Pumpkin Muffins
Description
Ingredients
At a glance
Restaurant Recipes
Brunch
Makes
approx 25 mini muffins
8 oz Butter
6 ½ oz light brown sugar
2 ea. Eggs
3 oz. Molasses
3 oz. Honey
½ t. salt
½ t. ginger
½ t. cinnamon
½ t. allspice
¼ t. nutmeg
1 ½ t. baking powder
1 ½ t. baking soda
1 # flour
6 oz. Buttermilk
6 oz. Pumpkin puree
4 oz. Raisins
4 oz. Cranberries, fresh or dried
6 ½ oz light brown sugar
2 ea. Eggs
3 oz. Molasses
3 oz. Honey
½ t. salt
½ t. ginger
½ t. cinnamon
½ t. allspice
¼ t. nutmeg
1 ½ t. baking powder
1 ½ t. baking soda
1 # flour
6 oz. Buttermilk
6 oz. Pumpkin puree
4 oz. Raisins
4 oz. Cranberries, fresh or dried
Methods/steps
Preparation
Cream together the butter and sugar. Combine the eggs, molasses and honey and add slowly to butter mixture. Sift together the dry ingredients. Combine the pumpkin puree and the buttermilk. Alternate adding the dry and liquid ingredients to the butter mixture. Add raisins and cranberries last. Bake at 400 degrees for 10-12 min.
Cream together the butter and sugar. Combine the eggs, molasses and honey and add slowly to butter mixture. Sift together the dry ingredients. Combine the pumpkin puree and the buttermilk. Alternate adding the dry and liquid ingredients to the butter mixture. Add raisins and cranberries last. Bake at 400 degrees for 10-12 min.
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