These muffins were great! They were so delicious warm out of the oven, but isn't everything? The kids ate them right up! You can substitute whole-wheat flour for the all purpose flour to make them even healthier than they already are. The only sugar in this recipe is honey. Make a batch and freeze half and add one to your morning breakfast!
Healthy Harvest Pumpkin Muffins
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/2 cups honey
2 eggs
1 can solid pack pumpkin
*optional 2 cups chopped walnuts
Instructions:
In a medium bowl combine dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
In a large bowl beat butter until light with an electric mixer. Beat in honey, egg and pumpkin. Gradually add flour mixture until just blended. If you want to add walnuts, do so at this time.
I used a large ice cream scoop to scoop the mixture into paper-lined muffin cups. Bake at 350 for 25-30 minutes until a toothpick comes out clean. Remove muffins to wire rack to cool. Serve warm or room temp.
Makes 24 muffins - I froze half and we enjoyed the rest!!
Nutrition facts - per muffin:
Calories - 226, Total Fat - 10g, Cholesterol - 10mg, Sodium - 251mg, Total Carbs - 32g, Dietary Fiber - 2g, Protein - 5g.
No comments:
Post a Comment