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11
¼ teaspoon ground allspice
½ cup vegetable oil
1¾ cups granulated sugar
¼ cup packed light brown sugar
1 cup pumpkin purée
1 teaspoon pure vanilla extract
2 large eggs, room temperature
½ cup toasted, chopped walnuts
1. Preheat oven to 375°F with the rack in
the middle position. Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve.
2.
Put the flour, salt, baking powder and
soda, cinnamon, nutmeg, and allspice in
a medium mixing bowl. Using the beaters,
mix on Speed 1 until well combined,
about 40 seconds. Reserve.
3.
In a large bowl, mix the oil, sugars,
pumpkin, and vanilla extract using
Speeds 1 to 3. Gradually add the eggs,
using Speed 2, until well incorporated.
4.
While mixing on Speed 1, gradually add
the dry ingredients to the sugar/oil/
pumpkin mixture. Once almost fully mixed
in, add the walnuts and gently mix until
just combined. Spoon evenly into
prepared muffin cups.
5.
Bake in the preheated oven for about
18 to 20 minutes, or until a cake tester
comes out clean.
Nutritional information per muffin:
Calories 342 (34% from fat) • carb. 54g • pro. 5g
fat 13g • sat. fat 2g • chol. 31g • sod. 197g
calc. 13mg • fiber 2g
Gluten-Free Banana Muffins
The all-purpose gluten-free flour mixes make
gluten-free baking easy and convenient.
There are a number of different brands on the
market to choose from, so taste a few and
find your favorite.
Makes 12 muffins
Nonstick cooking spray
2 cups gluten-free, all-purpose flour
½ cup rolled oats, not quick cooking
¹⁄
³
cup granulated sugar
¹⁄
³
cup packed light brown sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon xanthan gum
(optional – only if flour blend does
not have it in list of ingredients)
½ teaspoon ground cinnamon
½ cup vegetable oil
2 large eggs, room temperature
½ teaspoon pure vanilla extract
1½ cups mashed, very ripe bananas
(about 3 medium bananas)
1. Preheat oven to 375°F with the rack in
the middle position. Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve.
2.
Put the flour, oats, sugars, baking powder
and soda, salt, xanthan gum (if using),
and cinnamon into a mixing bowl. Using
the beaters, mix on Speeds 1 to 2 until
fully combined, about 30 seconds.
3.
In a separate, large mixing bowl, mix
the remaining ingredients on Speed 3
until smooth and creamy, about 1 to 2
minutes. Add the dry ingredients and mix
on Speed 2 until fully combined.
4.
Spoon evenly into prepared muffin cups.
Bake in the preheated oven for about
16 to 18 minutes, or until a cake tester
comes out clean.
Nutritional information per muffin:
Calories 248 (38% from fat) • carb. 37g • pro. 3g
fat 11g • sat. fat 1g • chol. 31g • sod. 223g
calc. 92mg • fiber 3g
Apple Cider Doughnuts
Be sure to use the best quality cider that you
can find, not juice, for a true apple flavor.
Makes 12 doughnuts
Nonstick cooking spray,
or softened butter
2 cups unbleached, all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1½ teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons unsalted butter,
cut into four pieces, room
temperature
²
⁄
³
cup packed light brown sugar
¼ cup granulated sugar
2 tablespoons maple syrup
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