When autumn’s chill winds blow, muffins baking fill the home with a rich aroma. Served at breakfast, brunch or for a snack these recipes have a variety of flavors to sample.



This moist, sweet muffin rich with cinnamon and nutmeg is listed on allrecipes.com courtesy of the American Diabetes Association.

Pumpkin Spice Muffins

2 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 eggs, beaten

1 cup pumpkin puree

1/4 cup white sugar

2 cups unsweetened applesauce

2 tablespoons vegetable oil

1 teaspoon almond extract

Preheat oven to 350 degrees. In medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg and set aside.

In large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over-beat. Pour batter into 18 non-stick muffin cups. Bake 25 to 30 minutes. Remove muffins from oven and let cool slightly. Remove muffins from the pan and let cool completely.



This recipe comes from “Mother Earth News” as published in a 1980s newspaper.

Three-Grain Apple muffins

1 cup whole wheat flour

3/4 cup enriched corn meal

1/2 cup Quaker oats (quick or old-fashioned, uncooked)

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt (optional)

1 cup milk

1/4 cup vegetable oil

2 eggs, beaten

1 medium apple, peeled and finely chopped

Heat oven to 375 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Combine dry ingredients. Add milk, oil and eggs, mixing until just moistened. Stir in apple. Fill prepared muffin cups almost full. Bake 16 to 18 minutes or until light golden brown. Muffins freeze well.



Ruth Dienst’s recipe is from “North Country Cooking.”

Oatmeal Muffins

2 cups rolled oats

2 cups buttermilk

2/3 cup shortening

1 cup brown sugar

1 cup sifted flour

2 teaspoons baking powder

1 teaspoon soda

2 teaspoons salt

Soak oats and buttermilk together for 1 hour. Mix shortening and brown sugar together thoroughly. Sift together flour, baking powder, soda and salt. Stir in alternately with rolled oats and buttermilk. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Makes 18 muffins.



This recipe is from the Faith Bites cookbook from Faith Baptist Church in Park Rapids.

Peaches and Cream Muffins

2 cups canned peaches, drained (save juice)

4 cups flour

2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

3/4 cup oil

2 cups milk

Filling:

8 ounces of cream cheese, softened

3/4 cup sugar

1 tablespoon reserved peach juice

1 teaspoon almond flavoring

Topping:

1/2 cup sugar

1 teaspoon cinnamon

Dice drained peaches the size of peas and set aside. Mix flour, sugar, baking powder and salt in large bowl. Mix eggs and oil in separate bowl, then whisk in milk. Combine the two mixtures and fold in peaches. Fill greased muffin tins half full of batter.

For filling, beat cream cheese, sugar, juice and almond flavoring and drop 1 teaspoon of filling into each muffin tin, then add 1-1/2 tablespoons more batter.

Combine topping and sprinkle over muffins. Bake in preheated 350 degree oven for approximately 20 minutes. Best served warm. Makes 24 muffins.