NUTTY PUMPKIN MUFFINS

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Nutty Pumpkin Muffins image

This medley of harvest flavors makes these muffins perfect for cool fall mornings. But my family enjoys them year-round, so I always have the ingredients on hand for fresh-from-the-oven goodness.

Provided by Taste of Home

Time 35m

Yield about 1 dozen.

Number Of Ingredients 11

2 large eggs, beaten
1-1/2 cups sugar
1 cup canned pumpkin
1/2 cup canola oil
1/3 cup water
1-2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped cashews or walnuts

Steps:

  • Preheat oven to 350°. Whisk together eggs, sugar, pumpkin, oil and water. In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full. , Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool on wire rack.

Nutrition Facts :

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