Shaker Pumpkin Muffins with Walnuts & Flaxseed
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Here’s a delicious, healthful muffin recipe from The Kentucky Fresh Cookbook.
This modernized version of Shaker pumpkin muffins is a snap to mix and bake.
Makes 8 large muffins
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1 cup pumpkin puree
3/4 cup sugar
1/2 cup canola oil
1/3 cup water
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/3 cup ground flaxseed
Preheat the oven to 350°F. Spray a 12-cup muffin pan with nonstick cooking spray. Whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the eggs, pumpkin, sugar, oil, water, and vanilla. Fold the pumpkin mixture into the flour. Stir in the chopped walnuts, raisins, and flaxseed. Use a large spoon or scoop to fill each muffin cup almost to the brim. Bake for 20 to 22 minutes, or until the muffins spring back when gently poked with the fingertips. Let them cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling.
Source: The Kentucky Fresh Cookbook by Maggie Green, RD.
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