PUMPKIN-WALNUT MUFFINS
Provided by Craig Claiborne
Categories breakfast, side dish
Time 50m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
- Break eggs into mixing bowl and beat lightly. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin purée and melted butter, and blend.
- Sift together flour and baking powder and beat them into egg mixture. Stir in walnuts.
- Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full. Place tins in oven and bake 20 to 25 minutes.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 59 milligrams, Sugar 7 grams, TransFat 0 grams
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Zeeshal Aslam
[email protected]I thought these muffins were delicious! I especially loved the combination of pumpkin and walnuts.
Sharuk Mayo
[email protected]These muffins were a little bit too dense for my taste. I think I'll try a different recipe next time.
Talia Geiszler
[email protected]I'm not sure what I did wrong, but my muffins turned out really dry. I think I might have forgotten to add the eggs.
Jacobus Human
[email protected]Overall, I thought these muffins were just okay. They weren't bad, but they weren't amazing either.
Namubiru Hadija
[email protected]These muffins were really easy to make, but they didn't have much flavor. I think I'll try a different recipe next time.
Shanique Fenel
[email protected]I followed the recipe exactly, but my muffins didn't turn out as moist as I would have liked. I think I might have overbaked them.
Alig6 Alig66
[email protected]These muffins were a little too sweet for my taste. I think I'll reduce the amount of sugar next time.
Logan Brown
[email protected]I'm not a big fan of pumpkin, but these muffins were surprisingly delicious. I'll definitely be making them again.
Christabel Nyong
[email protected]I made these muffins gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Ali Raza nahra
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Herman
[email protected]I added a little extra cinnamon and nutmeg to the batter, and they turned out perfectly spiced.
Free Fire Games
[email protected]These muffins were so easy to make. I didn't have any muffin liners, so I just sprayed the muffin tin with cooking spray and they turned out perfectly.
Jannie Nayiga
[email protected]I love the combination of pumpkin and walnuts in these muffins. They're the perfect fall treat!
Chan Halder
[email protected]I made these muffins for a potluck and they were a huge success! Everyone raved about how delicious they were.
Zara Clampett
[email protected]These pumpkin walnut muffins were a hit with my family! They were moist and flavorful, with a perfect balance of sweetness and spice. I'll definitely be making them again.