Harvest Pumpkin Muffins
366
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.
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?
