Pumpkin Walnut Muffins
photo by Carianne
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
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
directions
- 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.
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Reviews
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These are excellent muffins! They've got a super soft texture, which I'm guessing is due in part to letting the batter rest - don't eliminate this step if you've got the time, it's worth it! I made some modifications, based on other reviewers' suggestions, and my own personal preferences for a slightly healthier muffin: - Substituted half of the flour for whole wheat, and this was entirely unnoticeable - Substituted skim milk for water - Doubled the spices, and added a teaspoon of ground ginger for that complete pumpkin pie flavour - Added a full can of pumpkin puree, since the recipe calls for almost a full can - Modified the sugar; instead of 2 cups white sugar, I did 1 cup coconut sugar, and half a cup each of brown sugar and maple syrup. They still came out quite sweet (almost in cake territory), so next time I will eliminate the brown sugar. I am already planning to make these again next weekend! They're the perfect fall muffin :)
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Thanksgiving Day, 2010 ... I have tested 2 other "wonderful" pumpkin muffin recipes this year, they both disappointed. I learned lessons however, and found this recipe which seemed to have adequate sugar. I made these changes :<br/><br/>* substituted 1 c brown sugar (1 c white, 1 c brown) ..(I used dark brown, probably wont matter) <br/>* added heaping TBSP of molasses (learned that from a pumpkin pie recipe last nite :)<br/>*deleted about that much (1 TBSP) from the water<br/>*doubled (at least) the spices, esp cinammon<br/>*used about 1/2 c raisins, 1/2 dried cranberries<br/><br/><br/>I did not let it stand. Only thing that wasn't already room temp were the eggs, by the time I got everything prepared, I thought it was all close enough. Didn't matter for me. <br/>This is the only recipe I will be using from now on. The muffins came out fantastic. Found that these are the equal or better than ones in the restaurants - still not overbearing sweet, just enough sweetness and tartness....
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RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.