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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This is my variation on a recipe from Runner's World (Pumpkin Bread). These muffins are my post-run snack. Ingredients:
3 1/2 cups flour |
3 cups granulated sugar |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground cloves |
2 cups walnuts, chopped |
4 eggs |
1 cup canola oil |
1/2 cup water |
2 cups canned pumpkin |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients except walnuts in a large mixing bowl and mix well.
3. In a separate bowl, slightly beat the eggs.
4. Add the remaining wet ingredients and mix well.
5. Add one third of the wet ingredients and stir in slowly.
6. Add second third and third third in the same manner.
7. Note: they taste the best when you don't overmix the batter, hence the slow stirring!
8. Fold in the walnuts.
9. Prepare muffin tins with papers.
10. Pour batter into muffin tins, leaving a little room at the top for rising.
11. Bake for 20-25 minutes.
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