• For a healthy fall breakfast that you can take on the go with you, try these fluffy and delicious pumpkin nut muffins.
  • Ingredients:
  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup packed dark brown sugar
  • 1 1/2 sticks unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 15 ounce can pumpkin puree
  • 1 cup walnuts, separated into 2 half cups
  • Directions:
  • Preheat oven to 375 degrees and lightly grease your muffin tin.
  • Combine flour, baking soda and salt in a bowl and set aside.
  • Place 1 cup pumpkin puree and the brown sugar to a mixing bowl and whip with an electric mixer approximately 3 minutes. 
  • Add the melted butter, vanilla and beat. Add eggs, and one at a time
  • Slowly mix in the dry ingredients, cinnamon and pumpkin pie spice until just mixed. Fold in a 1/2 cup of walnuts and the remaining pumpkin puree with a rubber spatula.
  • Spoon the batter into the muffin tins until 3/4 full.
  • Put in oven and bake for 5 minutes, then remove. Sprinkle remaining nuts over partly cooked batter and return to oven. 
  • Bake approximately 15-18 minutes, or until a toothpick stuck in the middle of the muffin comes out clean. 
  • Let cool before removing from muffin pan.