Pumpkin Nut Muffins

Submitted by kindcook

"I really like the fact that this recipe uses a whole can of pumpkin, instead of 1 cup or so. It also uses half whole-wheat flour/half white flour and half oil/ half applesauce, so you feel like you're eating somewhat healthy. If you prefer a sweeter muffin, increase the sugar to taste. Makes 18 muffins."

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 18 Muffins
• Serves: 18

ingredients

• 3 eggs
• 425.24 g canned pumpkin
• 118.29 ml canola oil
• 118.29 ml applesauce
• 177.44 ml sugar
• 354.88 ml whole wheat flour
• 354.88 ml all-purpose flour
• 4.92 ml cinnamon
• 4.92 ml ground cloves
• 4.92 ml nutmeg
• 4.92 ml baking soda
• 2.46 ml baking powder
• 2.46 ml salt
• 236.59 ml walnuts, broken into pieces

directions

1. Beat eggs in a large bowl.
2. Add pumpkin, oil, applesauce and sugar, and mix well.
3. In a separate bowl, mix the dry ingredients together, then add to the wet mixture.
4. Add walnuts and mix in evenly.
5. Spoon into 18 foil baking cups.
6. Bake at 350 F for 25 to 30 minutes.

Reviews

[Helena L.]

This muffin recipe was an overall good start, but it needed tweaking. I added 1 cup of applesauce instead of 1/2 cup, and doubled the baking powder and baking soda to make the muffins more moist and less dense. I also added 1 cup of dark brown sugar instead of the white sugar, 2 tablespoons of honey, and 2 tablespoons of molasses. Another teaspoon or two of cinnamon, a teaspoon of ginger, and a 4th egg would also have been helpful to add needed moisture and flavor. I will add them next time, along with 1 cup of chopped apple pieces or bananas (in addition to the walnuts).