Pumpkin Muffins

Submitted by HobbysGirl

"This is my variation on a recipe from Runner's World (Pumpkin Bread). These muffins are my post-run snack."

 

• Ready In: 45mins
• Ingredients: 13
• Yields: 36 muffins
• Serves: 36

ingredients

• 3 1⁄2 cups flour
• 3 cups granulated sugar
• 2 teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 2 cups walnuts, chopped
• 4 eggs
• 1 cup canola oil
• 1⁄2 cup water
• 2 cups canned pumpkin
• 1 teaspoon vanilla

directions

1. Preheat oven to 350 degrees.
2. Combine all dry ingredients except walnuts in a large mixing bowl and mix well.
3. In a separate bowl, slightly beat the eggs.
4. Add the remaining wet ingredients and mix well.
5. Add one third of the wet ingredients and stir in slowly.
6. Add second third and third third in the same manner.
7. Note: they taste the best when you don't overmix the batter, hence the slow stirring!
8. Fold in the walnuts.
9. Prepare muffin tins with papers.
10. Pour batter into muffin tins, leaving a little room at the top for rising.
11. Bake for 20-25 minutes.

Reviews

[Sharon the Rocket]

OMG!! These are absolutely the coolest muffins I have ever made! I was a little nervous about the amount of batter but it was amazing! I made some regular sized muffins and then made some little bite sized muffins. The flavor is out of this world. I eat at least 2 every day and I definitely intend to make more so I have them before this batch runs out. Great recipe - thanks for posting, HobbysGirl!! Made for PAC 2012.