These pumpkin walnut muffins are perfect when you are looking for a tasty fall breakfast! They are a great alternative to traditional banana nut muffins and are easy to make.
Move over banana nut muffins, there’s a new kid in town. Today I’m sharing with you my pumpkin nut muffin recipe.
It is perfect for autumn baking projects!
I love making these pumpkin nut muffins. This recipe came about one day when I wanted to make my favorite banana nut muffins but my bananas weren’t ripe enough.
I had the idea to substitute pumpkin and it was the best decision ever.
When these muffins go in the oven, my entire home fills with that delicious pumpkin pie spice smell (make your own pumpkin pie spice mix.)
I then immediately start dreaming about fall, which is my favorite season. I am one of those people that can never get enough pumpkin spice everything.
Yep, I’m the girl who started asking for PSLs at the coffee counter in March. The looks the baristas give me….
Pumpkin Nut Muffins
I use melted butter because there is no need to wait for it to soften; that makes these easy to whip up in the morning.
If you have kids to get ready (or… a husband/wife to get ready), you can throw a batch of these in the oven while everyone is brushing their teeth, taking showers, etc.
I bet those pumpkin-spicy wafts of air will get them moving a little faster.
The pumpkin puree makes these muffins incredibly moist; I often skip putting butter on them because you really don’t need it.
Grab a cup of coffee and a muffin and you have the perfect fall breakfast!
Pumpkin Nut Muffin Ingredients
These ingredients combine to create Pumpkin Nut Muffins, offering a fusion of autumnal spices, sweet pumpkin, and the delightful crunch of walnuts.
The result is a delectable baked treat with a perfect balance of flavors and textures.
Flour: Flour serves as the primary dry ingredient in these muffins, providing structure and a tender crumb texture.
Baking Soda: Baking soda is a leavening agent that helps the muffins rise and become fluffy.
Salt: Salt enhances the overall flavor of the muffins, balancing the sweetness and other spices.
Dark Brown Sugar: Dark brown sugar adds a rich, molasses-like sweetness and moisture to the muffins, contributing to their flavor and texture.
Unsalted Butter: Melted butter provides moisture and a buttery richness to the muffins.
Eggs: Eggs act as binders and add structure to the muffins. They also contribute to their moistness.
Vanilla Extract: Vanilla extract infuses the muffins with a warm, aromatic flavor, enhancing the overall taste.
Cinnamon: Cinnamon offers a warm and slightly spicy note, complementing the pumpkin and spice flavors.
Pumpkin Pie Spice: Pumpkin pie spice blends cinnamon, nutmeg, and cloves. It imparts a delightful and aromatic fall flavor to the muffins.
Pumpkin Puree: Pumpkin puree is the star ingredient, infusing the muffins with a distinctive pumpkin flavor and moisture.
Walnuts: Walnuts provide a satisfying crunch and nutty flavor to the muffins. They are typically used as both a mix-in and a topping.
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How to Make Pumpkin Walnut Muffins
Following these steps will yield delicious Pumpkin Nut Muffins with a beautiful balance of pumpkin flavor, warm spices, and the delightful crunch of walnuts. Enjoy!
Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375 degrees Fahrenheit.
Lightly grease your muffin tin to ensure the muffins don’t stick during baking.
Combine Dry Ingredients: In a mixing bowl, combine the flour, baking soda, and salt.
This mixture of dry ingredients will be added to the wet ingredients later to create the muffin batter. Set the dry ingredient mixture aside.
Prepare Pumpkin and Brown Sugar Mixture: Add pumpkin puree and the packed dark brown sugar in another mixing bowl.
Use an electric hand mixer to whip this mixture for approximately 3 minutes. This step helps ensure the sugar is well incorporated and the mixture becomes creamy.
Incorporate Wet Ingredients: To the pumpkin and sugar mixture, add the melted butter, vanilla extract, and eggs one at a time.
Beat each egg into the mix before adding the next one. This ensures a smooth and well-mixed wet batter.
Add Dry Ingredients and Spices: Slowly add the set-aside dry ingredients (flour, baking soda, salt) with the cinnamon and pumpkin pie spice.
Be careful not to overmix; combine the ingredients until they are incorporated into the wet batter.
Fold in Walnuts and Remaining Pumpkin Puree: Gently fold in walnuts and the remaining pumpkin puree using a rubber spatula.
This adds texture, nutty flavor, and additional moisture to the batter.
Spoon Batter into Muffin Tins: Spoon the prepared batter into the greased muffin tin, filling each cavity until they are about ¾ full.
This allows room for the muffins to rise as they bake.
Bake in Two Stages: Bake the muffins in two stages. Initially, bake for 5 minutes. Then, remove the partially cooked muffins from the oven.
Sprinkle the remaining walnuts over the partly cooked batter. Return the muffins to the oven and continue baking for approximately 15-18 minutes.
You’ll know they’re done when a toothpick inserted into the middle of a muffin comes out clean.
Cool Before Removing: Allow the muffins to cool in the pan before removing them. This prevents them from falling apart due to their tender texture.
- 15 ounce can pumpkin puree
- 2 cups flour
- 1 cup walnuts, separated into 2 half cups
- 1 cup packed dark brown sugar
- 1.5 sticks unsalted butter, melted
- 2 large eggs
- 1.5 teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- Preheat oven to 375 degrees and lightly grease your muffin tin.
- Combine flour, baking soda and salt in a bowl and set aside.
- Place 1 cup pumpkin puree and the brown sugar to a mixing bowl and whip with an electric mixer approximately 3 minutes. Add the melted butter, vanilla and beat. eggs, and one at a time
- Slowly mix in the set aside dry ingredients, cinnamon and pumpkin pie spice until just mixed. Fold in a ½ cup of walnuts and the remaining pumpkin puree with a rubber spatula.
- Spoon the batter into the muffin tins until ¾ full.
- Put in oven and bake for 5 minutes, then remove. Sprinkle remaining nuts over partly cooked batter and return to oven. Bake approximately 15-18 minutes, or until a toothpick stuck in the middle of the muffin comes out clean. Let cool before removing from muffin pan.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 302Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 46mgSodium: 199mgCarbohydrates: 28gFiber: 2gSugar: 12gProtein: 5g