Autumn Harvest Pumpkin Pomegranate Muffins
These delightful muffins combine the comforting essence of pumpkin with the vibrant crunch of pomegranate seeds. Perfect for using up leftover pumpkin puree and adding a nutritious twist to your breakfast or snack, these muffins are both healthy and delicious. Each bite is moist, subtly spiced, and bursting with flavors, making them a fall favorite.
12
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
1 cup (none)
whole wheat flour
3/4 cup (none)
Grape-nuts cereal (or similar cereal)
1/4 cup (none)
sugar or Splenda granular
1/2 cup (none)
baking powder
1 1/2 teaspoons (none)
baking soda
1/2 teaspoon (none)
cinnamon
1 teaspoon (none)
canned pumpkin
1 cup (none)
fat-free buttermilk or soured milk
1 cup (none)
egg, beaten
1 (none)
pomegranate seeds
3/4-1 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.
2
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, Grape-nuts cereal, sugar (or Splenda), baking powder, baking soda, and cinnamon. Whisk to blend all the dry ingredients evenly.
3
In a separate bowl, mix together the canned pumpkin, fat-free buttermilk (or soured milk), and beaten egg until smooth and creamy.
4
Gently fold the pomegranate seeds into the dry flour mixture, ensuring they are evenly distributed.
5
Pour the wet pumpkin mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
6
Evenly spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7
Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the yield of the Autumn Harvest Pumpkin Pomegranate Muffins recipe?
This recipe makes 12 muffins.
What temperature should I preheat the oven to for these muffins?
You should preheat your oven to 350°F (175°C).
What kind of flour is used in this recipe?
The recipe uses a combination of 1 cup of all-purpose flour and 3/4 cup of whole wheat flour.
Can I use a sugar substitute for these muffins?
Yes, you can use 1/2 cup of either sugar or Splenda granular.
What type of cereal is included in the dry ingredients?
The recipe calls for 1/4 cup of Grape-nuts cereal or a similar type of cereal.
How much canned pumpkin is required?
You will need 1 cup of canned pumpkin for this recipe.
What if I do not have fat-free buttermilk?
If you do not have fat-free buttermilk, you can use 1 cup of soured milk as a substitute.
What spices are used to flavor these muffins?
The recipe uses 1 teaspoon of cinnamon for flavor.
How do I prepare the pomegranate seeds for the batter?
Gently fold 3/4 to 1 cup of pomegranate seeds into the dry flour mixture before adding the wet ingredients to ensure even distribution.
Should the batter be smooth before baking?
No, you should stir the mixture gently until just combined; the batter should remain slightly lumpy.
How full should I fill the muffin tin cups?
Fill each muffin cup about two-thirds full with the batter.
How long do the muffins need to bake?
Bake the muffins for 20 to 30 minutes.
How can I tell if the muffins are fully cooked?
The muffins are done when a toothpick inserted into the center of a muffin comes out clean.
What is the cooling process for these muffins?
Allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Are these muffins healthy?
Yes, they are described as a nutritious twist for breakfast or snacks, using whole wheat flour, pumpkin, and pomegranate seeds.
Is this recipe easy to make?
Yes, it is tagged as an easy recipe and classified as a quick bread.
What are the leavening agents used in this recipe?
The recipe uses 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
How many eggs are needed?
You will need 1 beaten egg.
Can I serve these muffins warm?
Yes, they can be enjoyed warm or at room temperature.
What makes these muffins moist?
The combination of canned pumpkin, buttermilk, and the fat from the egg helps create a moist texture.
What is the main flavor of these muffins?
The muffins feature the comforting essence of pumpkin combined with the vibrant crunch of pomegranate seeds and cinnamon.
How should I prepare the muffin tin?
Line a 12-cup muffin tin with paper liners or lightly coat it with cooking spray.
When is the best time to serve these?
They are a fall favorite and perfect for breakfast, snacks, or as a dessert.
What do I mix in the first large mixing bowl?
Combine all-purpose flour, whole wheat flour, cereal, sugar or Splenda, baking powder, baking soda, and cinnamon.
What goes into the separate wet mixture bowl?
Mix together the canned pumpkin, fat-free buttermilk (or soured milk), and the beaten egg.
Can I use fresh pumpkin instead of canned?
While the recipe specifies canned pumpkin, you can generally use pumpkin puree made from fresh pumpkin as long as it has a similar consistency.
What does the cereal add to the muffin?
The Grape-nuts cereal adds texture and a slight crunch to the muffin's crumb.
Is this a good recipe for using leftover ingredients?
Yes, it is specifically mentioned as a perfect way to use up leftover pumpkin puree.
What is the category of this recipe?
It is categorized as a muffin and quick bread.
Can these muffins be frozen?
While not explicitly mentioned, most pumpkin-based quick bread muffins freeze well when wrapped tightly and stored in an airtight container.