PUMPKIN WALNUT MUFFINS
Categories Bread Dairy Fruit Herb Nut Vegetable Breakfast Brunch Bake Thanksgiving Kid-Friendly Date Walnut Pumpkin Fall Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 400° F. and grease twelve 1/2-cup muffin cups.
- Melt butter and cool slightly. In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar. Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined. Stir in dates and divide batter among cups. Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean. Cool muffins in cups 5 minutes and turn out onto a rack. Serve muffins warm or at room temperature.
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Onaolapo Gambari
[email protected]These muffins were a bit too dry for my taste.
Shehbaz Nazim
[email protected]These muffins are delicious! I will definitely be making them again.
Md Jahid.Shaikh
[email protected]I love these muffins! They're the perfect fall treat.
blue chechile
[email protected]These muffins are so good! I've made them several times now and they always turn out perfect.
Malibongwe System
[email protected]I made these muffins for a party and they were a huge hit! Everyone loved them.
Maxton Mahembe
[email protected]I followed the recipe exactly and the muffins came out perfectly. They were moist and fluffy with a delicious pumpkin flavor.
Teresa Faulkner
[email protected]These muffins were easy to make and turned out great! I will definitely be making them again.
Mariah Sims
[email protected]I'm not a huge fan of pumpkin, but these muffins were really good! I would definitely make them again.
Bikkitmg Bikki Tamang
[email protected]These muffins are so moist and flavorful. I love the pumpkin and walnut combination.
Teresa Hanna
[email protected]I added a little bit of cinnamon and nutmeg to the batter and they turned out amazing! I highly recommend trying this recipe.
Blue Merlino
[email protected]I was surprised at how light and fluffy these muffins were. I expected them to be more dense, but they were actually very delicate.
Williams
[email protected]I've made these muffins several times now and they always turn out perfectly. They're a great way to use up leftover pumpkin puree.
EMMANUEL NNANNA
[email protected]These muffins are the perfect fall treat. They're warm and comforting, with a delicious pumpkin flavor. I also love the addition of walnuts, which add a nice crunch.
Raaygun Rider
[email protected]I made these muffins for my picky eaters and they loved them! Even my husband, who doesn't usually like pumpkin, went back for seconds.
Dilawar Channo
[email protected]I love how easy these muffins are to make. I always have pumpkin puree on hand, so it's nice to have a recipe that I can throw together quickly.
Virginia Villegas
[email protected]These pumpkin walnut muffins were a hit at my fall bake sale! They were moist and flavorful, with just the right amount of sweetness. I'll definitely be making them again.