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16 November 2012

Autumnal Muffins

A few years ago I signed up for newsletters from the National Honey Board, "Honey Feast," because they have recipes. The most recent one had a recipe for pumpkin honey muffins which was perfect to go with the fall colors.

Honey Pumpkin Muffins (from the National Honey Board)

1 1/2 cup all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon (or more) ground ginger
1/4 teaspoon ground nutmeg
1/4 cup softened butter
3/4 cup honey (I used buckwheat honey because it tastes like molasses)
1 egg
1 cup solid pack pumpkin
1 cup chopped toasted walnuts (I used almonds because that's all I had on hand, walnuts would be better)

Preheat oven to 350 F. Prepare 1 regular muffin tin, either grease or paper cups.
Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside. 
Beat butter with electric mixer, add honey, egg and pumpkin. Gradually add flour mixture to butter/honey mixture, fold in until just blended, stir in walnuts at the last second. Spoon batter into prepared muffin tin, bake for 25 to 30 minutes (I think mine took only 20 minutes). Test for doneness by inserting a toothpick in center of a center muffin, it should come out clean. Remove muffins immediately from pan and let cool on wire rack. Don't wait too long to eat them.

Columns at the National Arboretum

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