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Pumpkin-Walnut Muffins

From: "Nuts"

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  • Crumb Topping:
  • 1 cup flour
  • ½ cup granulated sugar
  • ½ cup packed light or dark brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • teaspoon salt
  • ¼ cup unsalted butter, cut into pieces
  • ½ cup Diamond Chopped Walnuts
  • 2 cups granulated sugar
  • 1 ½ cups flour
  • ¾ cup Diamond Ground Walnuts
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 can (about 15 ounces) solid-pack unsweetened pumpkin
  • 4 eggs
  • ½ cup unsalted butter, melted
  • ½ cup walnut oil


To make the crumb topping: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, allspice, and salt. Add butter and with your fingertips lightly rub butter and flour mixture together until mixture resembles very coarse meal. Set aside.

To make the muffins: Preheat oven to 350. Spread sliced walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool. Leave oven set at 350. Line 24 (2 ¼-inch) muffin cups with paper baking cups, or coat with vegetable oil spray.

In a medium bowl, combine sugar, flour, ground walnuts, cinnamon, ginger, allspice, baking soda, and salt. Whisk gently to blend.

In a large bowl, whisk together pumpkin, eggs, butter, and oil until well blended. Stir in the toasted sliced walnuts. Stir in flour mixture just until dry ingredients are moistened (do not overmix). Spoon batter into muffin cups, filling each about three-fourths full. Sprinkle evenly with crumb topping. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool 5 minutes in the pans, then transfer to a wire rack. Serve slightly warm or at room temperature.

Yields 24 muffins

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