Honey Pumpkin Muffins

Honey Pumpkin Muffins

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 ... [read full recipe below]

Yield: 12 muffins

Nutritional Information

  • Calories: 226
  • Fat Total: 10 g
  • Protein: 5 g
  • Cholesterol: 10 mg
  • Carbohydrates: 32 g
  • Sodium: 251 mg
  • Dietary Fiber: 2 g
  • Calories from Fat: 38%

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 (1/2 stick) - butter or margarine, softened
  • 3/4 cup - honey
  • 1 - egg
  • 1 cup - solid-pack pumpkin
  • 1 cup - chopped toasted walnuts

Directions

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.