These Pumpkin Walnut Muffins are a cozy treat, perfect for fall! Made with tender pumpkin and crunchy walnuts, they’re both tasty and hearty.
Every bite is like a warm hug, and the smell while baking is unbeatable! I love enjoying them with a cup of coffee—it’s the best way to start the day!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend instead. Just make sure it contains xanthan gum for better texture!
Pumpkin puree: Canned pumpkin is super convenient, but fresh pumpkin works too! Just roast and puree a pumpkin, then measure it out. Make sure to drain any excess moisture if using fresh!
Walnuts: They add crunch and flavor. If you’re not a fan of walnuts, pecans or sunflower seeds are great substitutes. For nut allergies, just skip them altogether or use chocolate chips instead for a sweet twist.
Butter: Unsalted butter gives the best flavor here but if you’re in a pinch, you can use margarine or coconut oil. Just remember, oil will make the muffins a bit denser.
How Do I Make Sure My Muffins Turn Out Light and Fluffy?
The key to light and fluffy muffins is in the mixing process! Overmixing can lead to tough muffins, so be gentle. Here’s how to do it right:
- Mix the wet ingredients and sugar thoroughly, making sure your butter is soft for easy blending.
- When adding the dry ingredients, fold them in gently with a spatula until just combined. It’s okay if there are a few lumps!
- Don’t forget to check your baking time—overbaking will dry them out. A toothpick inserted should come out with a few moist crumbs, not wet batter.
With these tips, you’ll be on your way to making perfect pumpkin walnut muffins! Enjoy them fresh out of the oven or as a tasty breakfast treat later on!
How to Make Pumpkin Walnut Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (245g) canned pumpkin puree
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
- 3/4 cup (75g) chopped walnuts, plus extra for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After baking, let the muffins cool for a few minutes before serving. Total time is around 40-45 minutes—you’ll have delicious muffins ready in no time!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or cooking spray to prevent sticking.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. This helps to ensure the spices and leavening agents are evenly distributed. Set the bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or a whisk to beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step helps incorporate air for a lighter muffin.
4. Add the Eggs:
Add the eggs, one at a time, to the butter mixture, making sure to beat well after each addition. This helps combine everything perfectly!
5. Mix in the Wet Ingredients:
Stir in the canned pumpkin puree, milk, and vanilla extract until everything is combined smoothly. Feel free to use a spatula for this step if it’s easier!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make your muffins tough! A few lumps are perfectly fine.
7. Add Walnuts:
Fold in the chopped walnuts carefully. This adds a lovely crunch and flavor to your muffins.
8. Fill the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This will allow the muffins to rise nicely while baking.
9. Top with Walnuts:
For an extra touch, sprinkle some walnut halves on top of each muffin before baking!
10. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
11. Cool:
Once baked, remove the muffins from the oven. Let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
12. Enjoy!
Serve the muffins warm or at room temperature. They’re perfect for breakfast, a snack, or even dessert. Enjoy your delicious pumpkin walnut muffins!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just roast and puree a fresh pumpkin, then measure out one cup for the recipe. Make sure to drain any excess moisture to keep your muffins from getting soggy.
Can I Substitute the Walnuts?
Definitely! If you’re not a fan of walnuts, you can use pecans, sunflower seeds, or even chocolate chips for a sweeter option. Just make sure to adjust based on your preferences!
How Can 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 zip-top bag for up to 3 months. Just thaw overnight in the fridge and heat in the microwave when ready to enjoy!
Can I Make These Muffins Vegan?
Yes! You can substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit until it thickens) and use a plant-based butter or oil. For the milk, any non-dairy milk will work perfectly!
