Pumpkin Walnut Muffins are moist pumpkin muffins with walnuts and a crunchy topping. The perfect fall breakfast!
Originally posted October 1, 2012. Updated August 19, 2020.
Pumpkin muffins are definitely one of my favorite things about fall. There’s just something so comforting about a warm, spicy pumpkin muffin.
This is a really old recipe that I’ve made so many times because everyone in my house loves them. The muffins are just so fluffy and the walnuts add the perfect crunch.
I also really love my Pumpkin Banana Muffins, especially when I have a bunch of ripe bananas that need to get used.
Ingredients
- All purpose flour
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Unsalted butter
- Brown sugar
- Eggs
- Pumpkin puree – make sure it is pumpkin puree and not pumpkin pie filling. The only ingredients should be pumpkin.
- Vanilla
- Walnuts – you could use pecans in place of the walnuts if you prefer.
- Raw sugar – this is getting sprinkled on top to add a bit of a crunch. If you don’t have it, you can use granulated sugar or skip that step completely.
Instructions
- Preheat oven to 350F; line 18 muffin cups with paper liners
- Stir together flour, baking soda, cinnamon, nutmeg, and salt
- Beat butter and sugars together
- Add eggs, pumpkin puree, and vanilla
- Combine dry ingredients and wet ingredients and beat
- Fold in walnuts
- Divide batter among muffin cups
- Sprinkle raw sugar on top of each muffin
- Bake 20 – 22 minutes, until muffins are golden
Can You Freeze Pumpkin Walnuts Muffins?
Yes, you can freeze these muffins!
Once they are completely cool, put them in a freezer ziploc bag and make sure you squeeze all the air out. They will be fine in the freezer for up to 3 months.
To defrost them, just let them thaw at room temperature overnight. You can warm them in the microwave if you prefer your muffins to be warm.
More Pumpkin Recipes
- Pumpkin White Chocolate Blondies
- Pumpkin Roll Bars
- Pumpkin Waffles
- Pumpkin Pie Milkshakes
- Pumpkin Pudding Snickerdoodles
- Classic Pumpkin Pie
Pumpkin Walnut Muffins
Ingredients
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 (15 ounce) can pure pumpkin puree
- 1 teaspoon vanilla
- 1 cup walnuts
- 2 tablespoons raw sugar
Instructions
- Preheat oven to 350F. Line 18 muffin cups with paper liners.
- In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a stand mixer fitted with a paddle attachment, beat together butter, sugar, and brown sugar until light and fluffy.
- Add eggs, one at a time, pumpkin puree, and vanilla. Beat until fully incorporated.
- Add flour mixture and beat until combined.
- Use a rubber spatula to fold in walnuts.
- Divide batter among the prepared muffins cups.
- Sprinkle raw sugar on top of each muffin.
- Bake 20 - 22 minutes, or until golden and a toothpick inserted into the center of the muffins comes out clean.
- Let cool completely before serving.
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Jen @ Jen's Favorite Cookies says
There are not many ways to make a pumpkin recipe even better… walnuts are one of the few! Love this!!
Alyson says
Bahahahahaha! Licking the counter!! Your boys crack me up :)
Dorothy @ Crazy for Crust says
Gosh. I hate it when stuff falls in my cart. Sometimes I wish something cool would, like a new ring or camera lens. That never happens though. ;) These muffins are gorgeous!
Julie @ Table for Two says
LOL I like that holiday ;) great combination of pumpkin and walnuts together! we were on the muffin train today!
Tracey says
Ha! You’re so right, pumpkin is everywhere today and I’m definitely on the bandwagon… The brown sugar on top of these sounds so awesome! Oh, and ps – I totally want to be a fly on the wall at your house. The image of your 2 year old licking batter off the counter = priceless.
Rachel @ Baked by Rachel says
I didn’t realize it was a requirement… I totally failed but these are perfect
Cassie says
Haha! Yay for October and pumpkin! Love the walnuts in these muffins!
Jessica@AKitchenAddiction says
Bring on the pumpkin!