Pumpkin Walnut Muffins Recipe
Overview
Enjoy the delightful flavors of fall with these Pumpkin Walnut Muffins, perfect for breakfast, brunch, or a quick snack. Moist pumpkin batter, toasted walnuts, and a sweet crumb topping make these muffins a crowd-pleaser. This recipe yields 24 muffins, so it’s ideal for sharing with family and friends!
- Total Time: 55 minutes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Servings: 24 muffins
Ingredients
| For the Crumb Topping | For the Muffins |
|---|---|
| 1 cup all-purpose flour | 1 cup granulated sugar |
| 1/2 cup granulated sugar | 1/2 cup ground walnuts |
| 1/2 cup light brown sugar | 1 1/2 tsp ground cinnamon |
| 1/2 cup dark brown sugar | 1 tsp ground ginger |
| 1/4 tsp ground cinnamon | 1/8 tsp ground allspice |
| 1/8 tsp ground allspice | 1/4 tsp ground allspice |
| 1/4 tsp salt | 1 tsp baking soda |
| 1/2 cup unsalted butter | 1/2 tsp salt |
| 2/3 cup walnuts, toasted | 1 cup pumpkin puree |
| 2 large eggs | |
| 1/2 cup unsalted butter, melted | |
| 1/2 cup walnut oil |
Instructions
-
Prepare the Crumb Topping:
- In a medium bowl, whisk together flour, granulated sugar, brown sugars, cinnamon, allspice, and salt.
- Add unsalted butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Set aside.
-
-
Toast the Walnuts:
- Preheat the oven to 350ยฐF (175ยฐC).
- Spread sliced walnuts on a baking sheet and bake for 5-10 minutes, stirring once or twice, until lightly browned and fragrant. Let cool.
-
Prepare the Muffin Batter:
- Keep the oven at 350ยฐF (175ยฐC). Line 24 muffin cups with paper liners or coat with vegetable oil spray.
- In a medium bowl, combine granulated sugar, flour, ground walnuts, cinnamon, ginger, allspice, baking soda, and salt. Whisk gently to blend.
- In a large bowl, whisk together pumpkin puree, eggs, melted butter, and walnut oil until well blended.
- Stir in the toasted walnuts.
- Add the flour mixture to the pumpkin mixture and stir until just combined. Be careful not to overmix.
-
Bake the Muffins:
- Spoon the batter into the prepared muffin cups, filling each about three-fourths full.
- Sprinkle the crumb topping evenly over each muffin.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
-
Serve:
- Cool the muffins in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve slightly warm or at room temperature.
-
Enjoy:
- These Pumpkin Walnut Muffins are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Nutritional Information (Per Serving)
- Calories: 287.2
- Fat: 14.5g
- Saturated Fat: 4.7g
- Cholesterol: 50.5mg
- Sodium: 202.6mg
- Carbohydrates: 37.6g
- Fiber: 1g
- Sugar: 25.7g
- Protein: 3.4g
Tips for Success
- Ensure not to overmix the batter to keep the muffins tender.
- Toasting walnuts enhances their flavor; watch them carefully to prevent burning.
- Customize the sweetness by adjusting the amount of sugar according to your preference.
These Pumpkin Walnut Muffins are a delicious treat that captures the essence of autumn in every bite. Perfect for gatherings or just a cozy morning at home, they’re sure to become a favorite in your baking repertoire!
