These pumpkin walnut muffins are soft, fluffy, and packed with flavor! The sweet pumpkin mixes beautifully with crunchy walnuts for a tasty treat you’ll love.
Every bite is like a little hug from fall! I enjoy them fresh out of the oven with a bit of butter—perfect for breakfast or a snack. Trust me, you’ll want to make extra! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the muffins. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had great success with almond flour, but it may change the texture slightly.
Granulated and Brown Sugar: These sugars add sweetness and moisture. You can cut down on sugar by using honey or maple syrup instead, but reduce the liquids in the recipe slightly if you do.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pie filling, which has added spices and sugars. If you don’t have pumpkin, you can substitute it with mashed sweet potatoes or applesauce for a different flavor.
Walnuts: These add crunch and flavor, but feel free to swap them out for pecans or even chocolate chips if you’re not a nut fan. I love to toast my nuts a bit first for extra flavor!
What’s the Best Way to Measure Flour for Muffins?
Measuring flour correctly is key to the texture of your muffins. Too much flour can lead to dry muffins, so let’s ensure accuracy!
- Use a spoon to fluff up the flour in its container.
- Gently spoon the flour into your measuring cup without packing it down.
- Level off the top with a knife to ensure you have just the right amount.
This method helps avoid adding too much flour, resulting in moist and tender muffins every time!
How Can I Ensure My Muffins Rise Well?
The rising of muffins depends on how you mix your batter. Overmixing can lead to dense muffins. Here’s what you can do:
- Combine wet and dry ingredients until just incorporated. It’s okay if you see some lumps!
- Make sure your baking soda and powder are fresh for maximum lift.
- Don’t open the oven door too early; this can cause them to sink.
Following these steps will give you light and fluffy muffins that rise beautifully!
How to Make Delicious Pumpkin Walnut Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup chopped walnuts, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 20 minutes for baking. So in total, you’ll need about 35-40 minutes. Perfect for a cozy baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While your oven is warming up, prepare your muffin tin by lining it with paper liners or greasing the cups so your muffins won’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is evenly mixed so your muffins are flavorful!
3. Combine the Wet Ingredients:
In another medium bowl, beat the eggs. Add the pumpkin puree, vegetable oil, milk, and vanilla extract, and mix everything until it’s smooth and well blended.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently with a spatula. Mix just until everything is combined; it’s okay if the batter is a little lumpy. Avoid overmixing to keep your muffins light and fluffy!
5. Add the Walnuts:
Gently fold the chopped walnuts into the batter, making sure they’re evenly distributed. This adds a wonderful crunch and nutty flavor.
6. Fill the Muffin Cups:
Divide the batter equally among the muffin cups, filling each about 3/4 full. This allows room for them to rise without overflowing!
7. Top with Walnuts:
Sprinkle a few extra walnut pieces on top of each muffin for a nice touch and a bit of extra crunch.
8. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean. The smell wafting through your kitchen will be amazing!
9. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Enjoy:
Your pumpkin walnut muffins are ready! They’re delightful warm or at room temperature—great for breakfast, snacks, or even as a treat with coffee!
These muffins are moist, flavorful, with a tender crumb, and the pleasant crunch of walnuts on top. A lovely way to enjoy the flavors of fall!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it, scoop out the flesh, and puree it. Just make sure to measure it out as you would with canned pumpkin—approximately 1 cup will work perfectly!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just wrap them individually in plastic wrap and place them in a freezer bag.
Can I Substitute Oil with Applesauce?
Yes, you can replace the vegetable oil with unsweetened applesauce for a healthier alternative! It may make the muffins slightly denser but still delicious. Use the same amount of applesauce as oil.
What’s the Best Way to Serve These Muffins?
These muffins are delightful on their own, but you can also spread a bit of butter or cream cheese on top for extra flavor. They make a great breakfast option or a sweet snack anytime during the day!
