Rainbow Inn Bed & Breakfast
Pumpkin Walnut Muffins: Breakfast-Brunch
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
In a large bowl, mix eggs, sugar, pumpkin, oil and water.
Combine flour, cinnamon, baking soda, baking powder and salt. Stir dry ingredients into pumpkin mixture; mix well. Fold in nuts.
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.
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.