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