These Pumpkin Walnut Muffins are fluffy and packed with warm spices, making them perfect for cozy mornings! They’re filled with pumpkin and crunchy walnuts for a tasty bite.
You can’t go wrong with a sweet treat that’s also a little bit healthy. I love enjoying these muffins with my coffee—it’s like a hug in a cupcake form! ☕🧁
Key Ingredients & Substitutions
All-Purpose Flour: This is a staple for muffins, providing structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend instead.
Pumpkin Puree: Canned pumpkin puree gives moisture and flavor. In a pinch, you can use homemade pumpkin puree or even mashed sweet potatoes.
Walnuts: They add a nice crunch. If you have nut allergies, you can swap them with pumpkin seeds or leave them out altogether for a nut-free version.
Sugars: I love combining granulated and brown sugar for depth in flavor. If you prefer a healthier option, you can substitute with coconut sugar or honey, but reduce the liquid slightly.
Milk: Any milk works well, including almond or oat milk. For a creamier texture, you can use buttermilk!
How Do You Achieve the Perfect Muffin Texture?
The key to fluffy muffins is not overmixing! Just mix until you see no dry flour but don’t worry about lumps. This keeps them light and airy.
- When combining wet and dry ingredients, stop mixing as soon as they are just combined.
- Fill your muffin cups about 3/4 full to give them space to rise without overflowing.
- Let the batter rest for about 10 minutes before baking. This helps create a better texture.
Delicious Pumpkin Walnut Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) canned pumpkin puree
- 1/2 cup (120 ml) milk (any kind)
- 3/4 cup (75 g) chopped walnuts, plus extra for topping
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 18-22 minutes for baking, plus a few minutes to cool. So, in total, you’re looking at around 40 minutes to have warm pumpkin walnut muffins ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While your oven heats up, line a standard 12-cup muffin tin with paper liners to prevent the muffins from sticking. This will make cleanup a breeze!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This step ensures all your dry ingredients are well combined and evenly distributed.
3. Combine the Wet Ingredients:
In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until everything is nicely mixed. Then, add the eggs one at a time, making sure to beat well after each addition. Finally, mix in the vanilla extract and pumpkin puree until the mixture is smooth.
4. Bring it All Together:
Now, it’s time to combine the wet and dry ingredients! Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture—stir just until combined. Don’t overmix; a few lumps are perfectly okay.
5. Add the Walnuts:
Gently fold in the chopped walnuts to add that lovely crunch to your muffins. This is also the step where you can sprinkle some walnuts on top for garnish if you’d like!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each one about 3/4 full. This will give your muffins enough room to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of baking!
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these warm-spiced pumpkin muffins with crunchy walnut bites with your morning coffee or as an afternoon snack!
Happy baking and enjoy your delicious Pumpkin Walnut Muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin—you’ll just need to cook and puree it first. Bake a pumpkin until tender, scoop out the flesh, and blend until smooth. It should yield a similar consistency to canned pumpkin puree.
How Can I Store Leftover Muffins?
To store leftovers, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Just ensure they are completely cool before sealing!
Can I Substitute Different Nuts or Omit Them Completely?
Yes, you can absolutely substitute different nuts like pecans or almonds, or omit them if you have nut allergies. The muffins will still be delicious without the nuts!
What Can I Use Instead of Eggs for a Vegan Version?
If you’re looking to make a vegan version, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. This will help maintain moisture and bind the ingredients together.
