Pumpkin-Walnut Muffins
Updated Oct. 12, 2023
- Total Time
- 50 minutes
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butter for greasing muffin tins
- 2eggs
- ½cup dark brown sugar
- ¼teaspoon cinnamon
- ¼teaspoon freshly grated nutmeg
- ¾cup fresh pumpkin puree (see instructions)
- 3tablespoons melted butter
- 1½cups flour
- 1½teaspoons baking powder
- ¾cup coarsely chopped toasted walnuts (see tip)
Nutritional analysis per serving (12 servings)
175 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 4 grams protein; 59 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Grease inside of 12 muffin tins, each with a ⅓-cup capacity.
- Step 2
Break eggs into mixing bowl and beat lightly. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin purée and melted butter, and blend.
- Step 3
Sift together flour and baking powder and beat them into egg mixture. Stir in walnuts.
- Step 4
Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full. Place tins in oven and bake 20 to 25 minutes.
- To toast walnuts, preheat oven to 350 degress. Scatter walnuts on a baking sheet and place in oven. Toast until lightly browned and crisp, about 10 minutes.
Private Notes
Comments
Part or all whole wheat flour makes a deeper flavoured muffin. I like to add 1/4 tsp ground ginger or 1/8 ginger and 1/8 allspice. The molasses taste of dark brown sugar is a bit strong. Light brown, raw, no coconut sugar all work well. My favourite variation substitutes a finely diced firm ripe pear for the walnuts.
I took all of MAP's excellent suggestions, and my only issue was that they were a little dry. The next batch I added an extra egg and some plain yogurt and turned down the oven temp to 375. They were much more moist and delicious!
Yes, I followed MAP's suggestions (plus yours to drop the temperature) plus doubled the recipe for 2 dozen muffins (we can finish off a dozen muffins pretty fast! and it uses most of a can of puree). Flavor was pretty good but a bit too dense and I used unsalted butter and I think missed it. Added around a cup of choc chips for the kids and that was a good addition (though they still did not love them). Will try next time your ideal of a bit of some yogurt and egg, thanks
Note this recipe does not make 12 normal-sized muffins. Not in my pretty conventional muffin tin, anyway. Even bumping up the pumpkin puree, the spices and the flour only yielded 9 muffins that did not look sad and lonely in the tin. Good flavors, though, and I added lots more walnuts and dried cranberries to boot.
I wish I had seen MAP’s note on the pear addition, as that would have been nice. I cut back on nuts and added half cup raisins. Batter was very stiff, but muffin was moist enough. The look on the tops was lumpy, so not very attractive. A good way to use up what was left over of a canned pumpkin—hate to toss it out! Nothing special, but serviceable with coffee in front of the fire on a snowy day!
The lack of salt in this recipe contributed to a rather bland flavor.