Thursday, September 01, 2011

Harvest Pumpkin Muffins

Now that Autumn will soon be here, it's time to get baking again. This nice Pumpkin muffin is killer in the morning with a nice cup of tea or coffee. Makes a healthy snack for the children at school or hubby to take to work. I've also added raisins with this recipe for extra goodness :)

Harvest Pumpkin Muffins

Makes 12 muffins
•1-1/2 cups all-purpose flour
•1-1/2 teaspoons baking powder
•1 teaspoon baking soda
•1/4 teaspoon salt
•1-1/2 teaspoons ground cinnamon
•1/2 teaspoon ground ginger
•1/4 teaspoon ground nutmeg
•1/4 cup (1/2 stick) butter or margarine, softened
•3/4 cup honey
•1 egg
•1 cup solid pack pumpkin
•1 cup chopped toasted walnuts

In 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, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F 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.


National Honey Board

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