31754 heart healthy pumpkin muffins Recipes

  • Heart-Healthy Pumpkin Muffins
    all-purpose flour, baking powder, salt, ground ginger and
    9 More
    all-purpose flour, baking powder, salt, ground ginger, ground nutmeg, raisins, brown sugar, vegetable oil, molasses, low-fat milk, egg whites or 1/2 cup egg substitute, canned pumpkin
    18 min, 13 ingredients
  • Heart Healthy Pumpkin And Black Bean Soup
    heart healthy pumpkin and black bean soup and
    13 More
    heart healthy pumpkin and black bean soup, extra-virgin olive oil, onion, finely chopped, fat free chicken stock, diced tomatoes in juice, black beans, drained, pumpkin puree, light cream, curry powder, ground cumin, cayenne pepper, coarse salt, fresh chives for garnish
    30 min, 14 ingredients
  • Heart Healthy Pumpkin and Raisin Cookies
    bisquick heart smart mix, rolled oats, soymilk and
    4 More
    bisquick heart smart mix, rolled oats, soymilk, canned pumpkin, cinnamon (to taste), stevia (to taste) or artificial sweetener (to taste), raisins (mini box)
    17 min, 7 ingredients
  • Healthy Pumpkin Muffins
    whole wheat flour, baking powder, baking soda and
    14 More
    whole wheat flour, baking powder, baking soda, fine sea salt, pumpkin pie spice, egg, dark brown sugar, vanilla greek yogurt, pumpkin puree, applesauce (cinnamon or plain will do), pure vanilla extract, walnuts (chopped ), whole wheat flour, brown sugar, walnuts, quick oats (not instant ), chilled butter
    30 min, 17 ingredients
  • Simple, Healthy Pumpkin Muffins
    canned pumpkin, egg white, water, spice cake mix
    20 min, 4 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Low-Fat Blueberry Scones (Using Heart Healthy Bisquick Mix)
    bisquick baking mix (i use heart healthy type, see note b... and
    7 More
    bisquick baking mix (i use heart healthy type, see note below), sugar, lemon zest , if available, blueberries, egg, milk, lemon juice, sugar
    20 min, 8 ingredients
  • Healthy Pumpkin Cake
    pumpkin, unsweetened applesauce, eggs, whole wheat flour and
    9 More
    pumpkin, unsweetened applesauce, eggs, whole wheat flour, baking powder, baking soda, ground cinnamon, pumpkin spice, salt, fat free cream cheese, butter, softened, vanilla extract, sugar
    30 min, 14 ingredients
  •   Healthy  Pumpkin Pie
    pumpkin (about 1 3/4cup) and
    6 More
    pumpkin (about 1 3/4cup), skim milk (has a slight taste) or 8 oz low-fat soymilk (has a slight taste), egg whites, reduced fat graham cracker crust (take off the sides of the crust and discard), splenda sugar substitute, pumpkin pie spice, egg whites, for the crust
    11 min, 7 ingredients
  • Pumpkin Muffins with a Twist
    pumpkin puree, white sugar, applesauce, safflower oil and
    9 More
    pumpkin puree, white sugar, applesauce, safflower oil, eggs, beaten, shelled, raw pumpkin seeds (optional), all-purpose flour, baking soda, ground cinnamon, ground nutmeg, pumpkin pie spice, salt, baking powder
    40 min, 13 ingredients
  • Pumpkin Muffins (Gluten-Free and Vegan)
    pumpkin puree, egg substitute, sugar, brown sugar and
    12 More
    pumpkin puree, egg substitute, sugar, brown sugar, molasses, vanilla, oil, tapioca starch, rice flour, millet flour, xanthan gum, salt, baking powder, baking soda, pumpkin pie spice, chopped pumpkin seeds
    30 min, 16 ingredients
  • Pumpkin Muffins Pumpkin Muffins
    pumpkin muffins, flour, sugar, soda, cinnamon, nutmeg and
    6 More
    pumpkin muffins, flour, sugar, soda, cinnamon, nutmeg, salt, eggs (beaten ), oil, water, mashed pumpkin, nuts (optional)
    20 min, 12 ingredients
  • Maple-glazed Pumpkin Muffins Maple-glazed Pumpkin Muffins
    pumpkin muffins, flour, cinnamon, baking soda and
    13 More
    pumpkin muffins, flour, cinnamon, baking soda, baking powder, nutmeg, granulated sugar, brown sugar , packed, vegetable oil, eggs, whole milk, pumpkin puree, maple glaze, sugar, whole milk, maple extract
    20 min, 17 ingredients
  •  Heart Healthy  Pumpkin Pie and Walnut Pie Crumb Crust Heart Healthy Pumpkin Pie and Walnut Pie Crumb Crust
    walnuts, crumbled (in food processor) and
    11 More
    walnuts, crumbled (in food processor), soy nut butter (acme sells it), splenda sugar substitute (the 1 that measures cup for cup like sugar), cinnamon, pumpkin, splenda sugar substitute, ground cinnamon, ground ginger, ground nutmeg, eggs, slightly beaten (use 1 egg 2 egg whites), evaporated milk (2/3 cup), sugar free soy slender vanilla-flavored soymilk (westsoy can be found at health food store)
    1 hour 27 min, 12 ingredients
  • Healthy Pumpkin Pudding (South Beach Diet) Healthy Pumpkin Pudding (South Beach Diet)
    pumpkin, milk, cinnamon, nutmeg, ginger and
    1 More
    pumpkin, milk, cinnamon, nutmeg, ginger, sugar-free instant vanilla pudding mix
    10 min, 6 ingredients
  • Healthy Pumpkin Seed Pancakes - Flourless and Low Carb Healthy Pumpkin Seed Pancakes - Flourless and Low Carb
    pumpkin seeds (unsalted ), water (room temperature ) and
    3 More
    pumpkin seeds (unsalted ), water (room temperature ), stevia powder, vanilla, extra virgin olive oil
    25 min, 5 ingredients
  • Healthy Pumpkin Dark Chocolate Chip Cookies Healthy Pumpkin Dark Chocolate Chip Cookies
    pumpkin puree, egg, oil, sugar, baking powder, cinnamon and
    6 More
    pumpkin puree, egg, oil, sugar, baking powder, cinnamon, salt, baking soda, milk, vanilla, flour, dark chocolate chips
    25 min, 12 ingredients
  • Healthy Pumpkin Pudding (South Beach Diet) Healthy Pumpkin Pudding (South Beach Diet)
    pumpkin, milk, cinnamon, nutmeg, ginger and
    1 More
    pumpkin, milk, cinnamon, nutmeg, ginger, sugar free vanilla pudding
    10 min, 6 ingredients




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