Pumpkin Walnut Muffins

My youngest son loves pumpkin. As soon as the weather turns, he begs me to make all his favorite pumpkin treats.  I've made a couple of pumpkin pies, and the other morning I made these delicious muffins for breakfast. They are unbelievably moist and tender, with a bit of crunch from the walnuts.

This is actually a bread recipe but I prefer to bake them into muffins. Adding walnuts on the top makes them look and taste extra special. I've tried a few recipes for pumpkin bread and this one is my favorite.

Pumpkin Walnut Muffins
Makes 12-14

2 eggs
2 cups sugar
1/2 cup oil
1 cup pumpkin
2-1/4 cups flour
1 TB pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, chopped + more for tops of muffins

Preheat oven to 350-F. Line a 12-cup muffin tin with paper liners.

In large bowl, whisk together the flour, pie spice, soda and salt. In a smaller bowl, combine eggs, sugar, oil and pumpkin; mix well. Make a well in the center of the dry ingredients and pour the pumpkin mixture into the well; stir just until dry ingredients are moistened. Stir in the walnuts.

Spoon batter into the muffin cups and fill all the way. Sprinkle tops with more chopped walnuts. Bake for ~20 min.

To make bread, grease and flour two 8 x 3-3/4 x 2-1/2 inch loaf pans. Pour batter into pans and sprinkle tops with walnuts. Bake for 1 hour or until toothpick inserted in center comes out clean.

Happy Baking!