Hannah's Recipes: Pumpkin Muffins

Sunday, September 20, 2009

Pumpkin Muffins

Source: Leanne H., from Deanna D.

If you love pumpkin and spices, this recipe will be a fall favorite!

1-1/2 cups flour
1/4 t. salt
1 t. cinnamon & allspice
3/4 t. baking powder
1 t. baking soda
1/2 cup nuts
2 eggs
1/3 cup oil (can also use melted butter but may take longer to bake)
1/4 cup Agave syrup (1-1/2 cups sugar)
1/2 t. vanilla flavoring
1 cup canned pumpkin

Combine dry and wet ingredients in separate bowls. Mix together and pour into muffin tin. Bake at 350 degrees for 20 minutes.

Yield: 12 muffins

2 comments:

Naomi Ungry said...: Mmm! These look so good! I'm going to try this as a loaf of bread today (because I'm planning to make blueberry muffins, too). I'll let you know how it turns out! =); December 18, 2010 at 10:45 PM
Naomi Ungry said...: Delicious! So flavorful! The bread turned out beautifully. I made a few slight modifications. I took pictures so will post the recipe in a few weeks. Thanks for the recipe, friend! =); December 23, 2010 at 7:38 PM

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Welcome to Hannah's Recipes!

Hannah’s Recipes is a collection of great recipes my mom has always made, ones that I’ve received from family and friends, and recipes submitted by kind folks who visit this blog.

I hope you find these recipes tasty. Many of them are my favorites and are both delicious and nutritious. Our family can’t eat foods containing sugar, so many of the recipes are made with supplemented sweeteners, such as honey or fructose. If the recipe originally called for sugar you will find the measurements for that as well as other sweeteners. I hope this helps those who have dietary restrictions as well as those who do not.

ENJOY! And God bless as you prepare food for you and your family."Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."1 Corinthians 10:31

From One Cook to Another

FLUFFLY EGGS: For light and fluffy scrambled eggs, use water instead of milk.

FREEZING PIES: You can freeze either baked or unbakes fruit pies. For unbaked pies, wrap tightly and put in freezer. The pie will take longer to bake (possibly twice as long as the normal baking time). Baked pies should be cooled completely first, then put it in the freezer uncovered. When it's completely frozen, wrap the pie tightly or put in a plastic freezer bag and pop it back in the freezer. Frozen baked fruit pies will keep up to 4 months. (Do not freeze custard or cream pies.)