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by Bruce Ingram
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by Adobestock/eqroy
8
SERVINGS
We prefer the intense flavor and aroma that wild black walnuts bring to muffins and other desserts. But regular walnuts will work too.
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 egg
- 3/4 cup pawpaw pulp
- 1/4 cup white sugar
- 1/8 cup brown sugar
- 4 tablespoons butter, melted
- 1 teaspoon vanilla
- 3 tablespoons milk
- 1/3 cup black walnuts, chopped
Directions
- Preheat oven to 350 F. Line or grease 8 medium muffin-tin cups.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir to mix, and set aside.
- Break the egg into a large mixing bowl. Beat with a whisk. Add pawpaw pulp, white sugar, brown sugar, melted butter, and vanilla. Whisk to mix well.
- Pour dry ingredients into the pawpaw mixture. Stir to combine. Add 2 to 3 tablespoons milk, if necessary, to form a batter that can be easily scooped. The amount of milk may vary depending on the size of the egg used.
- Stir in the walnuts.
- Spoon the batter into the muffin tins, filling each about two-thirds full.
- Bake for 21 to 23 minutes. Cool 10 minutes in the pan before serving or storing.
More fall foraged fruit recipes:
Persimmon and Wild Black-Walnut Waffles
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, a book covering how to fish, hunt, and gather for food. For more information, contact them at BruceIngramOutdoors@Gmail.com.
Originally published in the August/September 2025 issue of MOTHER EARTH NEWS and regularly vetted for accuracy.
