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Nutty Pumpkin Muffins

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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    about 1 dozen

Ingredients

  • 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

Directions

  • 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.

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