These pumpkin walnut muffins are moist, flavorful, and perfect for fall! With sweet pumpkin and crunchy walnuts, they’re a tasty treat for breakfast or a snack.
Every bite feels like a cozy hug, and the smell while they’re baking is hard to beat. I love having a warm muffin with my coffee—it’s a little celebration every time!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you’re looking to make them gluten-free, use a 1:1 gluten-free flour blend instead!
Granulated Sugar: Regular sugar works well here, but you can swap in brown sugar for added moisture and a slight caramel flavor, or use coconut sugar for a healthier option.
Pumpkin Puree: Canned pumpkin is super convenient, but you can make your own by roasting fresh pumpkin and pureeing it. Just be sure to remove the seeds and skin first!
Walnuts: If you have nut allergies, you could make these muffins without nuts or replace them with seeds like pumpkin or sunflower seeds for crunch!
How Do I Cream Butter and Sugar to Perfection?
Creaming your butter and sugar is vital for fluffy muffins! Here’s how to do it right:
- Use room temperature butter; it should be soft but not melted.
- Beat the butter and sugar together using a mixer on medium speed for 2-4 minutes, until the mixture is light and fluffy.
- Be patient; this process helps to incorporate air and gives your muffins a wonderful texture.
Mixing effectively here sets the stage for delightful muffins!
How to Make Pumpkin Walnut Muffins
Ingredients You Will Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup milk (or buttermilk)
- 1 teaspoon vanilla extract
- 1 cup 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 that, you’ll let the muffins cool for a few minutes before enjoying them. Overall, you’re looking at around 40-50 minutes from start to finish. Perfect for a cozy morning treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important so your muffins will bake evenly. Line a muffin tin with paper liners or lightly grease it with cooking spray.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This combo brings a cozy flavor to your muffins, so mix it well!
3. Cream Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter and sugar together until the mixture is light and fluffy. This will take about 2-3 minutes. This step helps to incorporate air into the batter, making your muffins fluffy!
4. Add Eggs and Pumpkin:
Beat in the eggs one at a time until well mixed. Then, stir in the pumpkin puree and vanilla extract until everything is combined nicely.
5. Combine Dry and Wet Ingredients:
Now, alternate adding the flour mixture and milk to the pumpkin mixture. Start with a bit of the flour mix, then add some milk, and repeat until everything is combined. Be gentle and don’t overmix; a few lumps are okay!
6. Fold in Walnuts:
Gently fold the chopped walnuts into the batter. This adds a wonderful crunch and flavor to the muffins.
7. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a few extra walnut pieces on top of each muffin for a lovely finish.
8. Bake:
Pop your muffin tin into the preheated oven and bake for 20-25 minutes. Check if they’re done by inserting a toothpick in the center; if it comes out clean, they’re ready!
9. Cool:
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them cool evenly.
10. Serve and Enjoy:
Your delicious pumpkin walnut muffins are ready to enjoy! Serve them warm for the best taste, or let them cool completely and enjoy them at room temperature. Happy baking!
These moist, warmly spiced muffins with a crunchy walnut topping are perfect for cozy mornings or snack time!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast a pumpkin until tender, scoop out the flesh, and blend until smooth. Just ensure it’s properly cooked, and you’ll get a delicious fresh taste in your muffins!
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 them to last longer, you can freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Substitute the Walnuts with Something Else?
Yes! If you have nut allergies, you can omit the walnuts entirely or replace them with seeds like pumpkin or sunflower seeds for some crunch. Chopped chocolate or dried fruit can also be a delicious alternative!
What Can I Do If My Muffins Are Too Dense?
If your muffins turn out too dense, it might be due to overmixing the batter. Be sure to mix just until combined. Also, check that your baking powder and soda are fresh, as expired leavening agents can lead to dense results!