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

  1. In a large bowl, mix eggs, sugar, pumpkin, oil and water.
  2. Combine flour, cinnamon, baking soda, baking powder and salt. Stir dry ingredients into pumpkin mixture; mix well. Fold in nuts.
  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.
  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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