[ratings]

Try these delicious pumpkin walnut muffins for breakfast or as a dessert. We make these little candies two dozen at a time and never seem to have enough of them!

Total time: 60 minutes

Ingredients

• 2 cups granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 2 cups flour
• 3 eggs
• 2 cups pumpkin puree
• 1½ cups crushed walnuts
• 3 tablespoons vanilla
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ cup butter or shortening

Directions

1. Preheat oven to 350ºF.
2. In a large mixing bowl, mix the sugar with the vegetable oil. Add the eggs, pumpkin puree and vanilla and mix well.
3. In a separate mixing bowl, sift two cups of flour. Add the nutmeg, clove, cinnamon, salt, baking powder and baking soda. Mix well with a fork.
4. While using a hand-mixer on low speed, slowly add the dry ingredients to the batter. Finally, mix in the walnuts.
5. Grease a muffin-pan with butter or shortening, pour in batter filling each cup about half-full. You should have enough for 20-24 muffins.
6. Bake in the oven for 30-45 minutes, until golden brown. The muffins are done when you can insert a toothpick into the center of the muffin and pull it out without any crumbs sticking to the toothpick.

Cook’s Notes

1. Yumm! Did you like this recipe? Have a look at our Pumpkin Walnut Bread!
2. To make pumpkin puree from scratch all you need is one small sugar pumpkin and a hand-blender! Cut the pumpkin in half and scrape out the seeds. Cut the pumpkin into 2-inch wedges and place them in a large microwavable bowl. Cover and microwave on high for 15-20 minutes. Remove the pumpkin flesh from the rinds which should peel off easily, though be careful not to burn yourself. Use the hand-blender to puree the pumpkin – and you’re done!

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