Honey-Wheat Pumpkin Muffins
Honey-Wheat Pumpkin Muffins recipe
Yield
18 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
canned pumpkin purée
|
|
| 1 | cup |
milk
|
|
| ¼ | cup |
butter
melted |
|
| ¼ | cup |
honey
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
walnuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
canned pumpkin purée
|
|
| 237 | ml |
milk
|
|
| 59 | ml |
butter
melted |
|
| 59 | ml |
honey
|
|
| 1 | each |
eggs
slightly beaten |
|
| 237 | ml |
whole-wheat flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
walnuts
chopped, optional |
|
Directions
Preheat oven to 400℉ (200℃).
Combine pumpkin, milk, butter, honey, and egg mixing well.
Combine flours, sugar, baking powder, salt an nuts then add to pumpkin mix until just moistened.
Spoon into greased medium sized muffin pans, filling each cup half full and bake 15 min.
