Friday, October 31, 2014

Restaurant (Re)creation: Cristina's Pumpkin Walnut Muffins

One of my absolute favorite places for lunch in Sun Valley is Cristina's Restaurant. Nearly everything is to die for, but especially their baked goods.  This recipe is courtesy of Cristina's of Sun Valley Con Gusto Cookbook.  I just omitted the dried cranberries from the original recipe because I wanted the focus to be on the pumpkin and nut combination.  These muffins are perfect for fall and they make a delicious breakfast on the go.  Enjoy!

Makes 9 muffins


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 3/4 cup chopped walnuts
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegetable oil
  • 1/4 cup buttermilk
  • 1 stick unsalted butter, melted
  • 1/4 cup sunflower seeds, for topping


-Preheat over to 350 degrees F.
-Mix together the dry ingredients in a large bowl.
-Whisk together the eggs, pumpkin, vanilla, buttermilk, oil and butter in a separate bowl. 
-Stir the wet ingredients into the bowl with the dry ingredients until evenly blended. 
-Scoop the dough into buttered muffins tins and sprinkle with sunflower seeds.
-Bake 20-22 minutes, or until cooked through.

520 Second Street East
Ketchum, Idaho 83340
(208) 726-4499

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