Recipe

Thanksgiving Morning Pumpkin Muffins Recipe

Add Step-by-Step Photos	Kitchenscientist / All my dishes 10 months, 3 weeks ago This is my newest favorite muffin. I found the recipe in my food co-op catalog. I've made half a dozen batches so far this winter - they vanish instantly. Freezes well, too. Works well in muffin tins or loaf pans. Prep:10m Cook:25m Servings:16	Kitchenscie
	easy winter breakfast

Does this look good? Yeah! / Nope

Fans

pieplate

momo_55gra

Ingredients

1 ½ C unbleached all-purpose flour

1 C whole wheat pastry flour (or just use 2 1/2 C all-purpose flour total)

2 C sugar (preferably raw cane sugar)

2 tsp baking soda

1 tsp salt

1 T cinnamon

¼ tsp allspice

¼ tsp ground cloves

3 large eggs

1 15oz can pumpkin puree

¾ C walnut oil

½ C walnuts, minimally chopped (large pieces)

Topping: 1-2 T raw sugar; ¼ tsp cinnamon

Directions

Preheat oven to 375F.

Recipe will fill a 12-cup muffin tin plus 2 mini loaf pans.

Spray or grease muffin tin(s) and/or loaf pan(s).

Sift together flour, sugar, baking soda, salt, cinnamon, allspice and cloves.

In a separate bowl, beat eggs until well combined.

Add pumpkin and stir to combine.

Add oil gradually (otherwise it makes a slick that’s hard to incorporate), stirring to mix well.

Add wet ingredients and mix. Do not over-mix.

Add walnuts, stirring just to combine.

Fill 12 regular-sized muffin cups plus two mini-loaf pans.

Sprinkle lightly with cinnamon/sugar topping mixture to make tops hard and crunchy.

Bake for 20-30 minutes or until tops are firm and inserted toothpick comes out clean.

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Comments

pieplate 5 months, 4 weeks ago said:
I am a big fan of pumpkin bread--but who has space in the oven on Thanksgiving morning?!

You made me smile, knowing that you are enjoying my recipes. Thanks.

pieplate 5 months, 4 weeks ago said:
The walnut oil is a very fine touch.

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