Wednesday, October 12, 2011

Ooooo Fall!

I love all things Fall... especially the smells. Whether it's a cider mill, the fresh scent of fallen leaves or... pumpkin muffins! Here is a delish and healthy treat to make your kitchen smell glorious (and your belly happy!) Enjoy, K

Harvest Pumpkin Muffins

  • 1 1/2 cups all-purpose flour (or whole wheat 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 butter, softened 
  • 3/4 cup honey (raw honey if possible) 
  • 1 egg 
  • 1 cup pumpkin, packed solidly 
  • 1 cup chopped walnuts, toasted (optional) OR 
  • 1 cup dark chocolate chips (optional)... way more my style :) 
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.

Makes 12 servings

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

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