HARVEST MORNING MUFFINS

Harvest Morning Muffins image

Provided by TARGETreg Recipes

Categories Breakfast

Time 45m

Yield 1 Dozen, 12 serving(s)

Number Of Ingredients 12

Previous Next

1 1/2 cups flour (all purpose white or whole-wheat)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin (pure)
3/4 cup packed brown sugar
2 large eggs, room temperature
6 tablespoons unsalted butter, melted
1/2 cup sour cream, room temperature
3/4 cup chopped walnuts
1/2 cup dried cranberries

Steps:

Preheat the oven to 350°F Line a 12-cup muffin tin or two 6-cup muffin tins with paper liners.
In a medium bowl, whisk the flour, spice, baking powder, baking soda, and salt. In a large bowl, whisk the pumpkin, brown sugar, eggs, butter, and sour cream. Fold in the flour mixture, walnuts, and cranberries until just combined. Divide among muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the pan on a wire rack for 5 minutes, then cool on the rack.

Nutrition Facts : Calories 248.3, Fat 13.5, SaturatedFat 5.5, Cholesterol 51.2, Sodium 253.6, Carbohydrate 29.2, Fiber 1.7, Sugar 14.8, Protein 4.3