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.