Rainbow Inn Bed & Breakfast

Pumpkin Walnut Muffins: Breakfast-Brunch

Servings: 14

Ingredients:

• 

  2 Eggs - beaten

• 

  1 1/2 cups Sugar

• 

  1 cup Mashed Pumpkin - mashed or cooked

• 

  1/2 cup Vegetable 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 Walnuts

Step 1:

In a large bowl, mix eggs, sugar, pumpkin, oil and water.

Step 2:

Combine flour, cinnamon, baking soda, baking powder and salt. Stir dry ingredients into pumpkin mixture; mix well. Fold in nuts.

Step 3:

Fill greased or paper-lined muffin cups ½ - ¾ full. For regular-sized muffins bake for 20-25 minutes or until muffins test done. For jumbo-sized muffins bake for 30-35 minutes or until muffins test done.

Step 4:

Do not over bake. Cool on wire rack. Muffins are super moist. I dust with powdered sugar just before serving. Always a big hit! Note - These muffins freeze well.