PUMPKIN WALNUT MUFFINS

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Pumpkin Walnut Muffins image

This delicious recipe makes 2 dozen of the tastiest muffins filled with raisins and walnuts along with a combination of spices. You probably won't have any left over, but if you do, they freeze very well. Dough needs to stand for one hour at room temperature before baking. Recipe found on the internet.

Provided by Marie

Categories     Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 216.7, Fat 8.6, SaturatedFat 1.1, Cholesterol 26.4, Sodium 219.2, Carbohydrate 33.9, Fiber 1.4, Sugar 22.7, Protein 3.1

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