Harvest Pumpkin MuffinsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 180° C (350° F)
Preparation time: 10 minutes
Baking time: 25-30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:337.2 kcal
Proteins:8.7 g
Fats:15.3 g
Carbohydrate:45.1 g
Fibers:2.9 g
Sugar:25.8 g
Cholesterol:42.1 mg
Sodium:557.9 mg
Calcium:104.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
375
ml
all purpose flour
5
ml
baking soda
7.5
ml
baking powder
1.25
ml
salt
7.5
ml
cinnamon
2.5
ml
ground ginger
1.25
ml
grated nutmeg
60
ml
butter, at room temperature
185
ml
honey
1
egg
250
ml
solid pack pumpkin
250
ml
walnuts
METHOD
- 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” muffin cups.
- Bake at 180° C (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.
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Thanks to the
for their kind collaboration
