Nutty Pumpkin Muffins
|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|
|Chopped cashews/Walnuts||3⁄4 Cup (12 tbs)|
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.