Pumpkin Walnut Muffins

Today I made pumpkin walnut muffins.  The batter was beautiful, a lovely dark orange color, with specks of cinnamon and  nutmeg.  The house smelled like pumpkin pie as they were baking.  I'm packing a dozen up for Katie and Bill's road trip to Maine, and saving a few for home.  Here's the recipe:



PUMPKIN WALNUT MUFFINS
Oven - 375 degrees F - makes 24 standard sized muffins

Ingredients:

1 bar unsalted butter, softened (4 oz.)
2 cups granulated sugar
4 eggs
1 pint sour cream
2 cups canned or fresh (mashed) pumpkin
2 teaspoons vanilla extract
1 tablespoon cinnamon
1/2 teaspoon nutmeg (dried)
4 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt

1/2 c. chopped walnuts

Directions:


In large mixing bowl, cream butter with sugar for five minutes.  Add eggs, one at a time, beating well after each addition.  Add sour cream.  Mix well.  Add pumpkin, vanilla extract, cinnamon, and nutmeg.  Mix well.  Stir flour with baking powder, baking soda, and salt, and add to mixture in mixing bowl.  Mix well on low speed until completely incorporated.

Using a standard ice cream scoop, scoop batter into prepared muffin cups (lined with paper liners or sprayed with vegetable spray).

Sprinkle chopped walnuts on top of muffins before they go in the oven.

Bake on center oven rack for 20 minutes or until tops are dry and muffins spring back to the touch.  Ovens vary so watch carefully.  Cool on wire rack for 20 minutes.  Remove from pans and cool completely.