Must-Have Holiday Muffins - The Produce Moms

The Produce Moms® is joining Produce for Better Health® in celebrating “Happy Plantsgiving”—a month-long celebration of plants and all the great things we know, feel and do surrounding fruits and veggies.

Something we’re extra thankful for this Thanksgiving—PLANTS! Fruits and veggies fuel us like no other food, chock-full of nutrition to help us feel and do our best. Take time this holiday to enjoy plenty of fruit and vegetable dishes, and a moment of gratitude for the wealth of health and energy produce provides our bodies. 

Gifting homemade goodies is a great way to show friends and family that you appreciate them. Share something delicious and nutritious, give a plant! Celebrate “Plantsgiving” this holiday by giving loved ones yummy baked goods like plant-based sweet and savory holiday muffins. Muffins make scrumptious stand alone snacks and delectable accompaniments to breakfast, lunch, or dinner—making them super sharable. 

Check out these three must-have holiday muffins! We know you and yours will love them:

Stuffing Muffins

Must-Have Holiday Muffins: Stuffing Muffins

Treat friends and family to this must-have Thanksgiving side. Stuffing muffins are perfectly portioned to protect from over-indulging while still containing all the flavors and textures of traditional stuffing. As for plants, they contain celery, yellow onion, and parsley. 

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Stuffing Muffins
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Course Side Dishes
Cuisine Kid-Friendly
Prep Time 15 minutes
Cook Time 40 minutes
Servings
dozen
Ingredients
  • 1 lb crusty white bread cut into 1/2-inch cubes
  • 8 tbsp unsalted butter
  • 2 cups yellow onion
  • 1 cup celery chopped
  • 1/4 cup parsley finely chopped
  • 1 tbsp poultry seasoning
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large eggs beaten
  • 1 1/2 cups chicken stock
Course Side Dishes
Cuisine Kid-Friendly
Prep Time 15 minutes
Cook Time 40 minutes
Servings
dozen
Ingredients
  • 1 lb crusty white bread cut into 1/2-inch cubes
  • 8 tbsp unsalted butter
  • 2 cups yellow onion
  • 1 cup celery chopped
  • 1/4 cup parsley finely chopped
  • 1 tbsp poultry seasoning
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large eggs beaten
  • 1 1/2 cups chicken stock
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Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Grease muffin tins and set aside.
  2. Spread bread crumbs evenly onto a baking sheet and bake for 5-10 minutes, stirring once, until lightly golden brown. Remove from oven and reduce temperature to 300 degrees Fahrenheit.
  3. Heat butter in a large skillet over medium-high heat. Once melted, add the onion and celery. Stir occasionally until tender, about 5 minutes. Remove the skillet from heat and stir in the parsley and poultry seasoning.
  4. In a large bowl, combine the onion and celery mixture with the bread cubes. Toss until combined. Add the eggs and the chicken stock and toss until combined.
  5. Spoon the mixture into the muffin tins, packing the stuffing tight and mounding the tops.
  6. Bake for 25-30 minutes, or until the tops are golden brown. Allow the muffins to cool before removing them from the tin.

Pumpkin Muffins

Must-Have Holiday Muffins: Pumpkin Muffins

Pumpkin is one of the primary flavors of fall and not to be skipped! These pumpkin muffins are sweet but not overly so — making them a great accompaniment to morning coffee or afternoon tea. Gift all the pumpkin-lovers in your family with these must-have holiday muffins.  

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Pumpkin Muffins
Pumpkin Muffins
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Course Breakfast
Cuisine Kid-Friendly, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
dozen
Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 15 oz pumpkin puree
  • 3/4 cup butter melted
  • 1/4 cup milk of your choice
  • 1 tsp vanilla extract
  • 1-2 tbsp coarse sugar or decorating sugar
Course Breakfast
Cuisine Kid-Friendly, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
dozen
Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 15 oz pumpkin puree
  • 3/4 cup butter melted
  • 1/4 cup milk of your choice
  • 1 tsp vanilla extract
  • 1-2 tbsp coarse sugar or decorating sugar
Pumpkin Muffins
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Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line muffin pans with muffin liners or grease well with butter or cooking spray.
  3. In a medium bowl, whisk together flour, salt, cinnamon, and baking soda. Set aside.
  4. In a large bowl, whisk together sugar, brown sugar, eggs, pumpkin puree, butter, milk, and vanilla extract.
  5. Fold the dry mixture into the wet mixture slowly, just until combined.
  6. Fill muffin tin about three-quarters full. Bake for 25 minutes or until a toothpick comes out clean.
  7. Let muffins cool and then transfer to a cooling rack. Sprinkle with coarse sugar.

Cheesy Jalapeno Cornbread Muffins

Cheesy Jalapeno Cornbread Muffins

Cheesy cornbread with a jalapeno kick. Need we say more about this heavenly combo? Your friends will love having these on hand to enjoy with a bowl or warm chili or a plate of barbecue. 

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Cheesy Jalapeno Cornbread Muffins
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Course Side Dishes
Cuisine Kid-Friendly, Vegetarian
Prep Time 5 minutes
Cook Time 15-18 minutes
Servings
dozen
Ingredients
  • 1 box cornbread mix Recommended: Miracle Maize Sweet Corn Bread & Muffin Mix
  • 1 can cream-style sweet corn
  • 2 eggs
  • 1/3 cup olive oil
  • 1/4 cup milk
  • 2 jalapeño peppers de-seeded and diced
  • 1 cup Shredded cheddar cheese
  • 1 jalapeño pepper sliced thinly
Course Side Dishes
Cuisine Kid-Friendly, Vegetarian
Prep Time 5 minutes
Cook Time 15-18 minutes
Servings
dozen
Ingredients
  • 1 box cornbread mix Recommended: Miracle Maize Sweet Corn Bread & Muffin Mix
  • 1 can cream-style sweet corn
  • 2 eggs
  • 1/3 cup olive oil
  • 1/4 cup milk
  • 2 jalapeño peppers de-seeded and diced
  • 1 cup Shredded cheddar cheese
  • 1 jalapeño pepper sliced thinly
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Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Mix the cornbread mix, corn, eggs, olive oil, mix and 2 diced and de-seeded jalapeno peppers together in a medium-sized bowl until combined.
  3. Fold in the shredded cheese to the mixture, just until combined.
  4. Pour mixture into a greased muffin tin. Top each muffin with a jalapeño slice.
  5. Bake muffins for 15-18 minutes. Allow muffins to cool completely before removing from the muffin tin.

Easy to make, easy to enjoy! From rookie baker to kid cooks, these holiday muffins are a breeze in the kitchen. Make muffins ahead and share them fresh or frozen. Baked muffins freeze well in an air-tight container and thaw quickly on the counter for a convenient nourishing bite. 

Healthy and from the heart, gift friends and family homemade plant-based holiday muffins this #plantsgiving! Click here for more Have a Plant®, Give a Plant! inspiration. 

Stuffing Muffins

Cheesy Jalapeno Cornbread Muffins Pumpkin Muffins

Author: Kristin Ahaus

Kristin Ahaus is the Director of Content and Communications for The Produce Moms. Her focus and passion is helping all of TPM's brand partners share their stories while also helping consumers understand how to select, serve and store fresh produce. Connect with Kristin on LinkedIN.

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