 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
Pumpkin in breakfast muffins? Oh, yes! The pumpkin lends an unusual taste to the muffins. I also tried making the batter the night before so I wouldn't have to spend that time in the kitchen instead of with my guests (also without my coffee!). It worked! I simply spooned the batter into paper-lined muffin cups and baked. I also used canned pumpkin pie filling for my muffins. Delicious! Ingredients:
1 1/2 cups whole wheat flour |
1 teaspoon pumpkin pie spice |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
3/4 cup mashed cooked pumpkin (or canned pie filling) |
1/2 cup firmly packed brown sugar |
1/2 cup chopped walnuts |
1/2 cup raisins |
1/2 cup vegetable oil |
1/2 cup honey |
Directions:
1. Combine flour, pumpkin pie spice, baking powder, soda, and salt in a large mixing bowl.
2. Combine remaining ingredients in a medium mixing bowl; stir well. Add to dry ingredients; stir just until dry ingredients are moistened.
3. Spoon batter into paper-lined muffin cups, filling two-thirds full. Bake at 400 degrees F. for 18 to 20 minutes.
4. Serve muffins hot.
|
|