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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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. Ingredients:
2 eggs, beaten |
1-1/2 cups sugar |
1 cup canned pumpkin |
1/2 cup canola oil |
1/3 cup water |
1-2/3 cups king arthur unbleached 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:
1. In a large bowl, whisk the eggs, 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.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. Cool on wire rack. Yield: about 1 dozen.
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