Nutty Pumpkin Muffins Recipe
Ingredients
| Eggs | 2 , beaten | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 cup canned or cooked mashed pumpkin | ||
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| All purpose flour | 2/3 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 3/4 cup chopped cashews or walnuts | ||
Directions
In a large bowl, mix eggs, sugar, pumpkin, oil and water.
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 at 350° for 20-25 minutes or until muffins test done.
Do not overbake.
Cool on wire rack.
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 at 350° for 20-25 minutes or until muffins test done.
Do not overbake.
Cool on wire rack.
Chef
