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Nutty Pumpkin Muffins

Country.Chef's picture
Ingredients
  Eggs 2 , beaten
  Sugar 1 1⁄2 Cup (24 tbs)
  Canned mashed pumpkin/Cooked mashed 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  All purpose flour 1 2⁄3 Cup (26.67 tbs)
  Ground cinnamon 1 Teaspoon
  Baking soda 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped cashews/Walnuts 3⁄4 Cup (12 tbs)
Directions

In a large bowl, mix eggs, sugar, pumpkin, oil and water.
Combine flour, cinnamon, baking soda, baking powder and salt.
Stir into pumpkin mixture; mix well.
Fold in nuts.
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 350° for 20-25 minutes or until muffins test done.
Do not overbake.
Cool on wire rack.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Pumpkin

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3604 Calories from Fat 1399

% Daily Value*

Total Fat 160 g246.5%

Saturated Fat 24.8 g123.8%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 2701.5 mg112.6%

Total Carbohydrates 512 g170.7%

Dietary Fiber 18.2 g72.8%

Sugars 314.3 g

Protein 53 g105.2%

Vitamin A 772.7% Vitamin C 18.2%

Calcium 41.7% Iron 118.6%

*Based on a 2000 Calorie diet

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Nutty Pumpkin Muffins Recipe