Jumbo Pumpkin Muffins- Martha Stewart
Yogurt makes these huge muffins especially light and tender.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Fall Pumpkin Muffins Recipe
with Anne Wilfong, R.D., L.D.
Looking for a quick recipe? These Fall Pumpkin Muffins are a delicious and great treat to bake with your children and share with others during the holidays.
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Copyright (c) 2012 Austin Fit Magazine. All Rights Reserved
MUST TRY KETO MUFFINS | Starbuck Keto Pumpkin Muffins & Keto Pecan Pie Muffins
TRY THESE TWO HOLIDAY INSPIRED KETO MUFFINS!
Enjoy Iconic Keto Collagen Coffee with your muffins: (use discount code KETOFOCUS)
Thanks Iconic for sponsoring this video!
You asked for it so I delivered two holiday inspired keto muffins for you to enjoy this season. Keto Pecan Pie Muffins, which have a gooey pecan pie center, and a Starbuck's keto copycat to the famous pumpkin muffin with cream cheese filling.
These muffins make a great on-the-go breakfast or snack to enjoy with coffee. Or you can serve them at your next holiday brunch!
GET THE FULL RECIPE ⬇️⬇️
✅ Keto Starbucks Pumpkin Muffins:
✅ Keto Pecan Pie Muffins:
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⏩⏩JUMP TO ⏩⏩
00:00 Intro
00:56 Drink Iconic Sponsor
02:04 Keto Starbucks Pumpkin Muffins
06:01 Keto Pecan Pie Muffins
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KETO STARBUCKS PUMPKIN MUFFINS
1/2 cup unsalted butter
1 1/2 cups almond flour
1/2 cup coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon turmeric
1/4 teaspoon nutmeg
1 1/2 cups pumpkin puree
3eggs
1/4 cup sugar free brown sugar
1/2 cup sugar free maple syrup
CREAM CHEESE FILLING:
8 oz cream cheese, softened
1/2 cup heavy cream
1/4 cup sugar free sweetener
2 teaspoon vanilla
1/4 cup coconut flour
1️⃣ Preheat the oven to 325 degrees. Add muffin liners to a 12 muffin muffin pan.
2️⃣ 02:14 - Add butter in a small saucepan and heat over medium heat. Swirling occasionally, cook the butter until melted and starts to brown and smells nutty (about 5 minutes). Remove from the heat and set aside to cool.
3️⃣ 02:47 - Whisk together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, turmeric and nutmeg in a medium bowl. Set aside.
4️⃣ 03:15 - In a separate bowl, add eggs, pumpkin puree, sugar free brown sweetener and sugar free maple syrup. Beat with an electric mixer until smooth.
5️⃣ 03:53 - To the wet ingredients, slowly mix in the dry ingredients and the browned butter. Mix until combined.
6️⃣ 04:17 - Evenly add keto pumpkin muffin batter to the muffin liners. Fill close to the top as keto muffins don't rise very much.
7️⃣ 04:31 - To a small bowl, add softened cream cheese, heavy cream, sugar free sweetener, vanilla and coconut flour. Mix with an electric mixer until smooth and creamy. Add to a piping bag and ziploc bag with a large piping hole.
8️⃣ 04:57 - Pipe about 2 tablespoons of cream cheese filling into the center of the muffin batter. Basically fill until the filling reaches the top of each muffin batter in the liner.
9️⃣ 05:11 - Bake at 325 degrees for 45 minutes or until they start to brown on top. Remove from the oven and let cool.
MACROS (per muffin)
Calories: 333 Fat: 28g Total Carbs: 19g Net Carbs: 6g Protein: 7g
PECAN PIE MUFFINS
1 cup sugar free brown sugar
1/2 cup almond flour
1 tablespoons coconut flour
2 cups chopped pecans
1/2 teaspoon salt
2/3 cup unsalted butter, softened
2 eggs
1️⃣ Preheat oven to 350 degrees and line muffin pan with muffin liners. Spray each liner with cooking spray to prevent sticking.
2️⃣ 06:10 - Add sugar free brown sugar, almond flour, coconut flour, chopped pecans and salt to a large bowl. Whisk until evenly combined.
3️⃣ 06:33 - Add softened butter and eggs. Mix with an electric mixer until combined.
4️⃣ 06:48 - Fill each liner with pecan pie batter until it reaches the top. Top with a whole pecan if desired.
5️⃣ 07:10 - Bake in a 350 degree oven for 12 minutes. Remove from oven and let sit before handling. When the pecan pie muffins are warm, they are gooey and delicious but can be crumbly. The longer you let them sit, the firmer they become.
MACROS (per muffin)
Calories: 270 Fat: 28g Total Carbs: 4g Net Carbs: 1g Protein: 4g
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Music is from Epidemic Sound
#ketomuffins #ketothanksgiving #thanksgivingrecipes #ketorecipes
How to Make Pumpkin Muffins
These Pumpkin Muffins are my new favorite homemade muffin!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
Full printable recipe (with metric/weight measurements):
Pumpkin Spice:
Ingredients
3/4 cup unsalted butter melted and cooled at least 10 minutes 170g
1/2 cup granulated sugar 100g
1/4 cup light brown sugar 50g
2 large eggs lightly beaten room temperature preferred
1 cup canned pumpkin puree 240g
2 Tablespoons milk
1 1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour 156g
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pumpkin spice
1/2 teaspoon ground cinnamon
Streusel Topping
1 1/4 cup all-purpose flour 156g
1/2 cup light brown sugar tightly packed 100g
1/3 cup sugar 66g
3/4 teaspoon ground cinnamon
6 Tablespoons salted butter melted and cooled until no longer warm to the touch 85g
Glaze
1/2 cup powdered sugar 65g
2-3 teaspoons milk
Instructions
00:00 Introduction
Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners (or lightly grease and flour). Set aside.
00:16 Combine melted, cooled butter, granulated sugar and brown sugar in a large bowl and stir well.
Stir in eggs. Add pumpkin puree, milk, and vanilla extract and stir well.
02:02 In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well-combined.
02:50 Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter.
Set aside while you prepare your streusel.
Streusel
03:33 Prepare your streusel by whisking together flour, sugars and cinnamon.
04:11 Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Don't overwork the streusel or you'll end up with a paste, you want it to be nice and clumpy!
04:56 Evenly divide muffin batter into prepared muffin tins (filling each 3/4 full). Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
Bake on 375F (190C) for 17-19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow muffins to cool before serving.
Glaze
If desired, make glaze by whisking together 1/2 cup (65g) powdered sugar and 2-3 teaspoons milk. Drizzle over slightly cooled pumpkin muffins.
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The Perfect, Easy Pumpkin Muffins #shorts
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This pumpkin muffin recipe is so easy and the best way to welcome fall. They are fluffy, soft and the perfect balance of spice. Stay tuned every week for a new holiday recipe as part of my holiday countdown series! Any special recipes you want to see?!
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In this video Nicole Renard shows you how to make a fluffy pumpkin muffins. This is a great fall snack idea to make at home.
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Amazing Pumpkin Bread
This moist and delicious pumpkin bread is perfectly sweet with just the right combination of fall spices. It's beyond easy to make and you don't even need a mixer!
RECIPE:
Soft, melt in your mouth pumpkin bread is the ultimate fall treat for any time of day. It melts in your mouth and the whole loaf disappears in the blink of an eye! Too many recipes are either greasy, dry, bland or too sweet. This one is JUST RIGHT!
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