Pumpkin-Walnut Muffins

• Butter for greasing muffin tins
• 2 eggs
• 1/2 cup dark brown sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 3/4 cup fresh pumpkin puree (see instructions)
• 3 tablespoons melted butter
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 3/4 cup coarsely chopped toasted walnuts (see note)

1. Preheat oven to 400 degrees.
2. Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
3. Break eggs into mixing bowl and beat lightly.
4. Add brown sugar and stir.
5. Add cinnamon, nutmeg, pumpkin puree and melted butter, and blend.
6. Sift together flour and baking powder and beat them into egg mixture.
7. Stir in walnuts.
8. Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full.
9. Place tins in oven and bake 20 to 25 minutes.

butter, eggs, brown sugar, cinnamon, freshly grated nutmeg, fresh pumpkin puree, butter, flour, baking powder, walnuts

Taken from cooking.nytimes.com/recipes/11546 (may not work)