Pumpkin Walnut Muffins
 
 
Author:
Ingredients
  • 1 cup regular flour
  • ⅔ cups whole wheat flour
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼  teaspoon salt
  • 1 and ⅓ cups sugar
  • ⅓ cup vegetable oil
  • 1 cup plus 2 tablespoons canned unsweetened pumpkin
  • ½ cup chopped walnuts, plus a few extra for topping
  • 1 large egg, room temperature
Method
  1. Preheat oven to 350 degrees.   Spray muffin tin or cupcake tin with cooking spray.  If using a cupcake tin, add your cupcake liners if you so choose.
  2. Mix first seven ingredients together in a bowl with a whisk until well combined.
  3. Combine sugar, oil and pumpkin in the bowl of electric mixer.  Beat at medium speed until smooth.  Add egg, beating until well blended.  Gradually add dry ingredients, beating at a low speed until blended.  Add chopped walnuts to the batter and gently fold in using a spatula or wooden spoon.  Transfer batter to tin.  If you want them to look extra special place a few broken pieces of walnuts on top of each.  Not only does this make them look great but it also lets people know there are walnuts inside!
  4. Bake for approximately 20-35 minutes, depending on the size of your tin.  You want them to be golden on top, firm to the touch and a when you insert a wooden pick in the center it comes out clean.  Let cool in pan on a wire rack for 5 minutes then remove from pan and allow to cool slightly.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2010/11/04/pumpkin-walnut-muffins/