Recipe by Amy Posont
"Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break."
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sifted all-purpose flour
I've tried many pumpkin muffin recipes and this is the one I've been looking for! Moist, plenty of pumpkin flavor, and a very light and fluffy texture. I used walnuts instead of pecans, and used regular milk instead of buttermilk which I didn't have. I also used fresh pumpkin instead of canned out of preference. Finally, I didn't have any ground ginger or cloves but the recipe still tasted great!
This recipe was not very good. The muffins were very dry and bland. I halfed the recipe to make twelve muffins, but they came out way to small. I would not make it again.
These need 1/2 teaspoon SALT to bring out the flavors.
This is a great recipe! I replaced the butter with olive oil and added 1/2 tsp salt. Recipe says it makes 24 but I got 12 large ones. Worked just right. I also used 1/2 whole wheat flour, instead of all white and 1/2 brown sugar. I will definitely make these again.
I have to give this recipe five stars hands down. I added some raisins to the batter and baked it in two 9x3 bread pans and baked a tadd longer. It came out wonderful. What a nice fall treat. Thanks!
I loved this recipe. I made it for our Christmas morning breakfast and everyone loved it. I made a few subtle changes: 1/2 cup white and 1/2 cup brown sugar instead of one whole cup of white sugar. I also added a dash of pumpkin pie spice and two whole cloves. AWESOME!
These muffins are awesome! Everyone I've baked them for wants the recipe.
The recipe turned out great. I soaked the flour, buttermilk (I used Keifer instead), along with the pumpkin overnight. In the morning I added the remaining items minus the baking powder and only half the amount of sugar. I added the baking soda last. The only problem I had was that the recipe said it was for 24 muffins, but I only got half the amount. I assume that it is 24 mini muffins, not full size?
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Nut Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 43
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These muffins are moist and tasty, and freeze well.
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