Hello lovely readers! I promise I have not vanished from the face of the earth, but I have been working a lot at a very boring job (but a job nonetheless, so I can’t complain!). I’m going to try to get back into posting in this space over the next few weeks, even if the posts aren’t as knitting focused as they usually are. To get started, I have a recipe for you today!
These muffins are definitely on my list of top 3 muffin recipes ever… they are so moist and delicious! Although they would be perfect for fall, I’m sharing them in June because I think they are good to have whenever!
Pumpkin Walnut Muffins
Adapted from Erin Cooks
Yields 12 muffins in ‘giant’ size wrappers or 24 muffins in ‘medium’ size wrappers
1/2 cup pumpkin puree
3/4 cup vegetable oil
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup sugar
3/4 cup walnuts, chopped (optional)
Preheat oven to 400 degrees.
Combine dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, salt, sugar) in a bowl.
Beat together eggs, pumpkin puree, and oil using a stand mixer. Add dry ingredients and mix until combined.
Add walnuts if desired and mix. Mixing by hand will ensure even distribution of walnuts.
Spoon batter into lined muffin tin to about 2/3 full. Bake muffins in preheated oven for 18-22 minutes (12-16 minutes if making smaller muffins). Muffins should be browned on top and a toothpick inserted into the middle should come out clean.
Enjoy! Let me know what you think if you make them.
(Just making these muffins makes me excited for fall… my favourite season. What’s your favourite season?)