Fitch Hill Inn

Hyde Park, Vermont

Specialty Recipe

Pumpkin-Nut Muffins

Fitch Hill Inn Website

Ingredients for half batch -
6 muffins:

1 cup all-purpose flour

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Salt

1 egg, (beaten)

3/4 cup Sugar

1/2 cup canned or cooked Mashed Pumpkin

1/4 cup Vegetable Oil

1/4 cup Water

1/3 cup Chopped Walnuts (divided)

Ingredients for whole batch -
12 muffins:

2 cups all-purpose flour

1 teaspoon Ground Cinnamon

1 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

2 eggs, (beaten)

1-1/2 cups Sugar

1 cup canned or cooked Mashed Pumpkin

1/2 cup Vegetable Oil

1/4 cup Water

3/4 cup Chopped Walnuts (divided)

In a medium bowl combine flour, cinnamon, baking soda, baking powder and salt.

In a large bowl, mix eggs, sugar, pumpkin, oil and water. Stir dry ingredients into pumpkin mixture; mix well. Fold in half of the nuts. Fill greased or paper-lined muffin cups 1/2 - 3/4 full. Sprinkle remaining nuts on top of muffins.

Bake at 350 degrees for 20-25 minutes or until muffins test done or until muffins test done. Do not over bake. Cool on wire rack.

Note: These muffins freeze well.

• Fitch Hill Inn on VirtualCities.com
• Fitch Hill Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)