Pumpkin Nut Muffins
These delicious pumpkin nut muffins offer a perfect solution to incorporate more pumpkin into your diet while enjoying a moist, flavorful treat that's ideal for breakfast or snacking. With the perfect balance of warm spices, crunchy nuts, and tender pumpkin, these muffins capture the essence of autumn in every bite.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Wire Rack
Ingredients
For the muffin batter
- 1¾ cups all-purpose flour or substitute with 1:1 gluten-free flour blend
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup pure pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- ½ cup vegetable oil or substitute with melted coconut oil
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- ¼ cup milk dairy or plant-based
- 1 tsp vanilla extract
- 1 cup chopped pecans can substitute with walnuts or almonds
For the optional crumb topping
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- 3 tbsp unsalted butter melted
- ⅓ cup finely chopped pecans
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease well with cooking spray. Measure all ingredients beforehand to streamline the mixing process.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This thorough mixing ensures the spices and leavening agents distribute evenly throughout your muffins.
- In a large bowl, whisk together the pumpkin puree, eggs, oil, granulated sugar, brown sugar, milk, and vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula just until combined. Stop when you no longer see dry flour streaks but can still see a few small lumps.
- Fold in ¾ cup of the chopped pecans, reserving the remaining ¼ cup for topping. For enhanced nutty flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the batter.
- If using the crumb topping, combine the flour, both sugars, and cinnamon in a small bowl. Pour in the melted butter and mix with a fork until crumbly. Stir in the remaining chopped pecans.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If using, sprinkle the crumb topping generously over each muffin, pressing slightly to adhere.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking to ensure even browning.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a healthier version, you can reduce sugar by up to 25% without significantly impacting texture. You can also substitute half the oil with unsweetened applesauce to reduce calories while maintaining moisture.
These muffins freeze exceptionally well for up to 3 months. Thaw overnight in the refrigerator or microwave individual muffins for 30-45 seconds from frozen.
Using pumpkin pie filling instead of pure pumpkin puree will make your muffins too sweet and change the spice balance.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 4gFat: 18gSaturated Fat: 3.5gCholesterol: 40mgSodium: 220mgFiber: 2gSugar: 21gVitamin A: 50IUVitamin C: 2mgCalcium: 4mgIron: 8mg
Tried this recipe?Let us know how it was!