Pumpkin nut muffins recipe

Pumpkin-Nut Muffins recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Pumpkin nut muffins recipe, recipe Rating: 4.6
Number of votes:92

Ingredients for half batch ->6 muffins:

1 cup all-purpose flour

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Salt

1 egg, (beaten)

3/4 cup Sugar

1/2 cup canned or cooked Mashed Pumpkin

1/4 cup Vegetable Oil

1/4 cup Water

1/3 cup Chopped Walnuts (divided)

Ingredients for whole batch ->12 muffins:

2 cups all-purpose flour

1 teaspoon Ground Cinnamon

1 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

2 eggs, (beaten)

1-1/2 cups Sugar

1 cup canned or cooked Mashed Pumpkin

1/2 cup Vegetable Oil

1/4 cup Water

3/4 cup Chopped Walnuts (divided)

Instructions:

In a medium bowl combine flour, cinnamon, baking soda, baking powder and salt.

In a large bowl, mix eggs, sugar, pumpkin, oil and water. Stir dry ingredients into pumpkin mixture; mix well. Fold in half of the nuts. Fill greased or paper-lined muffin cups 1/2 – 3/4 full. Sprinkle remaining nuts on top of muffins.

Bake at 350 degrees for 20-25 minutes or until muffins test done or until muffins test done. Do not over bake. Cool on wire rack.

Note:These muffins freeze well.