Pumpkin Walnut Muffins

Hello again everyone, welcome to all of our bakers that have arrived here from our previous Pumpkin Walnut Cookie Recipe! Everyone else, thanks for stopping by and checking out this recipe for Pumpkin Walnut Muffins. I created both of these recipes as part of our 2024 Fall Baking Series, and we have more fun recipes coming soon! This is another great recipe to bake as a family, so if you have kids, let them join in. I always let them take turns adding the ingredients, and this recipe ensures everyone gets a chance to add some flavor.

If you’re looking for a different and more sweet treat, check out our Homemade Oatmeal Chocolate Chip Cookies Recipe. We even have an alternate version of this recipe without brown sugar (due to popular request).

Why I Enjoy this Recipe

One of the things that I enjoy most about this recipe is that it is perfect for the cooler fall mornings. The pumpkin puree adds a moist and smooth texture with a subtle sweetness that offsets the crunchy bitterness of the walnuts. The spices are the main factor… the cinnamon, nutmeg, cloves, and ginger have become a mainstay in many of my previous fall recipes. Every time, these spices fill our kitchen and our home with the smell of this season. And one of my favorite ingredients of all of our recipes, the vanilla extract, adds a natural flavor that ties everything together.

These muffins are versatile enough to enjoy for breakfast, or as an afternoon or even evening snack. They are perfect for fall morning gatherings of family or friends. Now, let’s get baking!

PUMPKIN WALNUT MUFFIN | FULL RECIPE

This recipe makes one dozen homemade Pumpkin Walnut Muffins. If you’re having a larger gathering, don’t worry! This is an easy recipe to double or even triple. If you make larger muffins, this recipe will make a couple less.

Note: You can add an optional 1/2 cup of semi-sweet chocolate chips, if you want some added chocolate flavor. I recommend using “mini” size for these muffins.

INGREDIENTS

1 3/4 cups All-Purpose Flour
1 cup Granulated Sugar
1/2 cup Brown Sugar, packed
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
2 Large Eggs
1 cup Canned Pumpkin Puree (can be found on baking aisle)
1/2 cup Vegetable Oil
1/4 cup Milk
2 tsp Vanilla Extract (Check out our Small Batch Vanilla Extract)
1 cup Chopped Walnuts

Instructions

Preheat your oven to 350℉ and prepare your muffin baking pan with paper liners. Consider spraying the inside of the liners with cooking oil to help remove the muffins after baking.
Grab your large mixing bowl and whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt. Also mix in the cinnamon, nutmeg, cloves, and ginger.
Grab your medium mixing bowl and use a handheld or stand mixer to beat the eggs. Then, add in the pumpkin puree, vegetable oil, milk, and vanilla extract. Mix everything until it is well combined, usually ~2-3 minutes.
Carefully add the mixing bowl of wet ingredients (from Step #3) to the dry ingredients (from Step #2). Stir until just combined and do not overmix.
Gently fold in the chopped walnuts.
Grab the prepared muffin baking pan and use a spoon or scoop to fill the muffin cups ⅔-¾ of the way with the muffin batter.
Bake @ 350℉ for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Carefully remove the muffins from the oven and allow to cool for 5-10 minutes. You can also transfer to a wire rack to cool further. Now they are ready to enjoy!

Nutritional Information

This nutritional info may vary slightly based on the size of each muffin you bake and other factors.

Calories: 240 kcal
Carbs: 28.7 g
Protein: 3.8 g
Fat: 14 g
Saturated Fat: 6.1 g
Cholesterol: 43 mg
Sodium: 190 mg
Fiber: 1.7 g
Sugar: 14.5 g
Vitamin A: 4.4 IU
Vitamin C: 1.2 mg
Calcium: 34.2 mg
Iron: 1.5 mg

Another Autumn Muffin Recipe

finished apple cinnamon muffins recipe — Check out this Apple Cinnamon Muffins Recipe

Now that you’ve finished one muffin recipe, I wanted to introduce you to another one of my favorites. These Apple Cinnamon Muffins are a very different flavor profile compared to the pumpkin walnut flavor, but they both work for the same season. If you have time, I recommend baking both, and having two homemade options for your autumn breakfast or snack.

Make sure you check back often to see our future recipes. I am currently posting at least 1 new recipe every week.