Makes 12 Muffins
Prep time: 20 minutes + cooling time (5-10 minutes)
Cook time: 25-30 minutes
Tip: For best results, use pure pumpkin instead of pumpkin pie filling for this recipe. This will give you more control over the amount of sugar and spices in your muffins.
Ingredients
2½ c. white sugar
1 c. avocado oil
2/3 c. water
4 eggs
1 15 oz. can pure pumpkin
3½ c. all-purpose flour
2 t. baking soda
1 t. salt
2 t. cinnamon
1 t. nutmeg
½ t. cloves
½ t. ginger
½ c. walnuts, chopped
Directions
- Preheat oven to 350°F and line a 12-cup muffin pan with regular-sized cupcake liners.
- Combine sugar, oil, water, eggs, and pumpkin in a large mixing bowl and beat on low for 1 minute. Do not over mix.
- Add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to a small bowl and stir to combine. Add dry mixture to pumpkin batter and beat on low just until all ingredients are moist. Fold in chopped walnuts until evenly distributed throughout batter.
- Fill each cupcake liner with batter until it is approximately ¾ full. Place in pre-heated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Check on muffins halfway through baking time and rotate the muffin pan, if necessary.
- Remove from oven and cool 5-10 minutes before moving muffins to wire baking rack to cool completely.
