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October 21, 2017
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Holtom’s Bakery Pumpkin Muffins

Holtom’s Bakery in Erin offered up this tempting recipe. Although a popular fall treat, these muffins can be served any time of the year.

3 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 cups granulated sugar
1/2 cup salted butter, softened
3 large eggs
1-1/2 cups canned pure pumpkin
1/2 cup + 2 tbsp 10 per cent cream

PREPARATION: Preheat oven to 350F.
In large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and cloves.
In separate bowl, cream sugar and butter together with mixer on low, adding eggs gradually, until well incorporated. On low speed, stir in pumpkin and cream, being careful not to over mix. Add dry ingredients and mix on low speed until blended and mixture is smooth.
Pour into lined muffin tins and bake for 20 to 25 minutes or until toothpick inserted into centre comes out clean. Store in airtight container for up to 2 days or freeze for up to 2 weeks.
Makes 12.

 

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