Pumpkin Walnut Muffins

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

After making pumpkin mousse and pumpkin oatmeal, I had a fair amount of pumpkin puree leftover. With fall in full-swing now, I figured I’d go full speed ahead with pumpkin recipes (like everyone else). These pumpkin muffins are both dense and flavorful. They’re also perfect as a healthy little breakfast on the go.

What you’ll need:
1 1/2 cup whole wheat flour
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1/2 cup clover honey
1/2 tsp vanilla
1 cup canned pumpkin

Directions:
Preheat oven to 350.

Combine the flour, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl. Whisk together lightly. In a separate bowl, combine the oil, pumpkin, honey, vanilla, and eggs. Whisk to beat the eggs.

Pour the wet ingredients into the bowl with the dry ingredients and whisk again. Be sure not to overmix when combining. Fold in the walnuts.

Line a muffin tin with paper muffin cups and fill each cup about 3/4 of the way with the batter. Bake for about 20 minutes or until lightly browned.

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