Pumpkin Walnut Muffins
This recipes just happens to make 30 muffins, which is an odd number because muffin pans hold 12 muffins. So what I did was, I made 2 batches. The first batch was 2 full muffin tins of 24, then a second batch of 6. Or you can refrigerate the leftover batter for another day, the choice is yours of how many you want to bake off at a time.
Pumpkin walnut bread option
You could easily turn this muffin recipe into a pumpkin walnut bread recipe. Follow the recipe to step 5. Grease a loaf pan and add the batter. Bake at 350°F/175°C for 1 hour or until a toothpick comes out clean when inserted into the center.
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- 3 cups all-purpose flour
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon salt
- 1 1/2 cups fine baking sugar
- 1-15 oz can pumpkin puree
- 4 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 1 cup plus 3 tablespoons chopped walnuts
- Preheat oven to 350°F/175°C. Add muffin liners to 2 muffin tins.
- Add flour, pumpkin pie spice, baking soda, baking powder, salt and 1 cup walnuts to a large mixing bowl.
- In a separate mixing bowl, combine sugar, pumpkin, eggs, oil and juice. Beat until blended. Add the flour mixture to pumpkin mixture in 3 batches stir until moistened between each addition.
- Using an ice cream scoop, fill each muffin cup 3/4 full. Top with remaining walnuts. Bake for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.
- Cool in the muffin tins on wire racks for 10 minutes then remove to cool completely.
Amount Per Serving Calories 191Saturated Fat 3gCholesterol 21mgSodium 198mgCarbohydrates 30gProtein 2g