Recipe: Pumpkin Walnut Muffins (using orange juice)

PUMPKIN WALNUT MUFFINS
"Regardless of size, they'll be delicious!"



1 3/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons Argo Baking Powder
1 1/2 teaspoons Spice Islands Ground Saigon Cinnamon
1/2 teaspoon salt
1 egg
3/4 cup canned pure pumpkin puree
1/4 cup orange juice
1/2 cup Mazola Corn Oil
1 teaspoon Spice Islands Pure Vanilla Extract
1 cup chopped walnuts
OPTIONAL GARNISH:
Chopped walnuts and coarse sugar

Preheat oven to 400 degrees F. Spray muffin pan with cooking spray.

Combine flour, sugar, baking powder, cinnamon and salt in a large bowl; set aside.

Whisk egg, pumpkin, orange juice, oil and vanilla in a medium bowl until well mixed. Add to flour mixture and stir until flour is moistened. Fold in walnuts.

Evenly divide batter into prepared muffin cups, filling each about two thirds full. If desired, garnish with chopped walnuts and coarse sugar, pressing gently into top of batter.

Bake 15 to 20 minutes for regular size muffins or 20 to 25 minutes for large muffins, or until puffed and deep golden brown. Transfer muffins to a rack to cool slightly. Serve warm.

Make 12 regular size muffins or 6 large "bakery" style muffins. Source: Durkee, ACH Food Companies, Inc.