November 03, 2012
- 16-oz. jar creamy almond butter
- 8 oz unsalted butter, softened
- 4 tablespoons raw honey
- 29 oz canned pumpkin
- 8.8 oz shredded coconut, unsweetened
- 6 eggs
- 2 teaspoons baking power
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¾ cup warm water
Tried this as an experiment, baked in large muffin tins at 325F for 60 minutes. They came out okay, but slightly underbaked in the centers. If I do them again, I'll probably double the water and baking powder. I think it was a little too try and doughy to get much rise.
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