When it’s cold outside, my cravings for pumpkin-flavored everything goes through the roof. If you share this same addiction, you’ll love this recipe for pumpkin walnut mini muffins. Mini muffins are great, especially for adding just a little something sweet to your lunch every day (or for sharing bite-sized noms with friends!)
Now, I made these with canned pumpkin to save some time the last time I made them, but you can just as easily roast a pumpkin or a butternut squash and puree it instead. Cut it in half, scoop out the seeds, and cook it at 350 degrees for 45-60 minutes, depending on the size of your particular gourd. When I do have the time, I love doing this, and it’s easy exponentially tastier.
- 1 ½ cups flour
- 1 cup sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp cloves
- ¾ tsp cinnamon
- 2 eggs (or use one of these substitutes – extra pumpkin or applesauce would be yummy)
- ½ cup vegetable oil
- 1 cup canned pumpkin, or roast your own and puree
- 1 tsp vanilla
- ½ cup walnuts
Preheat the oven to 350 degrees. Spray a mini muffin tray and set aside. Mix together the dry ingredients (up to cinnamon) in a large bowl. In a medium bowl, beat the eggs (or spoon in your substitute) and mix in the oil, vanilla, and pumpkin. Add wet ingredients to the dry ingredients in a bowl. Once evenly mixed, fold in the walnuts. Spoon batter into the tins and cook for about 20 minutes or until a toothpick comes up clean after piercing the center of a muffin.
You’ll have plenty to share, so make sure to bring some to work or to a friendly outing. I actually used a cupcake maker that I received as a housewarming gift last time I made these so I can’t remember the exact amount we made, but it was definitely more than 20.