Pumpkin Spice Muffin Recipe
Subtle spices combine with healthy pumpkin puree and walnuts for a luscious, moist muffin recipe. A delicious cake-like muffin that you can bake in a large muffin pan or bake in mini muffin pans for a snack size muffin.Use fresh pumpkin when available and canned pumpkin during the winter and spring to bake these muffins all year long.
Try our Apple Walnut Muffin recipe for another delicious fall muffin recipe.
Whisk together thoroughly:
2 1/3 - 2 1/2 cups all-purpose flour
2 cups sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon Sea salt
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
Stir in: 1/2 cup chopped walnuts
Whisk together in a large mixing bowl:
3 large fresh eggs
1 14 ounce canned pumpkin or fresh
1/2 cup unsweetened applesauce
Preheat oven to 350 degrees. Lightly grease muffin pan or line muffin pan with paper baking cups.
Add the flour mixture into the wet mixture and fold until the dry ingredients are just moistened. Do not overmix! The batter will not be smooth but should be lumpy.
Carefully spoon the batter into the muffin pan filling each muffin 2/3 full. Bake 30-35 minutes or until a toothpick inserted into the center of several muffins comes out clean. Your baking time will vary depending upon your oven. Let cool 2-3 minutes before removing from pan. Serve at once.
About the ingredients in this fresh organic recipe:
Pumpkin: Pumpkin is overflowing with beta-carotene. Just 1/2 cup of canned pumpkin has over 5 times the daily RDA of vitamin A. In addition is low in calories, high in potassium and provides a healthy dose of iron to help prevent anemia.
