Pumpkin Nut Muffins
|Pumpkin||1 Cup (16 tbs), mashed|
|Sugar||1 Cup (16 tbs)|
|Oil||1 Cup (16 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|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|
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.