Self-Frosting Nutella Pumpkin Mufins

1 - 15 oz can pure pumpkin puree (not pie filling)
1/2 cup vegetable oil
2 large eggs
1 tablespoon pure vanilla
1/4 cup light brown sugar, packed
1/4 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons natural (not Dutch) cocoa powder

12 heaping teaspoons Nutella for topping

Preheat oven to 375 degrees F. Line or spray a 12-cup muffin pan, set aside.

In a large bowl, whisk together the flour, cinnamon, ginger, nutmeg, sugar, baking powder, baking soda, salt and cocoa powder. Set aside.

In a small bowl, whisk together the pumpkin puree, oil, eggs, vanilla and brown sugar. Pour the wet ingredients over the dry ingredients and whisk to combine.

Scoop the batter into the prepared muffin cups evenly (will be about 3/4 full). Scoop a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter.

Bake the cupcakes for 25 to 30 minutes or until a skewer comes out clean.

Serve warm or at room temperature. Store in an airtight container.

Apple Muffins

2 cups all purpose flour (or 1 ½ c. white flour and ½ c. whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
½ cup butter (room temp)
1 cup white sugar
2 eggs
1 ¼ teaspoons vanilla extract
1 ½ cups chopped apples (one apple)
Cinnamon topping-
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Step 1: To make cinnamon topping- in a small bowl mix brown sugar, flour, and cinnamon. Cut in butter until the mixture is like coarse crumbs. Add about ¼ of mixture to flour mixture below. (there’s just too much topping and you don’t want it to go to waste.) Sprinkle over the tops of the batter in the muffin pan.

Step 2: Pre-heat the oven to 375 degrees. Grease a 12 cup muffin pan. In a medium bowl mix together flour, baking powder, baking soda, and salt (add ¼ of the topping mixture). In a large bowl beat together butter, sugar and eggs until smooth. Mix in vanilla extract. Stir in apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Make sure all cups are filled the same so they all cook the same.

Step 3: Place into the oven and bake for 20-24 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool. Be sure to check them at 20 minutes as they’re not as good when overcooked. DELICIOUS!

Banana Chip Muffins

1 1/2 cups flour (I do half white and half whole wheat)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 vegetable oil
1 cup chocolate chips
3/4 cup mashed ripe banana (about 2 bananas)

Preheat oven to 400 degrees.
Combine dry ingredients.
Add egg, milk, and oil and stir until blended.
Fold in chocolate chips and mashed banana.
Fill greased or paper-lined muffin tins about 2/3 full. Bake 15 minutes or until a toothpick inserted in the center comes out clean.

Donna’s tip: Double the recipe and freeze or eat throughout the week. Makes great snacks.

Golden Sweet Cornbread

1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Directions:
Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan or muffin tin.
In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes for round pan or 13 minutes for muffins, or until toothpick inserted in the center comes out clean.

Donna’s tip: make a whole recipe of muffins and freeze half if you won’t eat them all right away. Or, just cut the recipe in half.

Blueberry Muffins

4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups fresh or frozen blueberries

Step 1: Pre-heat the oven to 400 degrees. Grease 24 muffins cups or line with paper muffin liners.
Step 2: In a large bowl beat eggs and add sugar, a little at a time while beating. Continue beating and slowly pour in oil while beating. Beat until well combined. Stir in vanilla extract.
Step 3: In a separate bowl mix together flour, salt and baking soda. With a spatula or spoon stir together flour mixture with the egg mixture alternately with the sour cream. Stir until well combined. Fold in blueberries.
Step 4: Bake in the oven at 400 degrees for 20 minutes.

Pumpkin Apple Muffins

2 ½ cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
2 eggs slightly beaten
1 cup pumpkin
½ cup vegetable oil
2 cups finely chopped apples
Streusel Topping
2 tablespoons flour
¼ cup sugar
½ teaspoon cinnamon
4 teaspoons butter or margarine

In a large bowl, combine first 5 ingredients. In a medium bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry ingredients and stir just until moistened. Stir in apples. Spoon batter into 18 paper lined muffin cups; sprinkle streusel topping over batter. Bake at 350 degrees for 18-20 min or until toothpick comes out clean.

Combine flour, sugar and cinnamon, cut in butter until mixture is crumbly.- Lena Sannar

Orange Toasted Almond Muffins

7 1/2 cups flour
3 cups sugar
10 1/2 tsp. baking powder
1 1/2 tsp salt
2 1/4 cups carnation evaporated milk
1 1/2 cup water
1 cup oil
3 eggs
3 Tablespoons grated orange peel
3/4 tsp almond extract
3 cups chopped almonds, divided

For glaze:
3 cups powdered sugar
6 Tablespoons Orange Juice

Beat 30 seconds. Fold in 3/4 of almonds. Bake at 375 degrees for 18 min. Let cool, glaze and sprinkle remainder of almonds.