Pumpkin Muffins from 1661
Ready In: 50 mins
Serves: 15
Ingredients
- 1⁄2 teaspoon baking soda
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄4 cup honey
- 1⁄4 cup molasses (light)
- 1⁄2 cup pumpkin (use solid-packed canned pumpkin)
- 2 eggs, small and well-beaten
- 1⁄4 cup butter, melted
- 1 cup buttermilk
Directions
- Sift together the flour, cornmeal, baking soda, baking powder, and salt.
- Beat the eggs well.
- Add pumpkin, honey, molasses, and buttermilk to the eggs, and mix thoroughly.
- Add sifted dry ingredients to pumpkin mixture and stir until just mixed.
- Stir in melted butter.
- Spray a muffin pan with baking spray and fill tins 2/3 full. Bake at 425-450 for 18-20 minutes.
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