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Ingredients
| all-purpose flour (unsifted): 3 1/2 cups |
| granulated sugar: 3 cups |
| baking soda: 2 tsp |
| salt: 1 1/2 tsp |
| ground cinnamon: 2 tsp |
| ground nutmeg: 1 tsp |
| ground cloves: 1 tsp |
| walnuts (chopped): 2 cups (chopped) |
| eggs: 4 |
| canola oil - for salads, woks and light frying: 1 cup |
| water: 1/2 cup |
| canned pumpkin: 2 cups |
| vanilla extract: 1 tsp |
Pumpkin Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
36 serving(s)
Tags
- Preheat oven to 350 degrees.
- Combine all dry ingredients except walnuts in a large mixing bowl and mix well.
- In a separate bowl, slightly beat the eggs.
- Add the remaining wet ingredients and mix well.
- Add one third of the wet ingredients and stir in slowly.
- Add second third and third third in the same manner.
- Note: they taste the best when you don't overmix the batter, hence the slow stirring!
- Fold in the walnuts.
- Prepare muffin tins with papers.
- Pour batter into muffin tins, leaving a little room at the top for rising.
- Bake for 20-25 minutes.