Agave Pumpkin MuffinsPosted: November 2, 2010
I was thrilled with the Agave banana muffins I made, so I wanted to make some more muffins using agave. This time I had pumpkin on hand and decided to try agave pumpkin muffins. These baked up well and tasted great. I did use one cup ww pastry flour with 1/2 cup ap flour. That resulted in a perfectly moist and soft muffin!
1 1/2 cups flour-I used 1 cup ww pastry flour and 1/2 cup ap flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup butter
3/4 cup agave
1 cup pumpkin
1 cup chopped toasted walnuts
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in agave, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2 1/2-inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.