Rainbow Inn Bed & Breakfast

Recipe

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.

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    Idyllwild, CA 92549
    USA
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