EASY AUTUMN MUFFINS
HEEEYYYY ♡♡♡♡
So this video is is a little bit of autumn inspiration,
the recipe for the muffins is below :
ingredients:
2 cups of self raising flour
1/3 cup brown sugar
1/3 cup ( 80 ml) veg oil
1 cup milk
2 eggs
1 apple
2 teaspoons cinnamon
preheat oven to 180, flour + sugar + cinnamon in a bowl, eggs + milk + oil in a separate bowl, add apple and milk to dry ingredients, cook for 15-20 mins.
i really hope you like this video and subscribe for more!
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Best Ever Pumpkin Muffins Recipe ???? How to Make Fluffy Vegan Pumpkin Bread / Muffins for Fall
How to make easy homemade pumpkin muffins. This pumpkin bread recipe is honestly so delicious, you won’t believe it's vegan! In this video you'll learn how to bake light and fluffy muffins, a lot like pumpkin bread, without using any eggs or dairy! Recipe:
Tips for this Recipe:
I used canned pumpkin puree from Trader Joes. It is a little drier than some of the super soft canned pumpkin purees I've seen on the market in the past, so keep that in mind if you're looking for a good consistency to try for these muffins.
Measure properly! I know that sounds obvious, but it makes a world of difference. The coconut oil should be melted before it's measured and the flour should be fluffed, then spooned into a measuring cup into a heaping dome shape, then leveled off with the back of a butter knife to achieve an accurate measurement. Too much or too little of either can result in flat, dense, dry, or grease baked goods.
Classic Measuring Cups:
Pre heat the oven before you start so that it's actually the temperature you think it is. Believe it or not, a lot of ovens beep to signal that they're preheated before they actually are. A simple way to know for sure is to get yourself one of these oven thermometers. They're under $10 and make it easy to tell how hot the oven is...which in turn yields better baked goods that have baked properly at the right temperature ????????????
Oven Thermometer:
Refined coconut oil or canola oil is the way to go for this recipe. Virgin coconut oil has a coconut flavor that is not bad, but strong, and might interfere with the overall flavor. I always opt for refined coconut oil or organic canola oil when baking ????
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↠ More Fall Recipes You Might Like:
Pumpkin + Potato Stew with Rosemary Biscuits:
Vegan Pumpkin Bread:
Healthy Pumpkin Pancakes:
Thanksgiving Sweet Potatoes with Rosemary Compound Butter:
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I hope you enjoyed this recipe for homemade vegan pumpkin spice muffins! They're so delicious and easy to make, so I really hope they make your homes and kitchens feel cozy this Fall. Sending you lots of love, Nicole
Betty's Autumn Pumpkin Molasses Muffins
Betty demonstrates how to make Autumn Pumpkin Molasses Muffins, using sorghum in the place of molasses. I purchased a jar of sorghum at the 3rd Annual Sorghum Festival in Richmond, Kentucky, that Rick and I attended. (You can see the sorghum festival in the previous video.) These muffins are made with sorghum, but I am going to write the recipe with molasses, because the two syrups taste very much the same, and I think it will be easier for you to find molasses!
Autumn Pumpkin Molasses Muffins
½ cup butter or margarine, softened
¾ cup firmly-packed brown sugar
1 cup canned pumpkin
¼ cup molasses
1 egg
1 ¾ cups self-rising flour
¾ teaspoon baking soda
½ cup chopped pecans
cooking oil spray
In a large bowl, cream ½ cup butter or margarine with ¾ cup brown sugar, and then beat with an electric mixer until smooth. Add 1 cup canned pumpkin, ¼ cup molasses, and 1 egg. Beat well. Combine 1 ¾ cups self-rising flour and ¾ teaspoon baking soda. Add to butter mixture, and stir until dry ingredients are moistened. Stir in ½ cup pecans. Spoon batter into muffin pans that have been sprayed with cooking oil spray, filling two-thirds full. Bake at 375 degrees for 20 minutes. Let cool slightly in pan, and then remove to a nice serving plate. These muffins are scrumptious on a fall day, along with a mug of hot apple cider!
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Very Autumn Muffins That Would Make Your Day ????
This is a special recipe inspired by Starbucks and cozy autumn days
Recipe:
Dough
Carrot 100 gram
Pumpkin 100 gram
Lemon juice 30 ml
Sugar 150 gram
Vegetable oil 50 ml
Nuts 100 gram
Cinnamon 1 tsp
Nutmeg 1 tsp
Flour 220 gram
Baking powder 1 tsp
Filling:
Cream cheese 150 gram
Butter 200 gram
Sugar powder 100 gram
Vanilla sugar/extract 10 gr
Decorate with cinnamon
Bon appetite!
Pumpkin Muffins Recipe | Autumn Dessert (VEGAN)
Pumpkin Muffins Recipe | Autumn Dessert (VEGAN)
What is more seasonal than some good old Pumpkin?
I couldn't resist sharing my favorite recipe to make some soft and moist pumpkin muffins. These muffins are the perfect sweet to have for breakfast or during a fall afternoon, perhaps with a cup of tea.
Like all my recipes, they are super easy to make and I am sure you won't be disappointed with the result. Even my mom that is not a big fan of pumpkin really enjoyed them. Give them a try and let me know what you think.
Happy Autumn!!!
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MORE VIDEOS:
Bruschette (SPECIAL):
3 Nut Butters:
Vegan Apple Cake:
Chocolate Pear Cake:
Chocolate Gelato:
Tomato Sauce from Fresh Tomatoes:
Italian Coffee Cream:
Lemon Granita:
3 Healthy Meals:
Savory Pie:
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Editors: Giulia Ardizzone and Steven Sangster
#pumpkinmuffins #pumpkin #dessert
One-Minute Pumpkin Crumb Cake Muffins Tutorial - Quick & Delicious Autumn Treats
Pumpkin Crumb Cake Muffins with Eggs Recipe | Pumpkin Crumb Cake Muffins with Flour Recipe
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Here's a recipe for Irresistible Pumpkin Crumb Cake Muffins in 60 Seconds - Easy Fall Baking
**Ingredients:**
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter (cold and cut into small pieces)
**Instructions:**
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. In a separate small bowl, prepare the crumb topping by combining the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter pieces and use a pastry cutter or your fingers to mix until crumbly.
6. Fill each muffin cup about two-thirds full with the pumpkin batter.
7. Sprinkle the crumb topping evenly over each muffin.
8. Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
10. Enjoy your homemade Pumpkin Crumb Cake Muffins!
These muffins are perfect for a cozy fall breakfast or snack. Enjoy!
#pumpkincrumbcakemuffins #muffinsrecipe #crumbcake #pumpkincrumbcake #australianfood #texasfood #americanfoodrecipe