Harvest Pumpkin Muffins
Posted on January 17, 2016.
1½ Cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
¼ tsp salt
1½ tsp Aunt Patty’s Organic Ground Cinnamon
½ tsp Aunt Patty’s Organic Ground Ginger
¼ tsp Aunt Patty’s Organic Ground Nutmeg
¼ Cup (½ stick) softened butter
¾ Cup GloryBee Organic Clover Blossom Honey
1 Cup solid pack pumpkin (or pumpkin puree)
1 Cup chopped walnuts
- Preheat ovent to 350° F.
- 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 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 muffins.
Recipe compliments of the National Honey Board