Spiced Pumpkin Walnut Delight Muffins
Indulge in the warm, comforting flavors of autumn with these Spiced Pumpkin Walnut Delight Muffins. Perfectly sweetened and infused with aromatic spices, each muffin is generously packed with plump raisins and crunchy walnuts, creating a delightful texture that is sure to please your taste buds. This recipe yields 2 dozen moist and flavorful muffins that make for a fantastic breakfast or snack. Easy to prepare and even easier to enjoy, these muffins freeze beautifully, so you can savor them whenever the craving strikes. Just defrost or microwave for a quick treat that radiates the essence of fall.
24
Servings
125
Calories
14
Ingredients
Ingredients
Sugar
2 cups (Granulated)
Vegetable Oil
1/2 cup (Canola or any neutral oil)
Eggs
3 (Large)
Canned Pumpkin
1 1/2 cups (Pure pumpkin puree)
Water
1/2 cup (Room temperature)
Bread Flour
2 cups (All-purpose flour can also be used)
Baking Powder
1 1/2 teaspoons
Baking Soda
1 teaspoon
Ground Cloves
1/2 teaspoon
Cinnamon
3/4 teaspoon (Ground)
Nutmeg
1/2 teaspoon (Freshly grated is preferred)
Salt
1 teaspoon
Raisins
1 1/2 cups (Seedless)
Chopped Walnuts
1 cup (Lightly toasted for flavor)
Instructions
1
Preheat your oven to 400°F (200°C) and lightly grease your muffin tins.
2
In a large mixing bowl, combine the sugar, vegetable oil, and eggs, whisking until the mixture is smooth and creamy.
3
Add in the canned pumpkin and water, stirring until well combined.
4
In a separate bowl, sift together the bread flour, baking powder, baking soda, ground cloves, cinnamon, nutmeg, and salt.
5
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
6
Fold in the raisins and chopped walnuts, ensuring they are evenly distributed throughout the batter.
7
Cover the bowl with a clean kitchen towel or plastic wrap, and allow the batter to rest at room temperature for 1 hour to develop flavors.
8
After resting, stir the batter once more before gently pouring it into the prepared muffin tins, filling each cup about 3/4 full.
9
Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean.
10
Remove from the oven and allow the muffins to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
11
To freeze, once fully cooled, arrange the muffins on a cookie sheet and freeze them uncovered. Once frozen, transfer them to plastic freezer bags for future enjoyment.
12
To reheat, simply defrost at room temperature or microwave individual muffins for 20 seconds on high.
Nutrition Information
5g
Fat
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Pumpkin Walnut Delight Muffins?
They are warm, comforting autumn-flavored muffins packed with raisins and crunchy walnuts.
How many muffins does this recipe yield?
This recipe makes 2 dozen (24) muffins.
What temperature should the oven be set to?
Preheat your oven to 400°F (200°C).
How long do the muffins need to bake?
Bake the muffins for 15 minutes or until a toothpick comes out clean.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour can be used as a substitute for the bread flour in this recipe.
Is there a resting period for the batter?
Yes, you should allow the batter to rest at room temperature for 1 hour to develop flavors.
How do I know when the muffins are fully baked?
The muffins are done when a toothpick inserted into the center of a muffin comes out clean.
Can these muffins be frozen?
Yes, these muffins freeze beautifully for future enjoyment.
What is the best way to freeze the muffins?
Once cooled, arrange them on a cookie sheet to freeze uncovered, then transfer them to plastic freezer bags.
How do I reheat a frozen muffin?
You can defrost them at room temperature or microwave individual muffins for 20 seconds on high.
What kind of pumpkin should I use?
The recipe calls for 1 1/2 cups of pure canned pumpkin puree.
Which oil is recommended for this recipe?
You can use 1/2 cup of vegetable oil, canola oil, or any neutral oil.
What spices are included in the recipe?
The recipe uses ground cloves, cinnamon, and nutmeg.
Are these muffins suitable for vegetarians?
Yes, these muffins are categorized as vegetarian.
Can I use fresh nutmeg?
Yes, freshly grated nutmeg is actually preferred for this recipe.
Should the walnuts be toasted?
Lightly toasting the walnuts before adding them to the batter is recommended for better flavor.
How much sugar is required?
The recipe requires 2 cups of granulated sugar.
How many calories are in one muffin?
Each muffin contains approximately 125 calories.
What is the protein content per muffin?
Each muffin provides about 1.5 grams of protein.
How much fat is in one serving?
There are 5 grams of fat per muffin.
What size eggs are used?
The recipe calls for 3 large eggs.
What type of raisins should I use?
Seedless raisins are used in this recipe.
How much water is added to the batter?
Add 1/2 cup of room temperature water to the wet ingredients.
How full should I fill the muffin cups?
Fill each muffin tin cup about 3/4 full with batter.
How should I prepare the muffin tins?
Lightly grease the muffin tins before pouring in the batter.
Should I sift the dry ingredients?
Yes, sift together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg, and salt.
How should I combine the wet and dry ingredients?
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
When should I stir the batter again after resting?
Stir the batter once more after the 1-hour resting period is over, just before pouring it into the tins.
How long should the muffins cool in the pan?
Allow them to cool in the pans for a few minutes before moving them to a wire rack.
What category of food does this recipe fall under?
This recipe is categorized as a Quick Bread.