Pumpkin Pecan Muffins

From Feeding the Whole Family: Cooking with Whole Foods

Cookbook

Author(s): Cynthia Lair, Peggy O'Mara

Page 219

Cuisine: North American

Course: Quick Breads/Muffins

Reviews

1 reviews, average rating 3.0 / 5

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marita

16 years ago

★ ★ ★ ★ ★ 3/5

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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.

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