Julie & John Rohleder Innkeeper of Fitch Hill Inn in Hyde Park, Vermont , United States shares recipe for Pumpkin-Nut Muffins

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	Recipe : Pumpkin-Nut Muffins

This Recipe contributed by:
Julie & John Rohleder Innkeeper of Fitch Hill Inn in Hyde Park, Vermont , United States

Pre-heat oven to 350º.

Half Full Ingredients

1 2 Eggs, beaten
¾ 1-1/2 cups Sugar
½ 1 cup canned or cooked Mashed Pumpkin
¼ ½ cup Vegetable Oil
¼ 1/3 cup Water
1 1-2/3 cups all-purpose flour
½ 1 teaspoon Ground Cinnamon
½ 1 teaspoon Baking Soda
¼ ½ teaspoon Baking Powder
¼ ½ teaspoon Salt
1/3 ¾ cup Chopped Walnuts

In a large bowl, mix eggs, sugar, pumpkin, oil and water. Combine flour, cinnamon, baking soda, baking powder and salt. Stir dry ingredients into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups ½ - ¾ full. For regular-sized muffins bake for 20-25 minutes or until muffins test done. For jumbo-sized muffins bake for 30-35 minutes or until muffins test done. Do not over bake. Cool on wire rack.

Yield:

½ Recipe – 6 regular-sized muffins, 4 Jumbo-sized muffins.
Full Recipe – 12 regular-sized muffins, 8 Jumbo-sized muffins

Note - These muffins freeze well.

(Updated: 01 Dec 2003)

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