Recipe: Pumpkin & Walnut Muffins

Autumn has come which means that it is officially pumpkin season! If you love pumpkin and sweets then you’ll enjoy these muffins made with pumpkin puree and pumpkin spice and topped with crunchy walnuts.

Ingredients:

• 1/2 cup + 2 tbsp. of Talia’s Walnuts, chopped
• 1 1/2 cups all purpose flour
• 1 3/4 tsp. pumpkin pie spice
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup of canned pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup orange juice

Instructions

1. Preheat the oven to 350°F. Add muffin liners to a 12 count muffin pan.
2. In a large mixing bowl, add in the flour, pumpkin pie spice, baking soda, baking powder, salt, and 1/2 cup of the walnuts.
3. In a separate bowl, add in the eggs, sugar, pumpkin, oil, and orange juice. Beat until well blended. Pour in 1/3 of the flour mixture from step 2 and stir until moistened. Repeat this process with the remaining 2/3.
4. Scoop out the mixture and divide evenly between the 12 muffin liners, filling each liner 3/4 full. Sprinkle the tops with the remaining chopped walnuts.
5. Bake for 25-30 minutes or until an inserted toothpick in the center comes out clean.
6. Cool completely before serving.

*Original recipe by Culinary Ginger.