Easy Pumpkin Walnut Muffins
Soft, fluffy and studded with crunchy nuts, my Easy Pumpkin Walnut Muffins are a great quick, fall breakfast or afternoon treat. Infused with a bright hint of orange zest and warm pumpkin pie spice, they capture everything you love about autumn baking in a single bite!
Originally published way back in 2013, this recipe is a true reader favorite. See the reviews below!
Table of Contents
Why You’ll Love These Muffins
There is nothing quite like biting into a pumpkin muffin straight from the oven. I love to cut them in half and spread creamy English butter across each warm piece. If they have cooled down, simply pop one in the microwave for 10 to 15 seconds to reactivate the spices and bring back that fresh-baked texture.
Ingredients and Flavor Notes
The secret to these muffins is balancing the earthy sweetness of pumpkin puree with a fragrant kick of pumpkin pie spice (with cinnamon, ginger, nutmeg and allspice) and a subtle whisper of orange. The walnuts add the perfect textural contrast to the soft, tender crumb.
Optional additions
- Dried cranberries
- Chocolate chips
Nut Substitutions
Feel free to swap out the walnuts for pecans, or leave them out entirely if you are sensitive or have a nut allergy.
Baking Tips
- Measure flour accurately: Gently spoon your flour into the measuring cup and level it off with a knife. Scooping directly from the bag packs down the flour, which can make the muffins dense rather than light and fluffy.
- Don’t overmix the muffin batter: When combining the wet and dry ingredients, stir just until moistened. A few small lumps are totally fine. Overmixing activates the gluten in the flour and leads to tough, rubbery muffins.
- Room temperature ingredients: Using room temperature eggs helps them incorporate smoothly into the wet mixture without seizing up the oil, ensuring an even emulsion and a better rise in the oven.
How to Turn this into Pumpkin Bread
You can easily transform this batter into a loaf. Follow the recipe instructions up to the baking step, then pour the batter into a greased loaf pan and smooth the top. Bake at 350°F/175°C for 1 hour or until a toothpick comes out clean when inserted into the center.
How to Store Pumpkin Muffins
Because these muffins are so wonderfully moist, proper storage is key to keeping that fresh texture.
- Room Temperature: Store them in an airtight container lined with a paper towel (to absorb any excess moisture) for up to 3 days.
- Freezing: Wrap individual muffins tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Just thaw at room temperature or warm gently in the microwave before serving.
More Fall Pumpkin Recipes
Sweet
Savory
- Pumpkin Ricotta Ravioli
- Pumpkin Risotto Stuffed Acorn Squash
- Roasted Pumpkin and Root Vegetable Soup
Easy Pumpkin Walnut Muffins
Video
Ingredients
- 1 ½ cups (194 grams) all-purpose/plain flour
- 1 ¾ teaspoons (3.5 grams) pumpkin pie spice
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (2.5 grams) baking powder
- ¾ teaspoon salt
- ¾ cup 150 grams granulated sugar
- 2 large eggs, room temperature
- 1 (216 grams) can pumpkin puree
- ¼ cup (75 ml) cup vegetable oil
- ¼ cup (75ml) orange juice
- ½ cup (65 grams) + 2 tablespoons chopped walnuts
Instructions
- Preheat oven to 350°F / 175°C. Line a 12-count muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, spice mix, baking soda, baking powder, salt, and ½ cup of the chopped walnuts.
- In a separate bowl, beat the eggs, granulated sugar, pumpkin puree, vegetable oil, and orange juice until well blended.
- Add the dry flour mixture to the wet pumpkin mixture in 3 batches, stirring gently just until moistened between each addition (be careful not to overmix!).
- Using an ice cream scoop, fill each muffin liner about three-quarters full. Sprinkle the tops with the remaining 2 tablespoons of chopped walnuts.
- Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan on a wire rack for 10 minutes, then transfer them directly to the rack to cool completely.
What are the ingredients for making a crumblely topping for the muffins
My favorite crumb topping is just a basic one with 1/2 cup flour, 1/2 cup sugar (white or brown), 4 tablespoons butter, 1/2 teaspoon cinnamon if you like. Sprinkle on before baking, enjoy.
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
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
Wonderful, thank you so much. My house smells GREAT right now. Happy Thanksgiving!