Pumpkin Honey Muffins

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1 cup Solid-pack pumpkin, canned

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Honey

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 Wilton white sparkling sugar

• Nuts & Seeds

  • 1 cup Pecans, toasted

• Dairy

  • 1/4 cup Butter

Found on foodfolksandfun.net

Description

Ingredients

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg (freshly ground if possible)
• ¼ cup butter, softened to room temperature
• ¾ cup honey
• 1 large egg
• 1 cup canned solid-pack pumpkin
• 1 cup chopped toasted pecans
• Wilton White Sparkling Sugar (optional)

Directions

• Move oven rack to middle position and preheat to 350 degrees F. Line a standard muffin tin with paper liners; set aside.
• In medium bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Whisk until combined; set aside.
• Using an electric mixer or stand mixer fitted with paddle attachment, beat butter on medium until light in color, about 2 minutes. Add honey, egg and pumpkin and beat until combined, about 1 minute. Slowly add flour mixture, and mix until just blended and no flour streaks remain. Fold in pecans.
• Scoop batter into muffin cups using a 4-tbalespoon scoop (if you don’t have a scoop just distribute batter evenly). Sprinkle a pinch of Wilton White Sparking Sugar over each muffin cup. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan and place wire rack to cool. Serve warm or at room temperature.