These Pumpkin Walnut Muffins are a tasty treat filled with warm spices and crunchy walnuts. They’re perfect for breakfast or a snack anytime!
Making these muffins is a breeze. I love how the pumpkin keeps them moist—it’s hard to eat just one! They smell amazing while baking, an instant fall mood booster! 🎃
Key Ingredients & Substitutions
Flour: All-purpose flour is the standard here, but you could use whole wheat flour for a nutty flavor and extra fiber. Just note that you might need to adjust the liquid slightly.
Pumpkin Purée: Use canned pumpkin purée for convenience. If fresh pumpkin is available, roast and puree it for a fresher taste. Just make sure it’s not the spiced pumpkin pie filling.
Walnuts: Chopped walnuts give a lovely crunch. If you’re allergic, feel free to replace them with pecans, or use seeds like sunflower or pumpkin seeds if you’d like a nut-free option.
Oils: I usually opt for vegetable oil to keep the muffins light, but melted butter adds great flavor too, making them richer. Choose what you prefer!
How Do I Get the Perfect Muffin Texture?
A great muffin texture is all about mixing properly. Here are a few tips:
- Mix dry ingredients separately, then wet ingredients to prevent clumping.
- Add wet to dry, and gently stir just until combined. Some lumps are okay; overmixing creates tough muffins!
- Fill the muffin cups about 2/3 full to allow room for rising without overflowing.
Following these tips will help you achieve light and fluffy muffins every time! Enjoy baking!
How to Make Delicious Pumpkin Walnut Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients:
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil or melted butter
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
Mix-Ins:
- 1 cup (100g) chopped walnuts, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 18-22 minutes to bake. Once baked, let them cool for about 5 minutes in the pan before transferring them to a wire rack. Total time is approximately 40 minutes, plus cooling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that the muffins bake evenly. For easy removal, line a 12-cup muffin tin with paper liners or grease the cups generously.
2. Mix the Dry Ingredients:
In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk everything together until it’s well mixed. This helps to evenly distribute the leavening agents and spices.
3. Prepare the Wet Ingredients:
In a separate bowl, beat the eggs until they are light and fluffy. Add the pumpkin puree, oil (or melted butter), milk, and vanilla extract. Stir these ingredients together until smooth and creamy.
4. Combine and Mix:
Pour the wet mixture into the dry mixture. Stir gently just until combined—it’s okay if the batter is a bit lumpy! Overmixing can make the muffins tough, so be gentle with it.
5. Add the Walnuts:
Fold in the chopped walnuts carefully, being careful not to mush the batter. This adds a nice crunch to your muffins.
6. Fill the Muffin Cups:
Using a spoon or an ice cream scooper, divide the batter evenly among the muffin cups, filling each about 2/3 full to allow some space for rising. Sprinkle a few extra walnuts on top of each muffin for a decorative touch.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
8. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve them warm or at room temperature. They make a delightful treat any time of day!
Enjoy your deliciously moist and flavorful Pumpkin Walnut Muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be used. Just roast it until tender, scoop out the flesh, and puree it smooth. Make sure to use straight pumpkin and not a spiced filling.
What if I Don’t Have Walnuts?
No worries! If you don’t have walnuts, you can substitute them with pecans, almonds, or even pumpkin seeds for a nut-free option. Just keep in mind that the flavor and crunch might vary slightly.
Can I Make These Muffins Vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk and oil instead of butter for a vegan version. They will still turn out delicious!
How to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a zip-top bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
