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.
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