Pumpkin Walnut Muffins
Recipe Center

Pumpkin Walnut Muffins
2 cups pancake and baking mix (we like Kodiak Cakes Flapjack and Waffle Mix)
1 cup chopped toasted California walnuts divided
1/2 cup brown sugar packed
1/2 ea Granny Smith apple peeled, cored and chopped (about 1/2 cup)
1 tsp. each: ground ginger and ground cinnamon
1/2 15 oz can pumpkin (about 1 cup)
1/2 cup milk
1 tbsp. butter melted
1 ea egg
1/3 cup apple butter
Streusel Topping (recipe follows, optional)
Prep time: 15 minutes,
Cook time: about 15 minutes

Preheat oven to 400F and line 12 muffin cups with paper
liners. Combine
baking mix, 1/2 cup walnuts, brown sugar, apple and spices
in a large bowl.
Whisk together pumpkin, milk, butter and egg in a medium
bowl and add to dry
ingredients, mixing until just combined. Fill muffin cups
1/3 full; top with a
heaping teaspoon of apple butter and cover with remaining
batter. Sprinkle with
remaining walnuts or streusel topping. Bake for 13 to 16
minutes or until
toothpick inserted into the center comes out clean.

Makes 12 muffins.

Streusel Topping: Combine reserved 1/2 cup walnuts with 2
tbsp. brown sugar
and 1 tbsp. softened butter in a small bowl. Sprinkle over
muffins before baking.
Wine Suggestion
Beer Pairing: Buffalo Bill?s Pumpkin Ale Pair this intensely flavored ale from Hayward with our scrumptious muffins for a great Halloween or harvest party.
Nutritional Information:
per muffin (76 g): 210 calories, 6 g protein, 15 g total fat (3 g sat., 0 g trans), 15 g carbohydrate, 2 g fiber, 10 g sugar, 25 mg cholesterol, 30 mg sodium, 5 points