Pumpkin Walnut Muffins are moist, comforting and a little nutty. These muffins will spice up any chilly morning along with your morning coffee for a delicious, seasonal breakfast.
A closeup of a muffin showing all the walnuts
There’s nothing better than waking up to homemade muffins with a hot cup of tea or coffee on these chilly Autumn mornings. I like to keep a big batch of muffins on hand for this very reason, or to enjoy with a cup of afternoon tea.
A muffin on a fun white plate with a pan of muffins in background
A happy accident happened one day when I was making these muffins. I added 1/2 cup of orange juice to see if it would add anything to the flavor. It’s didn’t, but it did do, was enhance the flavor and now I can’t make them without the OJ. I also like a little crunch to my muffins, whether it’s a topping or inside, walnuts are the perfect nut for these.
All the ingredients needed to make these muffins

This recipes just happens to make 30 muffins, which is an odd number because muffin pans hold 12 muffins. So what I did was, I made 2 batches. The first batch was 2 full muffin tins of 24, then a second batch of 6. Or you can refrigerate the leftover batter for another day, the choice is  yours of how many you want to bake off at a time.


Pumpkin walnut bread option

You could easily turn this muffin recipe into a pumpkin walnut bread recipe. Follow the recipe to step 5. Grease a loaf pan and add the batter. Bake at 350°F/175°C for 1 hour or until a toothpick comes out clean when inserted into the center.


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Yield: 30

Pumpkin Walnut Muffins

Moist, comforting and a little nutty. These pumpkin walnut muffins will spice up any chilly morning along with your morning coffee for a delicious, seasonal breakfast.

Pumpkin and orange make a delicious combination in these muffins along with a crunchy bite from the walnuts.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 3 cups all-purpose flour
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 1 1/2 cups fine baking sugar
  • 1-15 oz can pumpkin puree
  • 4 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice
  • 1 cup plus 3 tablespoons chopped walnuts


  1. Preheat oven to 350°F/175°C. Add muffin liners to 2 muffin tins.
  2. Add flour, pumpkin pie spice, baking soda, baking powder, salt and 1 cup walnuts to a large mixing bowl.
  3. In a separate mixing bowl, combine sugar, pumpkin, eggs, oil and juice. Beat until blended. Add the flour mixture to pumpkin mixture in 3 batches stir until moistened between each addition.
  4. Using an ice cream scoop, fill each muffin cup 3/4 full. Top with remaining walnuts. Bake for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.
  5. Cool in the muffin tins on wire racks for 10 minutes then remove to cool completely.

Nutrition Information



Amount Per Serving Calories 191Saturated Fat 3gCholesterol 21mgSodium 198mgCarbohydrates 30gProtein 2g




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