These Pumpkin Walnut Muffins are soft, warm, and packed with cozy fall flavors. The sweet pumpkin blends perfectly with crunchy walnuts for a yummy treat!
What I love most is how easy they are to whip up and enjoy for breakfast or a snack. Plus, your kitchen will smell like autumn! 🍂 Who doesn’t love that?
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient and works well. If you have fresh pumpkin, just bake it, scoop out the flesh, and puree it for a fresh taste! You could also use butternut squash puree in a pinch.
Walnuts: Chopped walnuts add crunch and nutrition, but if you’re allergic or don’t have any, pecans or sunflower seeds are great alternatives. You can even leave them out for a nut-free version!
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives a warm flavor. If you don’t have all the spices, just use pumpkin pie spice as a substitute. It captures all those cozy flavors in one blend!
How Do I Mix Ingredients Without Overmixing?
Overmixing can lead to tough muffins, so it’s important to know when to stop. Here’s a simple guide to mixing:
- Mix the wet ingredients until just combined. The goal is mainly to break up any clumps.
- When adding dry ingredients, stir gently. A few lumps are okay!
- As soon as no dry flour is visible, it’s time to stop stirring. Don’t worry about perfection.
Trust me, this will keep your muffins light and fluffy!
Tips for Baking Perfect Muffins
Here are a few extra tips to ensure your muffins come out just right:
- Use room temperature ingredients. They blend better and create a nicer texture.
- Fill muffin cups about 3/4 full for proper rising. Avoid overfilling!
- Check doneness with a toothpick. If it comes out clean or with a few crumbs, they’re done!
Happy baking! Enjoy these warm with a little butter!
How to Make Pumpkin Walnut Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/4 tsp ground ginger (optional)
Wet Ingredients:
- 1 cup (230 g) pumpkin puree (canned or fresh)
- 1/2 cup (120 ml) vegetable oil or melted butter
- 1 cup (200 g) granulated sugar or brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Additions:
- 1/2 cup (60 g) chopped walnuts, plus additional halves for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Overall, you’ll spend around 40-45 minutes to enjoy delicious, warm muffins right out of the oven!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners or lightly grease each cup with cooking spray or butter.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is well mixed, as this will help the muffins rise evenly.
3. Mix the Wet Ingredients:
In a large bowl, combine the pumpkin puree, vegetable oil (or melted butter), granulated sugar (or brown sugar), eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well blended.
4. Join the Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Mix just until combined, taking care not to overmix. A few lumps are perfectly fine!
5. Add the Walnuts:
Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
6. Fill the Muffin Cups:
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 of the way full. For a nice touch, place a walnut half on top of each muffin before baking.
7. Bake the Muffins:
Pop your muffin tin into the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them towards the end of baking!
8. 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. Enjoy them warm or at room temperature!
These Pumpkin Walnut Muffins yield about 12 delightful treats, perfect for sharing or enjoying all week! They’re a great addition to autumn breakfasts or any cozy snack time! 🧡
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’d like to use fresh pumpkin, roast it until tender, scoop out the flesh, and puree it until smooth. This can add a fresh flavor to your muffins!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just make sure to thaw them before enjoying!
What Can I Substitute for Walnuts?
If you have nut allergies or simply don’t have walnuts on hand, you can substitute chopped pecans, sunflower seeds, or even leave them out entirely for a nut-free version!
Can I Make This Recipe Vegan?
Yes! To make these muffins vegan, substitute the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg) and use plant-based oil instead of butter. Also, ensure your sugar is vegan.
