 28 minutes util cooked through.  Take them out and let them cool before you indulge!  Be nice and share!!

 

Pumpkin Muffins
 
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Serves: 12
Ingredients
  • 15 oz can pumpkin
  • 1 egg, beaten
  • ¼ C coconut oil
  • 1 tsp vanilla
  • ¼ C 0% greek yogurt
  • 1 C dark brown sugar, packed
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • ¾ tsp cinnamon
  • ¾ tsp ground nutmeg
  • ¾ tap ground ginger
  • 1½ C flour
  • ¼ C pecans, crumbled
  • 1 Tbsp pure maple syrup
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large bowl combine pumpkin, egg, coconut oil, vanilla and yogurt and mix with a spatula until smooth. Add brown sugar and mix until combined.
  3. Add remaining ingredients except for the pecans and maple syrup. Stir with a spatula until completely combined and smooth.
  4. Line a muffin tin with paper liners. Fill each liner equally to the top. Add equal parts of pecans to the top of each muffin. Drizzle the top of each muffin with maple syrup.
  5. Bake for 24-28 minutes until a toothpick come out clean.
  6. Remove from oven and allow to cool.

Nana’s Bran Muffins

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Nana’s bran muffins are all the rage around our house.  My Nana’s recipe has been in the family for years and my kids are so happy when I whip up these sweet treats.  There is really nothing better than having fresh, homemade muffins to snack on or eat for breakfast on the go.  This recipe is really easy to make and is also very versatile so you can have some fun with it.  You can switch up the dried fruit ingredients, swap out the cane sugar for coconut sugar, add nuts and also make them gluten free if you want.

Begin by mixing the all bran cereal with boiling water and the dried fruit (unless you are using blueberries, those guys don’t need to soak or they will get too soft).   Set the bran mixture aside and get going on the rest of the ingredients.

In a separate bowl, mix the eggs, buttermilk, oil, almond extract and sugar then add it to the cooled bran mixture.  Sift the dry ingredients together and add it into the bran.  This is where you’d add the blueberries if you are using them instead of dried fruit. Just fold them into the bran mixture gently.  You can either cook them immediately, or keep the batter in the fridge for up to a week and bake them as you go.  We have to cook up the whole batch at once in our house because they don’t really last that long.

Line a muffin tin with paper liners or grease the inside of the muffins tins and fill with the batter.  Bake for 18-20 minutes until cooked through.  We know that you are going to love Nana’s muffins as much as we do!

Check out some of our other favorite muffin recipes here:

http://www.goodthymekitchen.com/lemon-poppyseed-muffins/

http://www.goodthymekitchen.com/carrot-apple-zucchini-muffins/


Nana’s Bran Muffins
 
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Serves: 24
Ingredients
  • 3 C All-Bran cereal - original
  • 1 C boiling water
  • 2 eggs, slightly beaten
  • 2 C buttermilk
  • ½ C canola oil
  • 1 tsp almond extract
  • 1 C raisins (can sub dates, dried apricots or blueberries)
  • 1 C sugar (can sub coconut sugar)
  • 2 tsp baking soda
  • 1½ tsp kosher salt
  • 1½ tsp cinnamon
  • 1 tsp nutmeg
  • 2½ C flour (can sub whole wheat or GF flour)
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix bran with boiling water and dried fruit and set aside (if using blueberries fold in at the end).
  3. Mix eggs, buttermilk, canola oil, almond extract and sugar together and add to the bran when cooled.
  4. Sift dry ingredients and add to the bran mixture, mix well. If using blueberries gently fold into mixture.
  5. Either bake immediately or leave batter in an airtight container in the fridge for up to one week and bake as you go.
  6. Place liners in muffin tins or grease the inside of muffin tins. Fill with batter and bake 18-20 minutes.

Blueberry Muffins

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Can you think of anything more delicious than a sweet blueberry muffin? Well, maybe, but not right now because the smell that’s coming from my oven is seriously so good.  I’ve got a batch of these yummy sweet muffins going and I can’t wait to eat one!  The kids are going to be so excited after school today! The best part is that this recipe is really easy to make.  You can use fresh blueberries or frozen ones if you don’t have any fresh one’s on hand.

Start by preheating you oven to 350.  You will need 2 bowls so you can mix all the dry ingredients on one and the wet in the other. In one bowl, mix the flour, sugar, baking powder, baking soda and salt.  Then, in the other bowl, combine the melted butter, egg and egg yolk and the buttermilk. Add the wet ingredients into the dry and stir until combined.  Then gently fold in the blueberries.

Line a muffin tin with cupcake liners and fill them up to the top.  Sprinkle the tops with the raw sugar.  This sugar works better for baking because it stays in it’s pretty crunchy form and doesn’t melt.  The crunchy sugary tops are the best part of a muffin right?  Who doesn’t love a muffin top??  ha

Anyway, pop these guys into the oven and bake for about 25 minutes or until cooked through.  Like I said, the house will smell amazing and everyone is going to be so happy!!  Store in an airtight container to enjoy during the week…they are great to pack in the kids lunches too!  Hope you enjoy!!

Check out some of our other favorite muffin recipes:

http://www.goodthymekitchen.com/lemon-poppyseed-muffins/

Carrot Apple Zucchini Muffins


Blueberry Muffins
 
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Serves: 18
Ingredients
  • 2½ C flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 5 Tbsp unsalted butter, melted and cooled
  • 1 egg + 1 egg yolk, beaten
  • 1½ C buttermilk
  • 2 C blueberries - fresh or frozen
  • 3 Tbsp turbinado sugar (sugar in the raw)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl add all of the dry ingredients except for the turbinado sugar. Mix thoroughly.
  3. In a separate bowl add wet ingredients and mix thoroughly.
  4. Slowly pour wet ingredients into dry ingredients, gently mix until blended with a fork. Add blueberries and carefully fold in with a spatula.
  5. Line muffin tins with cupcake liners. Fill each liner until almost full with batter. Sprinkle turbinado sugar on top of each muffin.
  6. Bake for 25 minutes until golden brown.

Lemon Poppyseed Muffins

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My all time favorite muffin without a doubt is lemon poppyseed, especially when it’s finished off with a lemon glaze.  We have been talking about making a GTK version of lemon poppyseed muffins ever since we launched our blog and we finally made it happen!!

These lemon muffins are so light and fresh and lemony with the perfect balance of tart and sweet.   As with most everything we put together, they are simple to make and don’t require a million ingredients.

If you’re a coffee shop or bakery muffin buyer we are about to save you a few bucks.  Make a batch of these muffins and save your pennies.  You might even ditch buying muffins all together after you sink your teeth into these beauties.

Whatever you do…Don’t. Skip. The. Glaze!!! Yeah, it’s kinda like the most important part of the muffin.  The glaze is epic and it completes the muffin and you aren’t allowed to skip it.

See what I mean??? How pretty do these muffins look all freshly glazed and shiny?  They are kinda showing off if you ask me! Add making these to your to do list this week.  You may not know it yet but lemon poppyseed muffins somehow make everything better….trust us.

Looking for other yummy muffin recipes?  Click on the links below for some of our other GTK favs!

http://www.goodthymekitchen.com/carrot-apple-zucchini-muffins/

http://www.goodthymekitchen.com/chocolate-zucchini-banana-muffins/

Lemon Poppyseed Muffins
 
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Serves: 12
Ingredients
  • ½ C coconut oil
  • ⅔ C sugar
  • 2 eggs, separated
  • ½ C buttermilk (can substitute plain Greek yogurt)
  • 1 tsp vanilla
  • 2 lemons, zested
  • 2 Tbsp fresh lemon juice (approx the juice from 1 medium lemon)
  • 1½ C flour
  • 3 Tbsp poppyseeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
For the Glaze:
  • ½ C powdered sugar
  • 3 Tbsp lemon juice
  • ½ tsp lemon zest
Instructions
  1. Preheat oven to 350 degrees
  2. In a large bowl add coconut oil and sugar, use an electric beater to mix. Separate eggs and add egg yolks (set egg whites aside) and mix.
  3. In another bowl add flour, poppyseeds, baking powder, baking soda and salt. Mix with a spoon.
  4. Slowly add the dry ingredients to the wet with mixer on low speed. Add in lemon zest, lemon juice, vanilla and buttermilk.
  5. In a seperate bowl beat the egg whites with mixer until stiff peaks form. Fold egg whites into the muffin mixture.
  6. Line cupcake liners in a muffin pan. Distribute the muffin mixture evenly between the 12 muffins.
  7. Bake for 15 minutes until toothpick comes out clean. Cool to room temp.
For the Glaze:
  1. Whisk all ingredients in a small bowl. Drizzle a small amount over each muffin.

Carrot Apple Zucchini Muffins

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These muffins are a family favorite!  We happen to think it’s a total WIN when we make something that is totally delicious AND good for you!  The kids love these muffins and well, so do my husband and I.  They are not overly sweet but have the perfect amount of sweetness that comes from the shredded apple and the golden raisins.  I love to have these on hand for an after school snack or to throw in the kid’s backpacks for a quick snack at school.  I don’t know about you but my kids are ALWAYS hungry!!  It’s kind of mind boggling actually.  I have one teenager so I guess that just comes with the territory and also an extremely active 10 year old boy so I feel like I live in the kitchen….who am I kidding, I DO live in the kitchen.  It really is my happy place!  Anyway, it’s recipes like this however, that are fun to have on hand.

It’s just too easy to shred vegetables up and sneak them in to recipes like this.  Shredded veggies also add a great texture in something like a muffin or a bread loaf.

These healthy muffins are a cinch to throw together and only take about 15 minutes to bake.  They taste like they are a guilty pleasure but no guilty feelings when you’re eating these muffins!

It’s like salad in a muffin!  Try this recipe out for yourself and let us know what you think!

 

Carrot Apple Zucchini Muffins
 
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Serves: 24
Ingredients
  • 1 ½ cups flour
  • ½ cup ground flax seed
  • ¾ cups oat bran
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • ¾ cup milk (we use almond milk)
  • ½ cup raisins
  • 1 large apple peeled and shredded
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • ¼ cup coconut oil
  • 2 eggs beaten
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350°
  2. Grease miffin tins (using cooking spray or softened butter). Mix all dry ingredients in a bowl. In another larger bowl, mix almond milk, eggs, oil and vanilla and stir in the dry ingredients. Fold in the raisins, apples, carrots and zuchinni until well combined.
  3. Fill miffin tins ¾ full with batter and bake 15 minutes or until test stick comes out clean. Allow to cool on a wire rack.

Artichoke and Sundried Tomato Egg Muffins

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This recipe could very well qualify as one of the tastiest, easiest and unbelievably outa this world breakfasts eva!!  Not gonna lie, we knocked this one out of the park.  It’s soooo good you guys.  You really have to make these egg muffins.  We were lucky enough to team up with Whole Foods again to create a recipe using their cage free eggs and we couldn’t be happier with our results.

We have so much fun creating our recipes and spend hours thinking of ways to mix things up and to combine flavors that compliment each other.  You really cannot go wrong with artichokes, sun dried tomatoes, spinach and feta.  Yum.

You literally just whip up the eggs, do a quick saute of the sun dried tomatoes, garlic, and artichokes, combine the feta and spinach and mix everything together in a bowl.  Pour the mixture into your greased muffin tin and pop it in the oven.  They bake up into these beautifully puffed up and bursting with flavor muffins.

Once you make these, you will see that there is simply no excuse to skip the healthy and flavorful breakfast.  We are all about making things simple in life and that’s exactly what these muffins are.  So whip up a batch of these as soon as you can and you will be so happy that you did!  You can store them in an airtight container in the fridge for the week.  Each morning, just pop one in the microwave and get out the door!  Easy peasy!

Oh, and look at how pretty they are.  They are perfect for entertaining!  You can make them ahead of time and just heat them up before serving.  Your guests will be blown away!

Artichoke and Sundried Tomato Egg Muffins
 
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Serves: 7-8
Ingredients
  • 6 large eggs
  • ¼ C sundried tomatoes - chopped
  • ½ C artichokes - chopped
  • 1 C packed spinach - chopped
  • ½ C crumbled feta cheese
  • 1 clove garlic - minced
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350°. Grease muffin tin with nonstick spray or olive oil.
  2. Heat olive oil in medium skillet over medium-high heat. Saute spinach for about 1 minute, add the sun dried tomatoes, artichokes and garlic and saute for about 1-2 more minutes. Set aside to cool
  3. In a medium bowl, whisk eggs. Add the feta cheese, salt and pepper and spinach mixture. Stir to combine.
  4. Pour mixture into muffin cups. Use a spoon to get an even amount in each cup. Bake for 15-18 minutes until eggs are cooked through. Store in airtight container for up to 1 week. Microwave for 30 seconds to reheat.
Good Thyme Tip: You can use muffin tin liners for easy clean up!

Chocolate Zucchini Banana Muffins

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So here’s the story on these chocolatey, sweet muffins of deliciousness.  My son had a request for “chocolate muffins” the other day.  In typical fashion, I took this request to heart but of course, I had to do something to doctor them up.  If there’s a chance that I can sneak in something green, you better believe it’s gonna happen.  And here’s the deal folks, zucchini is magical.  You heard it here today…please trust us…you can shred zucchini and throw it into so many different recipes and “the people” won’t even know!  We do it all the time in sauces, breads, muffins and all kinds of other dishes as well.

You start by simply combining the wet ingredients into a bowl.  Shred up that zucchini and add it in there too.  This recipe is really fast and easy.  That’s probably why we like it so much.  Well, that and the fact that these muffins are like outa this world!! They are so moist (yep, said it) and super chocolatey.  And don’t forget…they have zucchini so they are good for you!

After you combine the wet ingredients, just slowly add in the dry one’s and give it a stir.  Look at how good that looks!  Yum. Just don’t overmix your batter now…that will give your muffins a tuff texture.  Nobody likes a tough muffin.  Right?  So, get the batter nicely mixed and fill those muffin cups about 2/3 full…top with a few extra chocolate chips if you’re feeling crazy, and pop them in the oven for about 15 – 18 minutes.  Keep an eye on them so you don’t overcook them.  You are gonna thank us for these…we know it!


Chocolate Zucchini Banana Muffins
 
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Serves: 12
Ingredients
  • 1 banana - smashed
  • 1 egg
  • ¼ C coconut oil
  • 1 Tbs. 0% greek yogurt
  • 1½ tsp vanilla
  • 1 Tbs. pure maple syrup
  • ¼ C almond milk
  • 1 C shredded zucchini
  • 1½ C flour
  • ½ C packed brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 Tbs. cocoa powder
  • ⅓ C chocolate chips + more for top
Instructions
  1. Preheat oven to 325°
  2. In a medium bowl, mix egg, coconut oil, greek yogurt, vanilla, maple syrup and almond milk until combined.
  3. Add in the cocoa powder, salt, baking soda, brown sugar, and flour and stir thoroughly. Fold in the banana, zucchini and chocolate chips.
  4. Line muffin tin with paper liners and fill cups about ⅔ full with mixture. Sprinkle tops with a few additional chocolate chips. Bake for 15-18 minutes until cooked through.