Thursday, October 11, 2012


My sister from Arizona always makes the best muffins and coffee cakes. She recently emailed me this Pumpkin muffin recipe that she got from the Jillian Michaels website and they are SOOOOOOOOO tasty---they're super moist because of the honey! My sister swaps out all purpose flour for whole wheat flour which she said makes it a little more grainy. She also adds in some wheat germ. 
Like all the recipes we make, we usually only use Penzy's spices because they have so much more flavor and this recipe is no exception. It's suppose to make 12 servings, but if you're anything like me...then it will only serve 4 because I eat so many of them! 

Pumpkin Harvest Muffins

1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup butter, softened
3/4 cup honey
1 egg
1 cup pumpkin, packed solidly
1 cup chopped walnuts, toasted (optional)

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger & nutmeg; set aside. Using an electric mixer, beat butter until light; beat in honey, egg & pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts.
Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350 degrees F for 25-30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

Makes 12 servings

**You could also throw some chocolates chips in with them, just toss your chocolate chips in a little bit of flour first then stir them into the batter with the walnuts. The flour will keep the chips from falling to the bottom of the muffins.

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