Pumpkin Walnut Muffins
Soft, fluffy and a little nutty, these Pumpkin Walnut Muffins are a lovely morning (or afternoon) treat that you can enjoy every day. With a little hint of orange and the perfect amount of pumpkin pie spice to get you in the mood for fall.
This one of the first recipes I published within weeks of launching this website back in 2013. After realizing that I don’t have copies of the original pictures, they were long overdue for an overhaul, but the recipe is still just as good.
What I love most about these muffins is when they fresh out of the oven and still warm. I like to cut in half and spread creamy English butter on each piece (see the pic above). When they are not warm, I pop one in the microwave for about 10-15 seconds and it warms it just enough which I find, also enhances the flavors.
PUMPKIN WALNUT BREAD OPTION
This pumpkin walnut muffin recipe can easily be turned into a pumpkin walnut bread recipe. Follow the recipe to step 4, grease a loaf pan and add the batter, smoothing the top. Bake at 350°F/175°C for 1 hour or until a toothpick comes out clean when inserted into the center.
When it comes to the choice of nuts, you can use whatever you like. Pecans are a delicious option, or you can leave them out completely if you are sensitive or have a nut allergy.
More Pumpkin Recipes (from left to right per the pictures above)
- Roasted Pumpkin and Root Vegetable Soup
- Pumpkin Nutella Swirl Muffins
- Pumpkin Risotto Stuffed Acorn Squash
- Halloween Pumpkin Spiced Applesauce Spider Cupcakes
- Pumpkin Ricotta Ravioli
- Pumpkin Turtle Cheesecake
If you’ve made these Pumpkin Walnut Muffins, or any other recipe, leave a comment below. I love to hear from my readers.
Pumpkin Walnut Muffins
Pumpkin and orange make a delicious combination in these muffins along with a crunchy bite from the walnuts.
Ingredients
- 1 ½ cups (194 grams) all-purpose flour
- 1 3/4 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cups (150 grams) granulated sugar
- 2 large eggs, room temperature
- 1 cup (216 grams) can pumpkin puree
- ¼ (75 ml) cup vegetable oil
- ¼ cup (75ml) orange juice
- ½ cup (65 grams), plus 2 tablespoons chopped walnuts
Instructions
- Preheat oven to 350°F/175°C. Add muffin liners to a 12 count muffin tin.
- Add flour, pumpkin pie spice, baking soda, baking powder, salt and ½ cup (65 grams) walnuts to a mixing bowl.
- To a separate mixing bowl, add the eggs, sugar, pumpkin, oil and juice. Beat until blended. Add the flour mixture to pumpkin mixture in 3 batches stir until moistened between each addition.
- Using an ice cream scoop, fill each muffin cup 3/4 full. Sprinkle the tops with remaining walnuts. Bake for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.
- Cool in the muffin tins on a wire rack for 10 minutes then remove to cool completely.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 131Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 31mgSodium 222mgCarbohydrates 15gFiber 1gSugar 2gProtein 3g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
31 Comments on “Pumpkin Walnut Muffins”
These muffins are delicious and easy to make. We use black walnuts which have a unique, delicious taste.
Black walnuts are a delicious option, thank you for sharing and I’m glad you enjoyed the muffins.
I’m confused by the second ingredient: “1 3/4 tablespoons pumpkin pie spice 1 ¾ teaspoons”. Which is it? Tablespoons, teaspoons. or both? I have all the other dry ingredients ready but don’t want to ruin it with the wrong amount of spice.
I’m not sure how the extra text got there, but the correct measurement is 1 3/4 teaspoons of pumpkin pie spice. I’ve corrected the recipe. Enjoy 🙂
I am still confused is 1 3/4 teaspoon (meaning almost 2 teaspoons of spice) or is it 3/4 teaspoon. Thanks for the clarification, excited to try these tomorrow!
Yes, it is 1 + 3/4 teaspoons (almost 2 teaspoons) of pumpkin pie spice. Let me know if you have any more questions and enjoy 🙂
My new favorite fall muffin. So moist and tasty and not too sweet.
They’re my favorite too. I’m glad you enjoyed them
Yes, I just did this yesterday and it worked well. Please come back and leave a final comment and let me know how they turned out. Enjoy!
I made your Pumpkin Walnut Muffins, only made it in the loaf.. They are the best I’ve ever had. So moist that they melt in your mouth..
I’m so happy you loved the loaf, thank you for sharing this 🙂
Looks perfect for an evening snack!
Yes, they would be lovely for this
These were great, moist and not too sweet. I’m in the fall mood now!
I love these muffins for the same reasons too. Thank you for the lovely comment.
Can I substitute whole wheat flour & would it be the same amount?? Making for a diabetic person
I haven’t tested the recipe with whole wheat flour, but do believe it would work.
If I am using fresh pumpkin, not canned, do I need to adjust the recipe?
You will need to cook the fresh pumpkin first then mash or puree. To cook, peel the pumpkin, remove seeds, cut into chunks and boil the same way you would make mashed potatoes. When you have done this, it will be the same as canned then follow the recipe as written. Let me know if you have anymore questions.
I am making these this morning with pumpkins we grew. It is better to roast pumpkins in the oven rather than boil them like potatoes. Even steamed they retain moisture. Roasting them allows moisture to evaporate and the even taste sweeter
I love the walnuts. These muffins are very moist and delicious. The recipe makes 12 regular sized muffins. I think I will also try it with chocolate chips.
I think chocolate chips would be delicious. Thanks for stopping by.
These look delicious. I was wondering what I can use in place of the orange juice. I never have orange juice in the house since no one drinks it. Thanks
Hi Beverly, you could just substitute water for the OJ. Thank you for stopping by 🙂
This looks so delicious! I love the addition of walnuts…such a perfect fit of two great flavors…thanks for sharing!
Thank you for visiting Jodee.
Sounds yummy, about to give them a try for tomorrow morning. How should I store these? Airtight container in fridge, or is fridge not necessary?
Hi,
If you’re baking them tonight (like I did) and then eating them tomorrow morning, just store them in the muffin tin with a clean dish towel covering them. After that, line the bottom of a plastic container with paper towels. Line up your muffins, then top with another layer of paper towels before sealing with the lid. The paper towels will absorb the extra moisture, and your muffins will retain most of their texture and flavor.
Thank you and happy cooking!
Janette
I forgot to add, you can store them in the container on the counter for 2 days, then they must be refrigerated, for up to a week.
Thank you!
Janette
Fantastic! Happy Thanksgiving to you too!
Wonderful, thank you so much. My house smells GREAT right now. Happy Thanksgiving!