VisitPhilly.com’s Philly Homegrown section recently posted fall recipes from local eateries in Philadelphia. All of them sounded amazing and I hope to try them all in the coming weeks, but my pumpkin obsession took priority. Metropolitan Bakery’s Pumpkin Walnut Muffins were calling me. I’ve adjusted the recipe a bit, but the general idea is still very much there.
The recipe made two dozen large muffins, or 4 dozen cupcake-sized muffins. Your friends and coworkers will like you a whole lot after you make this recipe!
Ingredients:
- 4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 1/4 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 2 cups granulated sugar
- 2 cups lightly packed brown sugar
- 10 tablespoons unsalted butter
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups pumpkin puree, canned
- 3/4 cup milk
- 2 cups chopped walnuts