Paleoish Pumpkin Walnut Muffins Recipes

PUMPKIN AND WALNUT SQUARES

Pumpkin and Walnut Squares image

The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 2 dozen

Number Of Ingredients 12

Ingredients

1-3/4 cups all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1 cup cold butter, cubed
1 cup chopped walnuts
2 large eggs, room temperature, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
Confectioners' sugar, optional

Steps:

Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN-WALNUT MUFFINS

Pumpkin-Walnut Muffins image

Provided by Craig Claiborne

Categories breakfast, side dish

Time 50m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

Butter for greasing muffin tins
2 eggs
1/2 cup dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup fresh pumpkin puree (see instructions)
3 tablespoons melted butter
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 cup coarsely chopped toasted walnuts (see tip)

Steps:

Preheat oven to 400 degrees. Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
Break eggs into mixing bowl and beat lightly. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin purée and melted butter, and blend.
Sift together flour and baking powder and beat them into egg mixture. Stir in walnuts.
Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full. Place tins in oven and bake 20 to 25 minutes.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 59 milligrams, Sugar 7 grams, TransFat 0 grams

PUMPKIN NUT MUFFINS

Pumpkin Nut Muffins image

Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.

Provided by Amy Posont

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 24

Number Of Ingredients 14

Ingredients

2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs
⅓ cup buttermilk
⅓ cup butter, melted
1 tablespoon molasses
½ teaspoon vanilla extract
1 cup white sugar
1 cup canned pumpkin
½ cup chopped pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.4 g, Cholesterol 22.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 115.3 mg, Sugar 9.5 g

PUMPKIN WALNUT MUFFINS

Pumpkin Walnut Muffins image

This delicious recipe makes 2 dozen of the tastiest muffins filled with raisins and walnuts along with a combination of spices. You probably won't have any left over, but if you do, they freeze very well. Dough needs to stand for one hour at room temperature before baking. Recipe found on the internet.

Provided by Marie

Categories Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 14

Ingredients

2 cups sugar
1/2 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
2 cups bread flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 1/2 cups raisins
1 cup chopped walnuts

Steps:

Mix together sugar, oil, eggs, pumpkin and water in a large bowl.
Sift together all dry ingredients and add to mixture.
Mix and add raisins and walnuts.
Let stand one hour at room temperature.
Place in greased muffin tins and bake at 400° for 15 minutes.
To freeze: when completely cool, place on cookie sheet and freeze uncovered, then place in plastic freezer bags.
Can just defrost when needed or microwave individual muffins for 20 seconds on high.

Nutrition Facts : Calories 216.7, Fat 8.6, SaturatedFat 1.1, Cholesterol 26.4, Sodium 219.2, Carbohydrate 33.9, Fiber 1.4, Sugar 22.7, Protein 3.1

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