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Apple Crisp Cups
Lunch American

Apple Crisp Cups

4.4

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease four 12-cup mini-muffin tins.
  2. 2 Mix apples, water, white sugar, and 1/2 teaspoon cinnamon together in a medium saucepan; bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
  3. 3 Combine flour, oats, brown sugar, remaining 1 teaspoon cinnamon, and nutmeg in a large bowl; cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.
  4. 4 Press a heaping tablespoon of crust mixture into each muffin cup to cover bottom and sides of cup; patch holes with crust mixture.
  5. 5 Place about 2 teaspoons filling in each cup. Crumble about 1 teaspoon of remaining crust mixture on top.
  6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By debbie eckstein

Flourless Banana Honey Cake
Lunch American

Flourless Banana Honey Cake

2.5

Prep
20 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
  2. 2 Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
  3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
  4. 4 Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
  5. 5 Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
  6. 6 Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

By Zombie

Curried Pumpkin Soup with Chives
Lunch American

Curried Pumpkin Soup with Chives

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
  2. 2 Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
  3. 3 Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

By lutzflcat

Easy Vegan Potato Vegetable Soup
Lunch American

Easy Vegan Potato Vegetable Soup

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
  2. 2 Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.

By vewohl

Blueberry Pie Pops
Lunch American

Blueberry Pie Pops

4.4

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
  3. 3 Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
  4. 4 Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.

By ScandoGirl

Butternut Soup
Lunch American

Butternut Soup

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Combine squash, onions, and butter in a large microwave-safe bowl. Cover and microwave on high for 4 minutes; peel squash.
  2. 2 Stir in broth and cook on high until squash is tender, about 20 to 25 minutes.
  3. 3 Transfer squash mixture into a blender; cover and hold the lid down with a potholder and pulse a few times before leaving on to blend. Transfer pureed mixture back into the microwave-safe bowl.
  4. 4 Add cream, salt, and pepper; microwave on high until heated through, about 3 to 4 minutes. Season with nutmeg, cloves and cinnamon to taste.

By Stackhawkley

Gouda and Broccoli Soup
Lunch American

Gouda and Broccoli Soup

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
  2. 2 Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
  3. 3 Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
  4. 4 Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
  5. 5 Stir broccoli into the soup.
  6. 6 Season the soup with nutmeg, salt, and black pepper to serve.

By MichelleA

Caramelized Butternut Squash Soup
Lunch American

Caramelized Butternut Squash Soup

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large pot over high heat. Add squash; cook and stir until completely browned, about 10 minutes. Add onion, butter, 1 tablespoon sea salt, and 1 teaspoon white pepper; cook and stir until onion is completely tender and beginning to brown, about 10 minutes.
  2. 2 Add chicken broth and honey; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, about 5 minutes.
  3. 3 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
  4. 4 Stir cream and nutmeg into puréed soup until well blended; season with sea salt and white pepper.

By Christel Boyd

Pumpkin Spinach Toddler Muffins
Lunch American

Pumpkin Spinach Toddler Muffins

4.6

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine pumpkin purée, eggs, oil, and maple syrup in a bowl.
  3. 3 Whisk flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a bowl until evenly blended; stir into pumpkin mixture. Stir in spinach until evenly dispersed throughout batter.
  4. 4 Divide batter among the prepared muffin cups, filling each ⅔ full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes, then transfer muffins to a wire rack to cool completely.

By AmyGail

Butternut Squash-Pumpkin Spice Soup
Lunch American

Butternut Squash-Pumpkin Spice Soup

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Combine cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set aside.
  3. 3 Toss butternut squash and onions with olive oil in a large bowl to coat; transfer to a baking sheet.
  4. 4 Roast in the preheated oven until soft, 25 to 30 minutes.
  5. 5 Transfer squash-onion mixture to the bowl of a food processor. Add vegetable broth, cream, and salt; pulse until smooth. Add ¼ cup pumpkin spice mixture; pulse until combined. Divide among 6 microwave-safe bowls.
  6. 6 Microwave, one bowl at a time, on high until hot, about 1 minute, stirring every 30 seconds.
  7. 7 Top each serving with 1 ½ tablespoons Greek yogurt and ½ teaspoon pumpkin spice mixture.

By Howard

Tuxedoville's Rhubarb Muffins
Lunch American

Tuxedoville's Rhubarb Muffins

4.8

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until well combined; stir in rhubarb and raisins until evenly coated.
  3. 3 Whisk buttermilk, brown sugar, melted butter, and egg together in a separate large bowl until smooth; stir in flour mixture until all ingredients moistened. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 3 to 5 minutes before transferring muffins to a wire rack. Serve warm or at room temperature.

By Tuxedoville

Apple Crunch Cake
Lunch American

Apple Crunch Cake

4.2

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish lightly with cooking spray.
  2. 2 Sift flour, baking soda, cinnamon, nutmeg, and salt into a large bowl. Whisk in sugar, oil, eggs, and vanilla extract. Fold in apples and walnuts. Spread batter in the prepared casserole dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By Kristi

Apple and Coconut Milk Cupcakes
Lunch American

Apple and Coconut Milk Cupcakes

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners.
  2. 2 Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl.
  3. 3 Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.

By PiePony

Salmon and Swiss Chard Quiche
Lunch American

Salmon and Swiss Chard Quiche

3.8

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch pie plate with nonstick cooking spray.
  2. 2 Heat oil in a large skillet over medium heat. Add Swiss chard, mushrooms, and onion. Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 10 minutes.
  3. 3 Spread chard mixture on bottom of prepared pie plate. Break salmon into pieces and arrange evenly over chard. Whisk together eggs, milk, salt, nutmeg, and pepper in a bowl. Pour over salmon.
  4. 4 Bake until a knife inserted in center comes out clean, 28 to 30 minutes. Cool about 10 minutes before cutting into wedges. Top with chives (if using).

By lkb

Ultimate Banana Muffins
Lunch American

Ultimate Banana Muffins

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin.
  2. 2 Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
  3. 3 Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
  4. 4 Divide batter evenly among the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By Allrecipes Member

Chilled Kale and Potato Soup
Lunch American

Chilled Kale and Potato Soup

4.0

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Combine beef broth, water, potato, onion, chile pepper, and garlic in a Dutch oven or large saucepan; bring to a boil over medium-high heat. Stir in kale; season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium; simmer until potato is tender, about 20 minutes, adding more water if needed.
  2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. Drain on a paper towel-lined plate. Chop bacon.
  3. 3 Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.

By Dani LSF

Spiced Zucchini Carrot Muffins
Lunch American

Spiced Zucchini Carrot Muffins

4.6

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 21 muffin cups or line with paper liners.
  2. 2 Beat butter, sugar, and eggs together in a large bowl with an electric mixer until creamy; beat in zucchini, carrots, and vanilla extract.
  3. 3 Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl; stir into zucchini mixture until combined. Stir in raisins and walnuts. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 17 minutes.

By sassbyheather

Orange Vegetables Soup
Lunch American

Orange Vegetables Soup

3.9

Prep
60 min
Cook
90 min
Total
165 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
  3. 3 Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
  4. 4 Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
  5. 5 Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

By OLENAJOY

Cranberry Pumpkin Muffins
Lunch American

Cranberry Pumpkin Muffins

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Mix flour, brown sugar, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg together in a mixing bowl.
  3. 3 Beat pumpkin puree, melted butter, buttermilk, eggs, and vanilla in another large mixing bowl until well combined. Gradually beat in flour mixture, then stir in dried cranberries until incorporated. Fill the prepared muffin cups about 3/4 full with batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and let rest for a few minutes before turning muffins out onto a wire rack. Serve warm or at room temperature.

By Robin L

Pumpkin Oat Scones
Lunch American

Pumpkin Oat Scones

4.1

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ginger, and cloves together in a bowl; cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla extract together in a bowl; fold into flour mixture until just blended.
  3. 3 Divide dough in half on a lightly floured surface. Shape each half into a ball; knead 10 to 12 times. Flatten balls to ½-inch thickness; place 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife; do not separate wedges.
  4. 4 Bake in the preheated oven until bottoms and edges are just golden brown, 12 to 16 minutes. Cool.
  5. 5 Whisk confectioners' sugar, remaining 1 tablespoon milk, 1 pinch cinnamon, and 1 pinch ginger together in a small bowl; transfer to a resealable plastic bag, snip off a corner, and drizzle icing over cooled scones in a zig-zag pattern.

By MattsWife

Five-Spice Pumpkin Soup
Lunch American

Five-Spice Pumpkin Soup

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
  2. 2 Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
  3. 3 Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
  4. 4 Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.

By Edible Times

Amazing Vegan Pumpkin Bread
Lunch American

Amazing Vegan Pumpkin Bread

4.7

Prep
15 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
  2. 2 Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
  3. 3 Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
  4. 4 Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

By Heather

Philly-Style Pumpkin Banana Bread
Lunch American

Philly-Style Pumpkin Banana Bread

5.0

Prep
15 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 7x3-inch loaf pans with 2 teaspoons butter.
  2. 2 Mix flour, sugar, walnuts, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl. Cube 2 tablespoons butter into the bowl.
  3. 3 Whisk pumpkin puree, vegetable oil, eggs, banana, and honey together in a bowl until smooth. Fold in flour mixture just until blended. Pour into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.

By lrossanese

Spiced Butternut Squash Soup
Lunch American

Spiced Butternut Squash Soup

4.4

Prep
45 min
Cook
70 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Pour a thin layer of water into a baking dish or rimmed baking sheet. Place squash halves, cut-side down, into water in the baking dish.
  3. 3 Bake in the preheated oven until squash is easily pierced with a fork, about 40 minutes. Cool slightly, then remove the skin. Set aside.
  4. 4 Melt butter in a large pot over medium heat. Sauté onion, leek and garlic in hot butter until tender, about 3 minutes. Pour in broth and add potatoes; bring to a boil. Cook until potatoes are soft, about 20 minutes.
  5. 5 Add cooked squash to the pot, then mash with potatoes until small chunks remain. Use an immersion hand blender to purée soup until smooth.
  6. 6 Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

By LuvMyFamily

Mini Philly Cheesesteaks
Lunch American

Mini Philly Cheesesteaks

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
  2. 2 Make sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.
  3. 3 Make mini cheesesteaks: Season steak with salt and black pepper.
  4. 4 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.
  5. 5 Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
  6. 6 Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.
  7. 7 Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.
  8. 8 Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

By John Mitzewich

Perfect Butternut Squash Muffins
Lunch American

Perfect Butternut Squash Muffins

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups or line cups with paper liners.
  2. 2 Cut a ½-inch hole into the larger part of the squash and cover with a damp paper towel.
  3. 3 Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Cool, about 20 minutes.
  4. 4 Halve squash lengthwise and scoop out seeds: add 1 ½ cups to a large bowl. Combine eggs, water, vegetable oil, white sugar, and brown sugar with squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until smooth. Fold raisins and walnuts into the batter.
  5. 5 Spoon batter into prepared muffin cups, filling each to ½ to ⅔ full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

By cezeigler

Healthy Pumpkin Cranberry Muffins
Lunch American

Healthy Pumpkin Cranberry Muffins

4.7

Prep
25 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Combine milk and vinegar in a small bowl until evenly blended. Set aside. Whisk whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt together in a large bowl. Set aside.
  3. 3 Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; stir in milk mixture until smooth. Stir in flour mixture until just combined: fold in fresh and dried cranberries.
  4. 4 Divide batter among the prepared muffin cups, filling each to the top.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tins for 5 minutes before transferring muffins to a wire rack to cool completely.

By simplytater

Pumpkin Banana Oat Muffins
Lunch American

Pumpkin Banana Oat Muffins

4.8

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk all-purpose flour, oat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves together in a bowl. Set aside.
  3. 3 Beat butter, brown sugar, and white sugar together in a separate bowl with an electric mixer on low speed until moistened; beat in yogurt, eggs, and vanilla extract on medium speed. Beat in pumpkin purée and mashed bananas: fold in ½ cup chocolate chips and ½ cup pecans. Stir flour mixture into batter. Set aside.
  4. 4 Combine granola, ¾ cup chocolate chips, and ½ cup pecans in a bowl.
  5. 5 Divide batter among the prepared muffin cups, filling each ⅔ full; sprinkle with granola topping.
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes.

By Alyssa Parisette-Sparks

Carrot Cake Sandwich
Lunch

Carrot Cake Sandwich

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Lightly toast both halves of English muffin.
  2. 2 Place shredded carrots in a small bowl and sprinkle with nutmeg.
  3. 3 Spread peanut butter on one side of English muffin.
  4. 4 Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.

By Amanda