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Nutty Pumpkin Muffins Recipe

This medley of harvest flavors makes these muffins perfect for cool fall mornings. But my family enjoys them year-round, so I always have the ingredients on hand for fresh-from-the-oven goodness.

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Nutty Pumpkin Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

2 eggs, beaten
1-1/2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
1/3 cup water
1-2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped cashews or walnuts

Directions

In a large bowl, whisk the eggs, pumpkin, oil and water. Combine flour, cinnamon, baking soda, baking powder and salt. Stir into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. Cool on wire rack. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 309 calories, 14 g fat (2 g saturated fat), 35 mg cholesterol, 287 mg sodium, 43 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Nutty Pumpkin Muffins in Cookin' Up Country Breakfasts Cookbook , p76

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Nutty Pumpkin Muffins

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Reviewed on Jan. 20, 2012 by Bjsherwood

These were moist & delicious & easy to make. I added 1/4 tsp. each of nutmeg & ground ginger, and put pieces of the chopped walnuts on the top of each muffing before baking. It made them more attractive. Next time I will substitute Splenda for part of the sugar and applesauce for the oil to reduce the calories.

Reviewed on Oct. 10, 2009 by mlanners

I replaced the oil with Smuckers Baking Healthy oil substitute and the sugar with Splenda Blend for baking. This saved 140 calories calories and about 10 grams of fat, reducing the calorie count to 168 per muffin. I also added some nutmeg and cloves in addition to the cinnamon. They were delicious, definitely a keeper.

Reviewed on Jan. 26, 2009 by bboopster35

I switched the oil with applesauce, added 1/2 tsp of nutmeg and allspice.They turned out wonderful. My family loves pumpkin cookies this recipe will be added as a pumpkin favorite.

Angie Rensing