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Pumpkin Muffins

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Pumpkin Muffins
Yield: 24 2.5 oz Muffins

Butter – 8 oz
Brown Sugar – 7 oz
Eggs – 2
Molasses – 3 oz
Honey – 3 oz
Salt – .5 tsp
Ground Ginger – .5 tsp
Ground Cinnamon – .5 tsp
Ground Allspice – .5 tsp
Ground Nutmeg – .25 tsp
Baking Powder – .5 tbsp
Baking Soda – .5 tbsp
Bread Flour – 1 lb
Dried Cranberries – 4 oz
Vanilla – .5 tsp
Buttermilk – 6 oz
Pumpkin Puree – 1 cup

Creaming Method
01. Bake at 350 until tests done
02. Dust with powdered sugar when cooled



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