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Yield: 12 regular-sized muffins or 8 Jumbo-sized muffins

Fall Recipes
Recipe courtesy of: Fitch Hill Inn Bed & Breakfast, Hyde Park, VT
This wonderful Federalist home (with some Victorian additions on the front façade) has been a farmhouse, a boarding house, a family home and, since the mid-1980's, a bed and breakfast. It is also the perfect spot to set up camp for your foliage excursions.

Pumpkin Walnut Muffins

• 2 eggs, beaten
• 1 1/2 cups sugar
• 1 cup canned or cooked mashed pumpkin
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 2/3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup chopped walnuts

Pre-heat oven to 350º.
In a large bowl, mix eggs, sugar, pumpkin, oil and water.

In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt.

Stir dry ingredients into pumpkin mixture; mix well. Fold in nuts.

Fill greased or paper-lined muffin cups 1/2 -3/4 full.

For regular-sized muffins bake for 20-25 minutes or until muffins test done. For jumbo-sized muffins bake for 30-35 minutes or until muffins test done.

Do not over bake. Cool on wire rack.

Note - These muffins freeze well.

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