These muffins came out so moist, loved the flavor from honey and spices; pumpkin puree let the muffins so moist, and walnuts added some crunchiness and nutty flavor. I used half of the butter and half the olive oil, and the result was outstanding. They are great treat at any time!
YIELD
12 servingsPREP
10 minCOOK
25 minREADY
35 minIngredients
or margarine, softened, or 2 tablespoons olive oil, 2 tablespoons butter, or you can use vegetable oil instead
Directions
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
Using an electric mixer, beat butter until light. Beat in honey, egg and pumpkin.
Gradually add flour mixture until just blended; stir in walnuts.
Spoon into 12 greased or paper-lined 2½ inch muffin cups.
Bake at 350℉ (180℃) for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
Remove muffins from pan to wire rack.
Serve warm or at room temperature.
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