pumpkin walnut muffins

This recipe originates from a lovely little cookbook called Coastal Harvest Cookbook, published in 1990 in Half Moon Bay, CA. I changed the recipe up a bit to make these muffins a bit lighter and airy. These muffins smell and taste like autumn. They are delicious with warm cider, apple tea or your morning cup of coffee!

TIP: Mix all the dry ingredients together in advance and save them in a tightly covered jar. In the morning, mix together the wet ingredients, gently add in the dry, and in 20 minutes you have warm fresh muffins straight from the oven.

Wet Ingredients:

  • 1 cup cooked pumpkin
  • 1 cup sugar
  • 3/4 cup oil
  • 1/2 cup buttermilk
  • 2 eggs

Dry Ingredients:

  • 1-2/3 cup all purpose flour
  • 1-1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda

Topping:

  • 1/2 cup finely chopped walnuts
  • 1/4 cup sugar (optional)
  1. Preheat oven to 325°.
  2. Combine pumpkin, sugar, oil, buttermilk and eggs in large bowl and stir just until blended.
  3. In another bowl, mix together the flour, spices, baking soda, baking powder and salt.
  4. Add flour mixture to pumpkin mixture and combine just enough to blend. Do not over mix.
  5. Use 1/4 cup measuring cup to pour batter evently into greased or paper lined muffin tins. Sprinkle with finely chopped nuts. Bake for 20 minutes or until well browned and toothpick comes out clean. Serve warm if at all possible!