Pumpkin Walnut Muffins
Delicious and cozy Pumpkin Walnut Muffins, perfect for autumn mornings and snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup sugar (or brown sugar for added depth)
- 1/2 cup chopped walnuts
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mix the pumpkin puree, sugar, and eggs until smooth.
- Add the vegetable oil and vanilla extract, stirring well to combine.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Then fold in the chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For light and fluffy muffins, be careful not to overmix the batter. Use a toothpick to check for doneness.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg