Recipe of the Week: Pumpkin Nut Muffins!

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Posted October 28, 2010 by Ray Harkins

Fall is definitely my favorite time of year to bake delicious treats, and why not share one of my favorite recipes with you—pumpkin nut muffins! These delicious suckers will turn your worst mornings into the best. I remember the feeling of waking up early for school, wiping away the crusties, and thinking, “today is going to suck” (or “inhale profusely” as one of my high school teachers would say). With a fresh pumpkin nut muffin in your hand, you won’t have such a thought crossing your mind! Well, I can’t guarantee that, so lose the ‘tude. 😉 Halloween is around the corner!

Here’s what you’ll need:

  • 3 1/2cups of flour
  • 2 cups of brown sugar
  • 1/3 cup sugar
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 teaspoon of nutmeg
  • 1 teaspoon of cinnamon
  • 1 15 ounce can of pumpkin puree
  • 1 cup of vegetable oil
  • 1/3 cup of maple syrup (I used sugar-free syrup)
  • 1/3 cup of water
  • 1 cup of chopped walnuts

To get things started, preheat your oven to 400 degrees, put liners in your muffin pan (or cupcake pan), and lightly spray cooking spray over the liners. In a large bowl, combine all of the dry ingredients (flour, sugar, baking soda and powder, salt and spices). Mix those together with one or two good whisks or use a spoon. In a medium bowl, combine the wet ingredients (pumpkin, oil, syrup, and water). Carefully mix these ingredients with a whisk or spoon until the pumpkin isn’t clumpy. Once that’s all set, simply combine the dry and wet ingredients in the large bowl and fold (swoop from the bottom to the top) together using a spatula. Do this until only a small amount of the dry ingredients are visible. Add the walnuts to the batter and fold them into the mix. This should only be two swoops.  Over-mixing this will cause the muffins to cave in, so be extra careful with the last two steps.

Once everything is mixed and scooped into the muffin pan, place them in the oven for about 18 minutes. At the 18 minute mark, pull them from the oven and use a tooth pick to poke through the center of a muffin to make sure they’re done. If the tooth pick isn’t gooey, then they’re good to go! Let them cool off for a bit and then chow down, but make sure to save some for family and friends! Give me a shout to let me know how they turned out!

 
-Cody


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  • 1639 days ago

    VA:F [1.9.22_1171]

    0

    well i made them. they were pretty good. but supperr dry. =/ and not very pumpkiny..next time id do less flour..maybe like 2 cups and MORE punking maybe like a 25 oz can next time. OH and MORE cinnamon. i guess thats waaay to much sugar too. id leave out the regular sugar and just have the brown sugar.. but they were pretty good.

  • 1650 days ago

    VA:F [1.9.22_1171]

    0

    Yummm.I just made these and they are quite tasty.. but next time I make them I am going to add just a little extra cinnamon. But they are VERY tasty! 😀

  • 1651 days ago

    VA:F [1.9.22_1171]

    0

    oooh will definately be trying these tomorrow!! yum!

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