Kat Cupcake: Muffins

Showing posts with label Muffins. Show all posts

October 31, 2019

Gooey Vegan Pumpkin Muffins with Dried Cranberries

These pumpkin muffins are so chewy, gooey, and soft coming out of the oven. They make a great snack or treat!

They are refined sugar free making them healthier than your average muffin and so they are easy to make. With just the right amount of sweetness from the maple syrup and some spicy cinnamon and nutmeg, they are sure to be a hit!

Feel free to add dried cranberries, pumpkin seeds, and/or chocolate chips. Personally, I am a sucker for pumpkin seeds!

Gooey Vegan Pumpkin Muffins

Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup pumpkin puree
1/2 cup almond milk
1/4 cup vegetable oil
1/4 cup maple syrup
1/2 tsp vanilla extract
1/3 cup dried cranberries
1/4 cup pumpkin seeds

Directions
1. Preheat oven to 350F. Prep a muffin by lightly greasing with some oil
2. Combine flour, baking powder, salt, cinnamon, and nutmeg
3. Add pumpkin puree, almond milk, vegetable oil, maple syrup, and vanilla, Stir until combined but don't overmix. A few lumps are ok
4. Stir in dried cranberries and pumpkin seeds
5. Fill muffin tins 3/4 full. Bake for 20-25 minutes until lightly golden brown and a toothpick comes out clean.
6. Allow to cool before removing from tin

May 14, 2019

Lemon Matcha Muffins

Kat @ Cupcake Kat 10:13 PM 1 Comments

Have you seen the Netflix movie called "The Unicorn Store"? This movie is about a young adult movie who gets kicked out of art school for her whimsical and childlike artwork. She then finds herself by having to prove herself worthy of owning a unicorn.

The story has such a wonderful message and aesthetic. The main character happens to be an artist, her artwork is a mix of bright colors and sparkles! There is one scene where the main character wears an incredibly weird outfit and throws confetti and stuff everywhere! In that moment I had a revelation, yes that is me.

The concept for these matcha muffins comes from there. I saw those scenes and I was like yes, this is who I am as a person.

Lemon Matcha Muffins

Ingredients
2 cups flour
1 tbsp baking powder
1 tbsp matcha powder (I used vanilla matcha powder)
1/2 tsp salt
1/2 cup sugar
3/4 cup almond milk
1 egg
Juice of 1 lemon
Zest of 1 lemon

Directions
1. Preheat oven to 400F and lightly oil a muffin tin
2. In a large bowl, combine flour, baking powder, matcha powder, and salt
3. In another bowl, mix together, sugar, almond milk, egg, lemon juice, and lemon zest
4. Add wet dry ingredients and stir until just combined. Do not overstir
5. Distribute batter into tin and bake for 15-17 minutes until a toothpick inserted comes out clean
6. Allow muffins to cool and the enjoy!

# Muffins

April 5, 2018

Grapefruit Spelt Muffins (vegan)

Kat @ Cupcake Kat 10:33 AM 0 Comments

Probably one of my favorite fruit flavors is grapefruit. I love the sweet and sour crisp taste of it.I find having a grapefruit at breakfast to be so filling and satisfying. It also tastes so good in desserts and drinks!

These are full of grapefruit citrus taste and healthy for you! They're perfect for breakfast or as a snack. I like having mine with a smear of jam and peanut butter or coconut oil.

They're easy to make. Free of eggs, dairy, are refined sugar free and vegan!

If you don't want or can't use a full cup of grapefruit juice you can top it off with another.

I topped mine off with elderflower juice and it was delicious! Orange or apple juice would be great as well.

Grapefruit Spelt Muffins
Makes about 12-16 muffins
Adapted from here

Ingredients
1 cup spelt flour
1 cup all purpose flour
1 tbsp ground flax seed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp zest of grapefruit
1 cup fresh grapefruit juice (or however much grapefruit juice you want topped off with any kind of other juice)
1/2 cup grape seed oil
1/3 cup maple syrup

Directions
1. Preheat oven to 350F. Grease or line a 12-cup muffin pan and set aside.
2. In a large bowl combine spelt flour through grapefruit zest.
3. Add in your juice through maple syrup stirring until just combined
4. Scoop batter into cups until about 3/4 full
5. Bake muffins for 12-15 minutes until risen and center is firm when pressed
6. Allow to cool before serving. I like to cut them through the middle and smother with jam and peanut butter

# Breakfast # Muffins

November 12, 2017

Scrumptious Pumpkin Chocolate Chip Muffins

Kat @ Cupcake Kat 9:45 AM 0 Comments

Ahh fall. Beautiful leaves, crisp air, and
pumpkin spice everything!

These pumpkin muffins are delightfully spicy and fluffy. They are definitely scrumptious! The chocolate chips are the perfect sweet addition to the lovely fall treat.

I made a mini version of these for a potluck and the large version for a bake sale. They were a hit at both! Bake for about 10 minutes if you do the mini version

Be sure not to over bake and eat within a couple days so that they don't get too dry. If it does happen simply heat them up in a microwave for a few seconds.

Scrumptious Pumpkin Chocolate Chip Muffins

12
Ingredients

1 cup flour (all purpose or spelt)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cinnmon
1/4 tsp nutmeg
1/2 cup canola or vegetable oil
2 large eggs
3/4 cup packed light or dark brown sugar
3/4 cup canned pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup chocolate chips

Directions

Preheat the oven to 350F and line or grease 12-cup muffin pan
Whisk the flour, baking powder, baking soda, salt, cinnamon, cinnamon, and nutmeg together in a large bowl.
In another bowl. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined.
Pour the wet ingredients into the dry ingredients and use a whisk to stir until completely combined. Batter will be thick. Fold in chocolate chips.
Spoon the batter into your prepared muffin tin. Fill about 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

# Muffins

May 15, 2017

Zucchini Muffins Filled with Cream Cheese

Kat @ Cupcake Kat 9:02 PM 0 Comments

If you're anything like me you probably loveeee desserts! If I don't have something to satisfy my sweet tooth then I just don't feel good at the end of the day.

To keep a healthy life balance I like to combine health with sweet and delicious.

These zucchini muffins are the perfect combination of sweet and rich but also healthy and filling. They make the perfect snack or after meal treat!

Zucchini Muffins Filled with Cream Cheese

12 muffins
adapted from here

For muffins:

2 cups shredded zucchini

2 eggs

1/3 cup olive oil

1/2 cup honey
1/2 cup Greek yogurt

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon
2 1/2 cup spelt flour

For cream cheese filling:

4 oz softened cream cheese

2 tbsp honey

Directions
1. Preheat oven to 350F and line a muffin pan with wrappers or oil
2. In a large bowl, combine zucchini, eggs, olive oil, honey, and Greek yogurt
3. Continue stirring and add in baking soda, cinnamon, and spelt flour
4. In a separate bowl, mix together cream cheese and honey until fluffy and well combined
5. Fill your muffin tin about 1/3 of the way with the zucchini muffin batter and then scoop about a tablespoon or two of the cream cheese into the middle. Cover the cream cheese with more muffin batter
6. Bake for 20 minutes or until the tops are a light golden brown

What is your favorite healthy treat?

# Muffins