PUMPKIN-WALNUT MUFFINS

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Pumpkin-Walnut Muffins image

Provided by Craig Claiborne

Categories     breakfast, side dish

Time 50m

Yield 12 muffins

Number Of Ingredients 10

Butter for greasing muffin tins
2 eggs
1/2 cup dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup fresh pumpkin puree (see instructions)
3 tablespoons melted butter
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 cup coarsely chopped toasted walnuts (see tip)

Steps:

  • Preheat oven to 400 degrees. Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
  • Break eggs into mixing bowl and beat lightly. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin purée and melted butter, and blend.
  • Sift together flour and baking powder and beat them into egg mixture. Stir in walnuts.
  • Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full. Place tins in oven and bake 20 to 25 minutes.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 59 milligrams, Sugar 7 grams, TransFat 0 grams

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