Pumpkin Walnut Muffins
  • Servings: 4 dzn
  • 5 c. flour
  • 1 c. sugar
  • 2 1/2 c. dry powdered milk
  • 4 Tbsp. baking powder
  • 3 Tbsp. cinnamon
  • 1 Tbsp. salt
  • 1 1/2 c. brown sugar, packed
  • 1 1/2 c. chopped walnuts
  • 4 large eggs (size does make a difference)
  • 1 1/4 c. vegetable oil
  • 1 1/4 c. water
  • 2 29-oz cans pumpkin(not pie filling)
  1. Preheat oven to 325-degrees.
  2. Grease 3" muffin tins, or use paper liners.
  3. Mix all ingredients together. The batter should be scoopable. If it is too thick, add a little more water. Fill tins 3/4 full and bake 40-45 min. Let muffins cool before removing them from pan. Because they are so moist, the muffins reheat beautifully.
These muffins are a staple at The Fort, a unique and popular restaurant in Morrison, Colorado in the foothills west of Denver. The recipe was kept secret for many years but can now be found in The Fort Cookbook by Samuel P. Arnold, the late, colorful proprietor of the restaurant. This recipe calls for about twice the amount of pumpkin than is found in other muffin recipes, requiring them to bake slowly at a low temperature, resulting in an especially, dense, moist and flavorful muffin.