PUMPKIN WALNUT MUFFINS RECIPE RECIPES

Name: Pumpkin Walnut Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 muffins
Ingredients: 2 cups sugar; 1/2 cup vegetable oil; 3 eggs; 1 1/2 cups canned pumpkin; 1/2 cup water; 2 cups bread flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cloves; 3/4 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon salt; 1 1/2 cups raisins; 1 cup chopped walnuts

PUMPKIN WALNUT MUFFINS RECIPE - FOOD.COM

Pumpkin Walnut Muffins Recipe - Food.com image

This delicious recipe makes 2 dozen of the tastiest muffins filled with raisins and walnuts along with a combination of spices. You probably won't have any left over, but if you do, they freeze very well. Dough needs to stand for one hour at room temperature before baking. Recipe found on the internet.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 24 muffins

Number Of Ingredients 14

Ingredients

2 cups sugar
1/2 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
2 cups bread flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 1/2 cups raisins
1 cup chopped walnuts

Steps:

Mix together sugar, oil, eggs, pumpkin and water in a large bowl.
Sift together all dry ingredients and add to mixture.
Mix and add raisins and walnuts.
Let stand one hour at room temperature.
Place in greased muffin tins and bake at 400° for 15 minutes.
To freeze: when completely cool, place on cookie sheet and freeze uncovered, then place in plastic freezer bags.
Can just defrost when needed or microwave individual muffins for 20 seconds on high.

Nutrition Facts : Calories 216.7, FatContent 8.6, SaturatedFatContent 1.1, CholesterolContent 26.4, SodiumContent 219.2, CarbohydrateContent 33.9, FiberContent 1.4, SugarContent 22.7, ProteinContent 3.1

PUMPKIN-WALNUT MUFFINS RECIPE - NYT COOKING

Pumpkin-Walnut Muffins Recipe - NYT Cooking image

Provided by Craig Claiborne

Total Time 50 minutes

Yield 12 muffins

Number Of Ingredients 10

Ingredients

Butter for greasing muffin tins
2 eggs
1/2 cup dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup fresh pumpkin puree (see instructions)
3 tablespoons melted butter
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 cup coarsely chopped toasted walnuts (see tip)

Steps:

Preheat oven to 400 degrees. Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
Break eggs into mixing bowl and beat lightly. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin purée and melted butter, and blend.
Sift together flour and baking powder and beat them into egg mixture. Stir in walnuts.
Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full. Place tins in oven and bake 20 to 25 minutes.

Nutrition Facts : @context http//schema.org, Calories 175, UnsaturatedFatContent 6 grams, CarbohydrateContent 20 grams, FatContent 9 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 3 grams, SodiumContent 59 milligrams, SugarContent 7 grams, TransFatContent 0 grams

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