I love pretty much any dessert that involves pumpkin, so I thought that I would share with you all my super simple recipe for Pumpkin Walnut Muffins.
The best part about this recipe, at least to me, is that
It uses the entire big can of pumpkin!
Yep, no wasting 1/2 to 1 cup of pumpkin that so many recipes do. Then that pumpkin just sits there in your fridge until it goes bad or you just toss it… at least that’s what always happens to me and I can’t be the only one that that happens to.
If you’re new to my recipes, you’ll find that I prefer to dump and mix because it takes little effort but you’re still cooking from scratch…( I know, I’m lazy as heck, but it is what it is).
This just happens to be one of those recipes so it shouldn’t take too long to make them.
I will say that this makes a large batch of three dozen, so be prepared for that.
Even though it makes that many, my piggy little family of 5 will scarf them all in one day if there’s nothing else around to snack on. My youngest eats three in one sitting because she likes them so much.
Before we dive right into the picture tutorial, I wanted to share with you links to five of my other delicious recipes that you’re going to love too:
- Banana Nut Cake With Sour Cream Frosting
- Caramel Apple Rice Crispy Treats
- Cheddar Veggie Soup
- Coleslaw Ramen Chicken Salad
- Family Favorite Fruit Dip
Now back to learning how to make some super delicious Pumpkin Walnut Muffins:
Like I said before, you literally just dump and mix this recipe. So here is everything added to the mixer, minus the walnuts.
(These are old pics, so please excuse some of them for sucking until I have time to re-shoot the pics for this post.)
Now here that is all mixed up.
Next we add the Walnuts!
Then mix those in.
Of course, I had to add another after shot to get you excited about making these again…here they are on the cooling rack.
Now, as you’ve been waiting for… here is the recipe!
- 4 C Flour (wheat is best)
- 1/4 C Flax Meal
- 3 C Sugar
- 1 C Oil
- 6 Eggs
- 1 (29 Oz Can) Pumpkin Puree
- 1 C Water
- 1 T Baking Powder
- 2 t Baking Soda
- 2 T Pumpkin Pie Spice (you can use a little less)
- 2 t Salt
- 2 C Walnuts (chopped)
- Preheat oven to 400 degrees F.
- In the bowl of your mixer, add all the ingredients but the Walnuts.
- Mix well.
- Add the Walnuts, mix well.
- Let it rest for 5-10 minutes. It allows the flax meal time to gel up and get fluffier.
- Use a standard ice cream scoop and either grease your muffin tins first, or fill cupcake liners (reusable silicone liners work too).
- Bake for 15-17 minutes or until a toothpick comes out clean.
- Let cool for a few minutes after removing them from the oven and then pop them out onto a couple of cooling racks.
Do not seal these muffins in a bag to save some for later. It traps in the moisture and they get all gooey. It's better to leave them uncovered and maybe just stick them in a covered display case, or cool oven for later.
It was funny when my kids saw me working on this post. They asked if I’d make some of these right then. They just like them that much and I hope you like them too.
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Here are five of my other posts that you may also like(the pics are links):
*Reposts: Please note that this idea/post was originally posted to this website on 09/11/2014, but it was in great need of a refresh so it now is more user friendly/shareable and it needed a free printable recipe card.