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Harvest Pumpkin Muffins

 
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These muffins came out so moist, loved the flavor from honey and spices; pumpkin puree let the muffins so moist, and walnuts added some crunchiness and nutty flavor. I used half of the butter and half the olive oil, and the result was outstanding. They are great treat at any time!

Yield

12

servings

Prep

10

min

Cook

25

min

Ready

35

min

Trans-fat Free, Low Sodium
 

Ingredients

1 ½ cups all-purpose flour
or 1/2 whole wheat flour, 1/2 white flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons cinnamon
ground
½ teaspoon ginger
ground
*
¼ teaspoon nutmeg
ground
*
¼ cup butter
or margarine, softened, or 2 tablespoons olive oil, 2 tablespoons butter, or you can use vegetable oil instead
¾ cup honey
1 each eggs
1 cup canne pumpkin purée
solid packed
1 cup walnuts
chopped, toasted

Directions

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.

Using an electric mixer, beat butter until light. Beat in honey, egg and pumpkin.

Gradually add flour mixture until just blended; stir in walnuts.

Spoon into 12 greased or paper-lined 2½ inch muffin cups.

Bake at 350℉ (180℃) for 25 to 30 minutes, or until toothpick inserted in center comes out clean.

Remove muffins from pan to wire rack.

Serve warm or at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 23241% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 130mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 66% Vitamin C 2%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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