Pumpkin Nut Muffins

Pumpkin Nut Muffin


Pumpkin Nut Muffins

Move over banana nut muffins, there’s a new kid in town. This is Jenny from Honey and Birch and today I’m sharing with you my pumpkin nut muffin recipe. It is perfect for autumn baking projects!

I love making these pumpkin nut muffins. This recipe came about one day when I wanted to make my favorite banana nut muffins but my bananas weren’t ripe enough. I had the idea to substitute pumpkin and it was the best decision ever.

Pumpkin Nut Muffin

When these muffins go in the oven, my entire home fills with that delicious pumpkin pie spice smell. I then immediately start dreaming about fall, which is my favorite season. I am one of those people that can never get enough pumpkin spice everything. If you ever want a taste of that pumpkin pie spice, these muffins are for you.

The pumpkin puree makes these muffins incredibly moist; I often skip putting butter on them because you really don’t need it. Grab a cup of coffee and a muffin and you have the perfect fall breakfast!

Pumpkin Nut Muffin

Pumpkin Nut Muffins

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup packed dark brown sugar
  • 1 1/2 sticks unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 15 ounce can pumpkin puree
  • 1 cup chopped walnuts, separated into 2 half cups

Makes 15-16 muffins.

Pumpkin Nut Muffin

Directions

Preheat oven to 375 degrees and lightly grease your muffin tin.

Combine flour, baking soda and salt in a bowl and set aside.

Place 1 cup pumpkin puree and the brown sugar to a mixing bowl and whip with an electric mixer approximately 3 minutes.  Add the melted butter,  vanilla and beat. eggs, and one at a time

Pumpkin Nut Muffin

Slowly mix in the set aside dry ingredients, cinnamon and pumpkin pie spice until just mixed.  Fold in a 1/2 cup of walnuts and the remaining pumpkin puree with a rubber spatula.

Spoon the batter into the muffin tins until 3/4 full.

Put in oven and bake for 5 minutes, then remove.  Sprinkle remaining nuts over partly cooked batter and return to oven.  Bake approximately 15-18 minutes, or until a toothpick stuck in the middle of the muffin comes out clean.  Let cool before removing from muffin pan.

Pumpkin Nut Muffin

Find more fall pumpkin recipes here:

pumpkin-spice-cake

Pumpkin Spice Cake

pumpkin pie cupcakes

Pumpkin Pie Cupcakes

pumpkin fudge

Pumpkin Fudge

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Comments

  1. 1

    I love pumpkin so much! Your pumpkin muffins look so tasty. I am excited for fall and the great flavors that come with it. Found you from the Friday Palooza party!