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:
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!