Pumpkin dishes aren’t just for the fall! Our pumpkin walnut muffins will let you give in to the craving year round. And Fisher® Walnut Halves make the irresistible taste of pumpkins even richer and more satisfying.
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, softened
1 cup packed brown sugar
4 large eggs, beaten
1 (15 ounces) solid-pack pumpkin
1 cup chopped Fisher® Chef’s Naturals Walnut Halves
Preheat oven to 375˚F. Spray the insides of muffin pan with non-stick cooking spray or line with paper liners.
Combine first 6 ingredients together in a medium bowl, set aside. Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until fluffy, about 2 minutes, scrape down sides of bowl. Gradually beat in the eggs. Reduce speed to low and beat in the pumpkin, scrape down sides of bowl. Beat in the flour mixture in 3 batches, scraping down the sides of the bowl often, and mix until smooth. Stir in the walnuts. Evenly fill muffin pan with batter.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool in the pan for 10 minutes before transferring to a wire rack.