Think that muffins should only be whipped up on special occasions? At Kimball Corner, we’re here to challenge you on that. Why are you saving your best muffin recipes for special occasions like Christmas morning, Thanksgiving morning or Easter? Fall-inspired muffins can be a delightful addition to any morning. Really. Manic Mondays, anyone? Fabulous Fridays? Someone — anyone — please make something good about Tuesdays. These delicious treats add a specialness to mornings and make them marvelous.
Fabulous Fall Muffin Recipes
Miles Kimball and Kimball Corner have some fall muffin recipes here that will make you want to create these goodies any day of the week. From their autumnal additions (like nuts, maple, apples, pumpkin or cranberries) to their good-smelling spice add-ins (like cinnamon, cardamom and nutmeg), there’s no other place you’ll rather be than in your cozy, great-smelling kitchen when you’re baking these treats. Keep reading for three of our favorite fall muffin recipes.
(Hint: These favorite fall muffin recipes can be mixed up the evening ahead…all that’s left for you to do in the morning is to pour the batter into a muffin tin, bake and serve. An even better idea? Muffins are awesome to heat and reheat; make several batches of your family’s favorite fall muffin recipes and spring them out to make an ordinary morning extraordinary. Enjoy.)
Recipe #1: Fabulous Fall Muffins
Diced apples? Cranberries? Cinnamon? Yes, please. These easy-to-make fall muffins are full of autumnal goodness.
Ingredients
3 cups flour
¾ cup light brown sugar
¾ cup white sugar
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon cardamom
1 tablespoon Watkins’ Baking Vanilla Extract
1 cup butter, melted
2 large eggs
1 ¼ cups milk
1 cup chopped cranberries
1 peeled, cored and diced apple
1 cup chopped walnuts OR chopped pecans (optional)
Directions
Preheat your oven to 375° F.
Grease your muffin tin or add some decorative paper muffin liners to a tin. Mini muffin tins can also be used for bite-size size treats. Looking for something different? Consider a mini loaf pan.
Now is the time to core and peel your apple, either by hand or with an apple peeler corer/slicer. Cut the apple into small pieces. Set aside.
In a large bowl, stir the dry ingredients together: brown sugar, white sugar, baking powder, baking soda, flour, salt, cinnamon, vanilla, cardamom, ginger and cinnamon.
Add wet ingredients: melted butter, eggs and milk.
Stir until all ingredients are well blended and smooth.
Add your cranberries and apples.
Add the batter to your muffin tins with our Easy Portion cupcake batter scoop. The cups should be about ¾ full.
Bake for 15-20 minutes or until a toothpick comes out clean.
Recipe #2: Mouthwatering Pumpkin Muffins
What’s more “fall” than pumpkin muffins? They go with coffee, with tea or with a big glass of milk. They’re the epitome of fall. Here is our go-to pumpkin muffin recipe.
Ingredients
1 ¾ cups flour
1 cup white sugar
½ cup dark brown sugar
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 teaspoons cinnamon
1 teaspoon Watkins Baking Vanilla Extract
½ cup oil (applesauce can be substituted for oil)
1 15-ounce can pumpkin puree
2 eggs
Instructions
Preheat your oven to 375° F.
Grease your muffin pan, your mini muffin pan, your mini loaf pan or gather your paper muffin liners and place them in your muffin pan.
Measure the dry ingredients: white sugar, brown sugar, flour, soda, salt and spices. Stir them together.
Add the wet ingredients: vanilla, oil, pumpkin and eggs.
Stir everything together; avoid over stirring.
Add the batter to your pans using our Easy Portion cupcake batter scoop.
Bake your muffins for 20-22 minutes, or until a toothpick inserted into one muffin comes out clean.
Recipe #3: Pecan Maple Muffins
Maple syrup? Pecans? Count us in. This fall-inspired muffin recipe is a delightful addition to teatime, breakfast or lunches.
Ingredients
1 cup chopped pecans
1 cup white sugar
2 ½ cup flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup maple syrup
1 cup buttermilk*
4 tablespoons butter, melted
1 tablespoon Watkins Baking Vanilla Extract
*No buttermilk on hand? No problem. Add one tablespoon of cider vinegar (or lemon juice) to your measuring cup, then fill it with regular white milk. Let set while you prepare the dry ingredients. It will curdle a bit. This can be substituted for buttermilk in any recipe that calls for it.
Directions
Preheat your oven to 350° F.
Grease your muffin tins, mini loaf pans, mini muffin tins or add your paper muffin liners to your tin.
Add dry ingredients: chopped pecans, white sugar, flour, baking powder and salt.
Stir together lightly.
Next, add your wet ingredients: vanilla, butter, buttermilk and maple syrup.
Mix dry and wet ingredients together.
Add the batter into your muffin tins with our Easy Portion cupcake batter scoop.
Bake for 15-20 minutes or until the top of the muffins are slightly golden and a toothpick inserted into the center comes out clean.
Turn your broiler on high and broil for one minute. This gives the tops of your muffins a little crunch.
A Festive Fall Muffin Tradition
While we’re heading into the holiday season, take a moment to consider whether or not you’re ready with a well-stocked kitchen. Miles Kimball has everything you need to cook and bake until your heart’s content (or when your family’s tummies are full). Be sure to check out the Kitchen department at Miles Kimball for everything you need to be successful in your kitchen endeavors this fall-into-winter season. From bakeware and cookware to cool kitchen gadgets and kitchen organization and storage, there is something here for everyone.
Make fall mornings your time to shine. Incorporate these fall muffin recipes into your family’s morning throughout the fall season and let us know how they turn out.