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Pumpkin Nut Muffins

Ingredients
  Pumpkin 1 Cup (16 tbs), mashed
  Sugar 1 Cup (16 tbs)
  Oil 1 Cup (16 tbs)
  Buttermilk 1⁄2 Cup (8 tbs)
  Eggs 2
  All purpose flour 1 2⁄3 Cup (26.67 tbs)
  Walnuts 1 Cup (16 tbs), chopped
  Pumpkin pie spice 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

Combine first 5 ingredients in large bowl and beat 1 minute.
Add remaining ingredients and mix thoroughly .
Pour batter into 12 3/4 cup glass custard cups, filling 2/3 full.
Arrange 6 cups in circle on microwave-safe round platter .
Cook on High 4 1/2 minutes, turning platter if muffins appear to be cooking unevenly.
Repeat with remaining batter .
Loosen muffins from cups with thin knife and turn out onto racks.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Dessert
Method: 
Microwaving
Ingredient: 
Nut

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4468 Calories from Fat 2696

% Daily Value*

Total Fat 308 g474.5%

Saturated Fat 40 g200.2%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 2489.5 mg103.7%

Total Carbohydrates 393 g131%

Dietary Fiber 14.4 g57.5%

Sugars 206.1 g

Protein 56 g111.2%

Vitamin A 182% Vitamin C 23.5%

Calcium 27.7% Iron 96.3%

*Based on a 2000 Calorie diet

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Pumpkin Nut Muffins Recipe