Harvest Pumpkin Nut Muffins Recipe
Servings: 8
Ingredients
- 1 2/3 c. all purpose flour, unbleached
- 1 c. sugar
- 2 - 3 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking pwdr
- 1/4 teaspoon salt
- 2 lg. Large eggs
- 1 c. canned pumpkin
- 1/2 Shedd's Spread melted (1/2 c.)
- 1 tbsp. lemon peel
- 1 c. minced walnuts
- 1/2 c. golden brown raisins
Directions
- In large bowl, combine flour, sugar, pumpkin pie spice, baking soda, baking pwdr and salt. In medium bowl, whisk Large eggs, pumpkin, melted Shedd's Spread and lemon peel; stir in walnuts and raisins. Pour pumpkin mix into dry ingredients. Stir just till mixed. Spoon batter proportionately into 12 greased 2 1/2 inch muffin c.. Bake in a preheated 350 degrees oven for 20 to 25 min till golden. Yield 12 muffins. Pumpkin pie spice is sold in jars in your grocery store. Make your own by mixing 2 tsp. grnd cinnamon, 1/2 tsp. nutmeg or possibly allspice, 1/4 tsp. grnd cloves, 1 tsp. ginger.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 291 | |
| Calories from Fat 53 | 18% |
| Total Fat 6.26g | 8% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 294mg | 12% |
| Potassium 190mg | 5% |
| Total Carbs 55.22g | 15% |
| Dietary Fiber 1.8g | 6% |
| Sugars 31.63g | 21% |
| Protein 5.74g | 9% |
