Nutty Pumpkin Muffins

Nutty Pumpkin Muffins

"This medley of harvest flavors makes these muffins perfect for cool fall mornings. But my family enjoys them year-round, so I always have the ingredients on hand for fresh-from-the-oven goodness."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a large bowl, mix eggs, 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 degrees F for 20-25 minutes or until muffins test done. Do not overbake. Cool on wire rack.

Reviews

Read all reviews 29
  1. 32 Ratings

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Most helpful positive review

These were REALLY good, everyone in my family loved them. I changed a lot -- I only used 1 cup of sugar, used 1/4 cup vegetable oil and 1/4 cup applesauce (instead of 1/2 cup of vegetable oil)...

Most helpful critical review

CAUTION: The body of the recipe does not include when to add the sugar. I was nearly ready to put the batter in the muffin tins where I caught the error. I doubled the recipe, but found that it...

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These were REALLY good, everyone in my family loved them. I changed a lot -- I only used 1 cup of sugar, used 1/4 cup vegetable oil and 1/4 cup applesauce (instead of 1/2 cup of vegetable oil)...

Delicious quick and easy muffin. I usually won't rate if I've changed the recipe, but this was a very good recipe. I just cut the sugar in 1/2 because I use unrefined sugar and I substituted a...

CAUTION: The body of the recipe does not include when to add the sugar. I was nearly ready to put the batter in the muffin tins where I caught the error. I doubled the recipe, but found that it...

Wonderful! This receipe is a keeper. I've made two batches over a three day period because people went crazy over them and wanted more. I sprinkled a mixture of cinnamon and sugar on top after...

I did make some changes to this recipe in order to lighten it up. I used applesauce in place of the oil, and I used 1/2 c. Splenda for baking + 1/4 c. brown sugar Splenda in place of the regula...

These are so yummy. I made a few minor changes to the basic recipe. I used fresh pumpkin from my garden, exchanged orange juice for the water, and added a bit of ginger and nutmeg for more flavo...

Yum, yum, yum. I made these this morning with some changes: whole wheat flour, 1 1/3 c. sugar, 1 15 oz. can of pumpkin, and a 1/2 tsp. each of ground ginger, ground cloves, and nutmeg.

These muffins were quite nice. I used mashed sweet potato instead of pumpkin, olive oil instead of veg oil, and pecans. I also decreased the sugar to 1 cup and am thankful I did b/c they were PL...

I added a bit more sugar and a teaspoon of pumpkin pie spice. They are very moist. Very easy to make. Made the house smell lovely too. Since adding in the sugar was left out of the orig. post, I...

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