Fall is my favorite time of year. I love watching the leaves change colors, love the comfy sweaters and jeans, and I really love the foods that find their way onto a fall menu. Many of my favorite fall recipes include the delicious aromas of cinnamon, nutmeg, and pumpkin. In my opinion, on a brisk fall day, nothing smells better coming from my kitchen.
If you agree with me then you are going to love this recipe for Jumbo Pumpkin Walnut Muffins. This healthy muffin recipe embraces everything that fall is and more.
I was inspired to create this recipe after reading the Pumpkin Leaf Muffin recipe posted on the King Arthur Flour site. On a side note if you are ever looking for delicious baking recipes and/or baking advice then I highly recommend checking out their site. I have learned a lot through the information they provide.
These muffins are delicious, moist, hearty, and make the perfect breakfast. They have 353 calories per muffins but leave out the walnuts and the calories go down to 286. However, unless you are allergic or hate them I would leave them in because they add protein and good fats.
Now go and make them! You will love em!
Jumbo Pumpkin Walnut Muffins
Serving Size: 1 jumbo muffin
Approximate nutritional information:
Calories: 353 * Carbs: 29 * Fat: 15 * Protein: 9 * Fiber: 4
2 cups whole wheat flour
1 cup white all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 15 ounce can pumpkin
4 large eggs
1 cup packed brown sugar
1/3 cup vegetable oil
2 tablespoons pure maple syrup
1 cup 1% milk
1 cup chopped walnuts (optional)
Preheat oven to 375 degrees
Step 1: In a medium to large bowl mix together flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 2: In a separate large bowl, using a hand blender or mixer, mix together eggs, brown sugar, vegetable oil, maple syrup, pumpkin, and milk until well blended.
Step 3: Slowly add the dry ingredient mixture into the wet ingredients until completely blended.
Step 4: If using, gently fold in the walnuts.
Step 5: Spray the jumbo muffin pan with nonstick cooking spray and fill each muffin cup with ½ cup of the batter.
Step 6: Bake at 375 degrees for 23 – 26 minutes. Mine came out perfectly at 25 minutes but it does depend on your oven.
These muffins are fantastic from the freezer. After they cool, wrap in plastic wrap, and then place them all in a freezer bag for the freezer.
From the freezer you can warm up in the toaster oven or a regular oven at 350 degrees for 7-11 minutes. Obviously you need to take plastic wrap off first. Or you can warm up in the microwave. If you have time I recommend the toaster oven or regular oven method instead of the microwave.
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