Harvest Pumpkin Muffins
324
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!
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.
