Pumpkin Walnut Muffins – 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.
- All-purpose flour
- Baking soda
- Unsalted butter
- Granulated sugar
- Brown sugar
- Pumpkin puree
- Raw Sugar
- 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
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- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 (15 ounce) can pure pumpkin puree
- 1 teaspoon vanilla
- 1 cup walnuts
- 2 tablespoons raw sugar
- 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.