Pumpkin Nut Muffins Recipe
Ingredients
| Pumpkin | 1 Cup (16 tbs), mashed | |
| Sugar | 1 Cup (16 tbs) | |
| Oil | 1 Cup (16 tbs) | |
| Buttermilk | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| All purpose flour | 1 2⁄3 Cup (26.67 tbs) | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Pumpkin pie spice | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4468 Calories from Fat 2696
% Daily Value*
Total Fat 308 g474.5%
Saturated Fat 40 g200.2%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 2489.5 mg103.7%
Total Carbohydrates 393 g131%
Dietary Fiber 14.4 g57.5%
Sugars 206.1 g
Protein 56 g111.2%
Vitamin A 182% Vitamin C 23.5%
Calcium 27.7% Iron 96.3%
*Based on a 2000 Calorie diet
Directions
Add remaining ingredients and mix thoroughly .
Pour batter into 12 3/4 cup glass custard cups, filling 2/3 full.
Arrange 6 cups in circle on microwave-safe round platter .
Cook on High 4 1/2 minutes, turning platter if muffins appear to be cooking unevenly.
Repeat with remaining batter .
Loosen muffins from cups with thin knife and turn out onto racks.
Chef
