Nutty Pumpkin Muffins Recipe

5 5 5
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Nutty Pumpkin Muffins Recipe

Read Reviews
5 5 5
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Nutty Pumpkin Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p76

Nutritional Facts

1 each: 309 calories, 14g fat (2g saturated fat), 35mg cholesterol, 287mg sodium, 43g carbohydrate (26g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Nutty Pumpkin Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p76

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Reviews forNutty Pumpkin Muffins

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deb9962 User ID: 6353234 255018
Reviewed Oct. 4, 2016

"Yummy for Fall!! Great recipe."

MY REVIEW
buffetfan User ID: 4035139 255014
Reviewed Oct. 4, 2016

"These muffins were well received. I used pecans rather than walnuts since my family doesn't like walnuts. I also put a few on top for decoration. Other than that I made them just as written."

MY REVIEW
Bjsherwood User ID: 1886916 19856
Reviewed Jan. 20, 2012

"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."

MY REVIEW
mlanners User ID: 3273063 44411
Reviewed Oct. 10, 2009

"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."

MY REVIEW
bboopster35 User ID: 3570807 45600
Reviewed Jan. 26, 2009

"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"

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