Pumpkin Pie Walnut Muffins

Tonight, I'm baking Pumpkin Pie Walnut Muffins.  This recipe varies from my traditional muffin recipe in that it uses canola oil instead of butter, and buttermilk in place of sour cream.  Canned pumpkin any time ( or mashed in season) and pumpkin pie spices provide all the flavor.  It's a moist, high-rising muffin, proud as it sports a sprinkling of walnuts across its crown.  I posted a photo of these on my facebook page tonight, and lovely Teresa (my honorary neice) said she had to have the recipe, so here it is, just for you TLR!  I hope you love it!

PUMPKIN PIE WALNUT MUFFINS

Bake at 375 degrees F

Makes 12 standard muffins, plus a few more

1/2 cup canola oil

1 cup sugar

2 eggs

1 cup canned pumpkin

1 tsp. vanilla

1/2 cup buttermilk ( or 1/2 cup milk soured with 1 tbsp. vinegar - let sit 5 min.)

2 cups flour

2 teaspoons pumpkin pie spice (or 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/4 tsp. ground cloves)

1 teaspoon baking powder

1 teaspoon baking soda
1/2 teaspoon salt

1/2 cup chopped walnuts.  

In mixer on low speed, blend oil and sugar until completely combined.  Add eggs, one at a time.  Add pumpkin and vanilla. 

In separate small bowl, combine flour, spices, baking powder, baking soda, and salt.  Add to pumpkin mixture and mix until thoroughly combined.  

Spray muffin cups with baking spray or line with muffin liners.  Fill muffin cups half-full and sprinkle tops with chopped walnuts.  Let it sit for 15 minutes before baking (allows the baking powder to start working and gives you a higher, lighter muffin). Bake at 375 degrees F or until tops are dry and bounce back to a light press.  Cool for 10 minutes.  Remove from muffin pan and allow to cool completely.  

Enjoy!