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Master This Muffin Recipe
Forget about the sugary candy corn and caramel-covered apples — these muffins are one of my favorite healthy fall treats. Whip up a batch of these over the weekend, then freeze a bunch to eat sporadically over the next few weeks. Adding a new breakfast item into your weekly meals is a great way to start a new season. And remember, to get more nutritional bang for your calorie buck, you can substitute whole-wheat flour for all-purpose flour — and if you can find it, organic raw honey is your best bet. Enjoy waking your taste buds up to fall with these muffins!
Harvest Pumpkin Muffins
Ingredients
- 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 butter, softened
- 3/4 cup honey
- 1 egg
- 1 cup pumpkin, packed solidly
- 1 cup chopped walnuts, toasted
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
Nutrition Facts
Number of Servings: 12
Amount Per Serving
Calories: 226
Total Fat: 10 g
Cholesterol: 10 mg
Sodium: 251 mg
Total Carbohydrate: 32 g
Dietary Fiber: 2 g
Protein: 5 g
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