Easy Pumpkin Walnut Muffins
Soft, fluffy, and studded with crunchy nuts, these easy pumpkin walnut muffins are a cozy fall treat. Infused with warm cinnamon, pumpkin pie spice, and a hint of orange, they come together quickly for the ultimate autumn breakfast or afternoon snack.
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.
Video
Nutrition
Serving: 1 | Calories: 235kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g