Pumpkin Walnut Muffins

• 5 cups flour
• 1 cup sugar
• 2 12 cups powdered milk
• 4 tablespoons baking powder
• 3 tablespoons cinnamon
• 1 tablespoon salt
• 1 12 cups brown sugar
• 1 12 cups chopped walnuts
• 4 large eggs (size does make a difference!)
• 1 14 cups vegetable oil
• 1 14 cups water
• 2 (20 ounce) cans pumpkin (not pie filling)

1. Preheat the oven to 325F Grease 3-inch muffin tins or line with paper.
2. Mix all the ingredients together.
3. The batter should be easily scoopable.
4. If it is too thick, add a little more water.
5. Fill the tins three-quarters full and bake for 40-45 minutes.
6. Let the muffins cool before removing from the pan.
7. Because they are so moist, these reheat beautifully.

flour, sugar, powdered milk, baking powder, cinnamon, salt, brown sugar, walnuts, eggs, vegetable oil, water, pumpkin

Taken from www.food.com/recipe/pumpkin-walnut-muffins-292961 (may not work)