Pumpkin Walnut Muffins Recipe

Name: Pumpkin Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1/2 cup vegetable oil; 3 eggs; 1 1/2 cups canned pumpkin; 1/2 cup water; 2 cups bread flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cloves; 3/4 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon salt; 1 1/2 cups raisins; 1 cup chopped walnuts

Servings: persons

2 cups sugar
1/2 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
2 cups bread flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 1/2 cups raisins
1 cup chopped walnuts

1
Mix together sugar, oil, eggs, pumpkin and water in a large bowl.
2
Sift together all dry ingredients and add to mixture.
3
Mix and add raisins and walnuts.
4
Let stand one hour at room temperature.
5
Place in greased muffin tins and bake at 400u00b0 for 15 minutes.
6
To freeze: when completely cool, place on cookie sheet and freeze uncovered, then place in plastic freezer bags.
7
Can just defrost when needed or microwave individual muffins for 20 seconds on high.

1171

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups sugar, 1/2 cup vegetable oil, 3 eggs, 1 1/2 cups canned pumpkin, and more.

Yes, Pumpkin Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Walnut Muffins

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