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    You are in: Home / Recipes / Pumpkin Walnut Muffins Recipe
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    Pumpkin Walnut Muffins

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 29, 2010

      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 :

      * substituted 1 c brown sugar (1 c white, 1 c brown) ..(I used dark brown, probably wont matter)
      * added heaping TBSP of molasses (learned that from a pumpkin pie recipe last nite :)
      *deleted about that much (1 TBSP) from the water
      *doubled (at least) the spices, esp cinammon
      *used about 1/2 c raisins, 1/2 dried cranberries


      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.
      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....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2005

      Absolutely yummy! My kiddos love them and they are the perfect muffins for fall. I used pecans insted of walnuts b/c 1) I had tem on hand 2) they are more popular here in Tx and they still tasted yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2004

      Great muffins! They were worth the hour standing time. The only thing I did different was to add the extra 1/2 cup pumpkin that was leftover from the can. Thanks Marie.

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    • on October 19, 2004

      These are going to be such a hit at my book club tonight! They are just perfect and delicious. Thank you marie, these will be an autumn staple!

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    • on October 19, 2004

      Yummy pumpkin muffins. Great flavor with all the spices, and pumpkin. Good this time of year & the house smelled so good. I used 1 1/2 cups splenda & 1/2 cup sugar, this worked great. Other than that I made the recipe just like it said. Got 15 large muffins, baked them for about 25 minutes. The recipe is in my cookbook and I will be making them again, thank you Marie.

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    Nutritional Facts for Pumpkin Walnut Muffins

    Serving Size: 1 (1752 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 216.6
     
    Calories from Fat 77
    35%
    Total Fat 8.5 g
    13%
    Saturated Fat 1.1 g
    5%
    Cholesterol 26.4 mg
    8%
    Sodium 219.2 mg
    9%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 1.4 g
    5%
    Sugars 22.7 g
    90%
    Protein 3.0 g
    6%

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