Nutty Pumpkin Muffins

Name: Nutty Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1 dozen.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 2 large 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

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.

Ingredients

2 large 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

Preheat oven to 350°. Whisk together eggs, sugar, pumpkin, oil and water. In another bowl, 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 until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool on wire rack.

Nutrition Facts

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

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

Reviews

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Average Rating:

deb9962

Oct 4, 2016

Yummy for Fall!! Great recipe.
buffetfan

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.
Bjsherwood

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.
mlanners

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.
bboopster35

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