Pumpkin Muffins (No sugar added)

I have been experimenting with sugar alternatives. I wanted to give honey a try in sweetening my baked goods. The less processed the better right? Well maybe. I got some help from a blog from vegetarian times that says "Use 3/4 cup honey per 1 cup sugar, and reduce the liquid used (e.g., milk, water) by 1/4 cup if using more than 1 cup honey in a recipe. Check baked goods 10 minutes before the end of cooking time; honey can make them brown faster." (That link has some other sugar alternative suggestions too, you should check it out!)

So that is what I tried here. These where really good, and my roommates eat them up quickly. They make great breakfast muffins or late night snacks.

1 Can of pumpkin
1/3 cup melted butter
1/2 cup honey
1 egg
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 tsp baking soda
 dash of salt
1 1/2 cups flour

Preheat oven to 350.  Mix pumpkin, butter, sugar, and egg together. Add nutmeg, cinnamon, ginger, baking soda and salt to the mixture. Then gently stir in flour. Be careful not to over-mix. Pour mixture in to muffin tin filled with cupcake liners. Fill each muffin 3/4 full with batter. Bake for 30 minutes or until toothpick come out clean. 

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