Easy Homemade Bread by Hudson Beverly;

Author:Hudson, Beverly;
Language: eng
Format: epub
Publisher: Quarto Publishing Group USA
Published: 2022-12-15T00:00:00+00:00

FALL-HARVEST PUMPKIN MUFFINS

The aromas of fall will fill your kitchen while these autumn classics are baking in the oven. Honey, pumpkin, and walnuts provide plenty of nutrition and flavor while still satisfying your sweet tooth. Watch these muffins carefully as they bake; honey will brown faster than sugar, so don’t let them reach a point of no return.

Yields 12 muffins

INGREDIENTS

1½ cups all-purpose flour

1½ teaspoons baking powder

1 teaspoon baking soda

1½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon salt

¼ cup unsalted butter, softened

¾ cup honey

1 egg

1 cup puréed pumpkin (see here)

1 cup chopped, toasted walnuts

1. Preheat oven to 350°F. Grease a standard muffin pan or line with paper cups; set aside.

2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt; set aside.

3. Using an electric mixer, beat the butter on medium-high speed until light; beat in honey, egg, and pumpkin. Gradually add flour mixture, mixing on low speed until just blended; stir in toasted walnuts. Spoon into the prepared muffin pan.

4. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Remove and cool on a wire rack. Serve warm or at room temperature.

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