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Nutty Pumpkin Muffins

 Nutty Pumpkin Muffins
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.
12 ServingsPrep: 15 min. Bake: 20 min.

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 King Arthur Unbleached 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,

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Nutty Pumpkin Muffins (continued)

Nutritional Facts: 43 g carbohydrate, 2 g fiber, 4 g protein.