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Pumpkin Muffins

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, H, D
MineralsZinc, Fluorine, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups canned pumpkin

  2. 1 cup butter

  3. 2 large eggs

  4. 2 1/2 cups all-purpose flour

  5. 2 1/2 cups cake flour

  6. 2 tablespoons baking powder

  7. 1/4 cup molasses

  8. 1 teaspoon ground cloves

  9. 2 teaspoons ground nutmeg

  10. 2 cups honey

  11. 1 cup whipping or heavy cream

  12. 4 tablespoons vanilla extract

  13. 2 cups walnuts, chopped

Instructions Jump to Ingredients ↑

  1. In a large bowl combine canned pumpkin, butter, and eggs until creamy. Set aside.

  2. In another bowl, combine flour, cake flour, baking powder, molasses, cloves, nutmeg, honey, cream, and vanilla; fold into pumkin mixture and beat until completely mixed. Stir in chopped walnuts. Pour into 2 greased loaf pans or muffin tins, filling 2/3 full.

  3. Bake in a 350°F (175°C) oven for 30 minutes, or until the center is set. Remove from oven. Slightly cool before transfering to wire racks.

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