Pumpkin Muffins Recipe

by Joyce Grace

Overview

These pumpkin muffins were made with fresh pumpkin puree, but you can use canned pumpkin if you prefer.

We use wheat flour and a little less sugar than most muffins, to make it a healthier breakfast accompaniment. And they’re still delicious.

Or if you want to turn it into a more sinful treat, try serving with cream cheese icing. Divine!

Product Details

BN ID:	2940014113045
Publisher:	Classical
Publication date:	02/04/2012
Sold by:	Barnes & Noble
Format:	eBook
File size:	650 KB