Pumpkin Walnut Muffins | The Best Way to Start Your Day!
Discover the taste of Fall with these easy Pumpkin Walnut Muffins. It's a great way to start off an autumn day!
Equipment
- 1 Oven
- 1 Handheld or Stand Mixer
- 2 Mixing Bowls
- 1 Muffin Baking Pan
- 1 Whisk or Large Spoon
- 12 Muffin Cups
Ingredients
- 1 ¾ cups All-Purpose Flour
- 1 cup Granulated Sugar
- ½ cup Brown Sugar packed
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp Ground Ginger
- 2 Large Eggs
- 1 cup Canned Pumpkin Puree
- ½ cup Vegetable Oil
- ¼ 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!