Harvest Pumpkin Muffins Recipe

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Using honey instead of sugar makes these a little bit healthier. Still just as tasty as the full-sugared ones. Perfect for a breakfast on the go.
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Servings:
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Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter or margarine, softened
  • 3/4 cup honey
  • 1 egg
  • 1 cup solid pack pumpkin
  • 1 cup walnuts, toasted, chopped
Directions
PREP
15 mins
COOK
25 mins
READY IN
40 mins
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, if desired.

Spoon into 12 greased or paper lined 2 1/2" muffin cups. bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean.

Remove muffins from pan to a wire rack. Serve warm or at room temperature.

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