Ingredients
- 3 cups all-purpose flour
- 1½ tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1½ teaspoon salt
- 3 cups fine baking sugar
- 1-15oz can pumpkin puree
- 4 large eggs, room temperature
- ½ cup vegetable oil
- ½ cup orange juice
- 1 cup plus 3 tablespoons chopped walnuts
Recipe Description
Moist, comforting and a little nutty. These pumpkin walnut muffins will spice up any chilly morning.
There’s nothing better than waking up to homemade muffins with a hot cup of tea or coffee on these chilly Autumn mornings. I like to keep a big batch of muffins on hand for this very reason, or to enjoy with a cup of afternoon tea.
A happy accident happened one day when I was making these muffins. I added 1/2 cup of orange juice to see if it would add anything to the flavor. It’s didn’t, but it did do, was enhance the flavor and now I can’t make them without the OJ. I also like a little crunch to my muffins, whether it’s a topping or inside, walnuts are the perfect nut for these.
