Pumpkin Pecan Muffins
Cookbook
Page 219
Cuisine: North American
Course: Quick Breads/Muffins
Reviews
1 reviews,
average rating 3.0 / 5
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I didn't have any cardamom, so I skipped it and used walnuts instead of pecans because that's what I had on hand. I found that while the muffins were good warm, as all muffins should be, on the first day the molasses overpowered the taste, but by the second day the flavours melded and became quite tasty.
My preschooler son didn't car for them, but the rest of the family really enjoyed them.