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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 1 |
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If you like walnuts and pumpkins these are the muffins for u:) Ingredients:
5 cups flour |
1 cup sugar |
2 1/2 cups powdered milk |
4 tablespoons baking powder |
3 tablespoons cinnamon |
1 tablespoon salt |
1 1/2 cups brown sugar |
1 1/2 cups chopped walnuts |
4 large eggs (size does make a difference!) |
1 1/4 cups vegetable oil |
1 1/4 cups water |
2 (20 ounce) cans pumpkin (not pie filling) |
Directions:
1. Preheat the oven to 325°F Grease 3-inch muffin tins or line with paper.
2. Mix all the ingredients together. The batter should be easily scoopable. If it is too thick, add a little more water. Fill the tins three-quarters full and bake for 40-45 minutes. Let the muffins cool before removing from the pan.
3. Because they are so moist, these reheat beautifully.
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