Thursday, October 21, 2010

Walnut Cranberry Pumpkin Muffins

Lots of friends and family have been asking for my recipe for pumpkin muffins, so I've just decided to post it on my blog. They truly are sooooo good, lots of sugar! I have not experimented yet with them to make them healthier and use raw honey, but I will try one of these days!

I wish I had pictures to post along with the recipe, sorry!


4 organic free range eggs (pasteurized even better)
2 cups pumpkin puree
1 cup vegetable oil
4 1/2 cups organic cane sugar
4 1/2 cups flour
1 tablespoon nutmeg
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon sea salt or kosher salt
4 cups cranberries
3-4 cups chopped walnuts


Preheat oven to 350 degrees.

In a bowl combine eggs, pumpkin, and oil. Add all the dry ingredients and mix well. Add cranberries and walnuts and mix. Place dough into cupcake lined muffin pans and bake for 15-17 minutes. Or for bread, place dough into 2 pans lined with parchment paper and bake at 350 degrees for 50 minutes.

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