November 03, 2012

Pumpkin Almond Honey Butter Muffins

  • 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.

Posted by: leoncaruthers at 11:28 AM | No Comments | Add Comment
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