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Pumpkin Walnut Muffins

adapted from Heirloom Baking with the Brass Sisters
Servings 18 muffins

Ingredients

  • 2 cups flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup milk
  • cup pumpkin puree
  • 1 ½ cups chopped walnuts divided
  • ¼ cup butter melted
  • ½ cup brown sugar

Instructions

  1. Preheat oven to 400F. Grease or line 18 muffin cups or be prepared to bake a second round.
  2. Sift together flour, baking powder, salt, cinnamon and ginger. Set aside.
  3. In the bowl of a mixer fitted with a paddle attachment, beat sugar, egg, vanilla, and milk together until combined. Ad fry ingredients and beat just until moistened. Fold in 1 cup of chopped walnuts and butter.
  4. Fill each muffin cup ¾ of the way full. Sprinkle some of the remaining ½ cup walnuts on top of the muffins; sprinkle brown sugar on top.
  5. Bake 20 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 5 minutes before turning onto a cooling rack.

Recipe Notes

(High elevation: add an extra egg.)