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–+ servings
Pumpkin nut muffins 1

Pumpkin Nut Muffins

These deliciously moist pumpkin nut muffins combine the perfect ratio of pumpkin puree to spices, creating that warm, comforting taste we all crave during autumn. Whether you're looking for a nutritious breakfast option or a satisfying afternoon treat, these muffins will become your new fall favorite.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Fall
Servings 12 muffins
Calories 265 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Rubber Spatula
  • Wire Cooling Rack

Ingredients
  

Muffin Batter

  • 1 3/4 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil or melted coconut oil for a subtle coconut undertone
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar dark brown sugar adds deeper molasses notes
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 cup chopped pecans walnuts work wonderfully as an alternative

Optional Streusel Topping

  • 1/3 cup all-purpose flour
  • 3 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 3 tbsp cold butter cubed
  • 1/4 cup chopped pecans

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease generously with cooking spray. Arrange all ingredients in order of use to streamline the process.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  • In a large bowl, whisk together the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
  • Gradually fold the dry ingredients into the wet ingredients, using a rubber spatula with gentle, sweeping motions. Mix just until combined – approximately 12-15 folds should do it.
  • Gently fold in ½ cup of the chopped pecans, reserving the remaining ¼ cup for topping.
  • If using the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the remaining chopped pecans.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle with the streusel topping if using.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a healthier version, try these substitutions:
  • Replace all-purpose flour with white whole wheat flour or a 50/50 blend
  • Reduce sugar to ⅓ cup each of white and brown sugar
  • Substitute vegetable oil with unsweetened applesauce
  • Add 2 tablespoons of ground flaxseed for an omega-3 boost
Storage tips:
  • Room Temperature: Store in an airtight container with a paper towel for up to 3 days
  • Refrigeration: Store in a sealed container for 5-7 days
  • Freezing: Wrap individually and freeze for up to 3 months

Nutrition

Calories: 265kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 2gCholesterol: 31mgSodium: 220mgFiber: 2gSugar: 17gVitamin A: 70IUIron: 8mg
Keyword Pumpkin Muffins, Fall Baking, Pecan Muffins, Autumn Treats, Breakfast Muffins
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