The PUMPKIN AND WALNUT MUFFINS are delicious baked treats from the American tradition, usually prepared in the autumn season and around Halloween, when pumpkins become a staple ingredient in cooking as well as charming decorative elements. These treats can be served for breakfast but, given their softness, they are also ideal as a snack at any time of the day.
What makes these muffins special is the delicacy of their batter, sweetened by the pumpkin (I use Mantovana pumpkin, particularly tasty and firm) and flavored by the walnut, which also adds a crunchy note if you leave some pieces coarsely chopped. The flavors harmonize wonderfully and give the palate a real sense of pleasure, even in their extreme simplicity. Making them is really child’s play: get to work and you’ll see that in no time and with little effort you’ll have small delights ready for you and your fellow sweet-toothed friends.
SEE OTHER DELICIOUS RECIPES WITH PUMPKIN:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 10 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 223.16 (Kcal)
- Carbohydrates 29.09 (g) of which sugars 15.09 (g)
- Proteins 3.88 (g)
- Fat 11.04 (g) of which saturated 1.20 (g)of which unsaturated 6.74 (g)
- Fibers 0.77 (g)
- Sodium 13.88 (mg)
Indicative values for a portion of 61 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup Mantovana pumpkin (peeled and cooked) (weight when cleaned)
- 2 eggs (medium, at room temperature)
- 1/3 cup sunflower seed oil (about 6 tbsp (approx. 2.8 oz))
- 3 tbsp milk
- 1/2 cup walnut kernels
- 1/4 cup brown sugar
- 1 2/3 cups all-purpose flour (00 flour)
- 2 1/2 tsp baking powder
- 1/2 cup granulated sugar
Tools
- 10 Cupcake liners
- 1 Bowl
- 1 Saucepan
- 1 Sieve
- 1 Whisk
- 1 Spoon
Steps
The preparation of the PUMPKIN AND WALNUT MUFFINS is very simple and quick.
Trim the pumpkin by removing the peel and seeds. Then slice it and cut into cubes. Boil it in water for 6 minutes, drain, let it cool and blend it until you obtain a puree.
Place the walnut kernels and the brown sugar in a food processor and coarsely chop them.
In a bowl, put the eggs and quickly whisk them with the sunflower oil and the milk. Add the sifted flour and baking powder, the chopped walnuts, the granulated sugar and mix with a spoon.
Add the pumpkin puree and incorporate it well.
Line the muffin tin with paper liners (if you don’t have a tin you can use disposable aluminum molds, buttered and floured). Fill them with batter up to 3/4 and bake the pumpkin and walnut muffins in a preheated static oven at 392°F for 20 minutes.
Check the baking with the classic toothpick test: when inserted into the center of a muffin it should come out dry.
Once baked, remove them from the oven, take them out of the tin and let them cool completely on a rack before enjoying them for breakfast or as a snack.
STORAGE AND TIPS
PUMPKIN AND WALNUT MUFFINS can be kept at room temperature for 4 days. If you want to store them longer you can freeze them well wrapped in a freezer bag.
To make them even more fragrant and appetizing you can add a teaspoon of cinnamon to the batter and, once ready, decorate them with a spreadable cream cheese frosting.
