Soft, fluffy and a little nutty, these Pumpkin Walnut Muffins are a lovely morning (or afternoon) treat that you can enjoy every day.

Pumpkin walnut muffins on a rack with 1 on top

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.

A pumpkin walnut muffin cut in half spread with butter

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 Muffins on a cooling rack

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) 

If you’ve made these Pumpkin Walnut Muffins, or any other recipe, leave a comment below. I love to hear from my readers.

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Yield: 12

Pumpkin Walnut Muffins

A pumpkin walnut muffin on top of other muffins

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

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 ½ cups (225 grams) all-purpose flour
  • 1 3/4 tablespoons pumpkin pie spice 1 ¾ teaspoons
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ cups (140 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

  1. Preheat oven to 350°F/175°C. Add muffin liners to a 12 count muffin tin.
  2. Add flour, pumpkin pie spice, baking soda, baking powder, salt and ½ cup (65 grams) walnuts to a mixing bowl.
  3. 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.
  4. 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.
  5. Cool in the muffin tins on a wire rack for 10 minutes then remove to cool completely.

Nutrition Information

Yield

12

Serving Size

1

Amount 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.