Nutty Pumpkin Muffins
Nutty Pumpkin Muffins are a great breakfast when you're on the go.
Servings: 1 dozen
Ingredients
- 2 eggs beaten
- 1 1/2 cups sugar
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/3 cup water
- 1 2/3 cups flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 350°. Whisk together eggs, sugar, pumpkin, oil and water. In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full.
- Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool on wire rack.
Notes
Substitute walnuts for the pecans, if desired.
