Instructions
1
|
Preheat the oven to 425°F.
2
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Line the cavities of a 12-cavity muffin pan with muffin/cupcake liners.
3
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Place the canola oil, brown sugar, granulated sugar, vanilla, eggs, pumpkin puree, and milk in a large mixing bowl. Whisk vigorously until smooth and combined.
4
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Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
5
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Fold in the walnuts, mixing until they are evenly distributed in the batter.
6
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Scoop an equal portion of batter into each muffin liner.
7
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Bake the muffins on middle rack of oven for 5 minutes.
8
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Reduce oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
9
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Check to see that muffins are done. Remove from oven or add time as needed.
10
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Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.
40.49 g
Carbs
16.29 g
Fat
5.27 g
Protein
323.53 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Intelligent Tags
Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Fat
Low Sugar
Smart Nutrition
Nutrition Per Serving
Energy
324 kcal(16%)
Total Fat
16 g(25%)
Saturated
2 g(10%)
Trans
0 g(2%)
Unsaturated
0 g(1%)
Cholesterol
38 mg(13%)
Total Carbs
40 g(13%)
Fiber
2 g(7%)
Sugars
19 g(53%)
Proteins
5 g(11%)
Sodium
251 mg(10%)
Polyunsaturated
6 g(0%)
Monounsaturated
8 g(0%)
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index 5 Moderate
Glycemic Load 1 Low
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