Pumpkin Nut Muffins are the warm embrace of autumn in a delightful baked treat. Imagine biting into a soft, fluffy muffin with a hint of cinnamon and nutmeg dancing on your palate while the comforting aroma fills your kitchen. Pumpkin cinnamon rolls recipe It’s like a cozy sweater for your taste buds, perfect for those crisp mornings when you need a little extra joy to start your day. brown butter pumpkin snickerdoodles cozy autumn pumpkin cookies. For more inspiration, check out this cinnamon apple muffins recipe.
These muffins hold a special place in my heart and my family’s breakfast table. Every October, I whip up a batch, filling our home with the scent of spiced pumpkin goodness. Friends and family gather, eagerly awaiting these delicious morsels that never fail to bring smiles and satisfied sighs.
Why You'll Love This Recipe
- These Pumpkin Nut Muffins are easy to prepare and come together in just one bowl
- The flavor is rich, combining sweet pumpkin with crunchy nuts for a delightful bite
- The warm, golden muffins look as good as they taste, making them perfect for sharing or enjoying alone
- They’re versatile enough to be served at breakfast, brunch, or as an afternoon snack
There was that one chilly morning when I brought these muffins to a family gathering. The way everyone devoured them left me feeling like a baking superstar as they begged for seconds and even thirds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Make sure it’s pure pumpkin and not pie filling for the right texture.
- All-Purpose Flour: A staple that binds everything together; you can replace some with whole wheat if preferred.
- Granulated Sugar: This adds sweetness; feel free to adjust based on your taste.
- Baking Soda: Essential for that lovely rise; always check it’s fresh for best results.
- Cinnamon: The star spice in this recipe; opt for fresh ground for more punch.
- Chopped Nuts (Walnuts or Pecans): Adds crunch and flavor; toast them slightly for an extra depth.
- Eggs: Two large eggs work best to bind the ingredients together beautifully.
- Vegetable Oil: For moisture; you can substitute with melted butter if desired.
- Milk: Choose whole milk for richness, but any type works in this recipe.
- Vanilla Extract: A splash goes a long way in enhancing flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray. This helps prevent any sticky situations later on.
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, eggs, vegetable oil, milk, and vanilla extract. maple-flavored pumpkin cookies Whisk until everything looks smooth and well blended; you want it creamy like a cozy fall day.
In another bowl, mix all-purpose flour, baking soda, cinnamon, and chopped nuts together. This ensures even distribution of dry ingredients throughout the batter; no one wants clumps of baking soda!
Gradually fold the dry mixture into the wet ingredients using a spatula. Be gentle! You want to keep that fluffy texture while ensuring there are no dry patches hiding away.
Scoop generous portions of batter into each muffin cup until they are about two-thirds full. You can use an ice cream scoop for even portions—who knew baking could be so delightful?
Bake the muffins in your preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. The aroma will fill your kitchen with warmth—just try not to drool too much while you wait.
Once baked, let them cool in the pan for five minutes before transferring them to wire racks. This allows them to set perfectly without losing their shape or warmth.
Now you’re ready to enjoy these delightful Pumpkin Nut Muffins! Whether paired with coffee or savored solo on crisp autumn days, they promise comfort in every bite.
You Must Know
- These Pumpkin Nut Muffins are not just delightful; they are the perfect blend of warm spices and nutty goodness
- Their moist texture and heavenly aroma will fill your kitchen, making it feel like fall all year round
- Plus, they’re a great way to sneak in some veggies!
Perfecting the Cooking Process
Begin by mixing dry ingredients first for even distribution, then add wet ingredients for a smoother batter. Bake at 350°F for about 20-25 minutes until golden brown.
Add Your Touch
Feel free to swap walnuts for pecans or add chocolate chips for extra sweetness. A touch of cinnamon or nutmeg can elevate the flavor profile.
Storing & Reheating
Store muffins in an airtight container at room temperature for up to three days. Reheat in the microwave for about 15 seconds for that fresh-out-of-the-oven warmth.
Chef's Helpful Tips
- To ensure moist muffins, don’t overmix the batter; a few lumps are okay
- Use fresh pumpkin puree instead of canned for better flavor and nutrients
- Remember to test doneness with a toothpick; it should come out clean!
Baking these muffins always brings back memories of chilly autumn mornings when my family would gather around the table, warm muffins in hand, sharing stories and smiles.
FAQ
Can I use canned pumpkin for these Pumpkin Nut Muffins?
Yes, canned pumpkin works well but opt for pure pumpkin puree without additives.
How can I make these muffins gluten-free?
Swap all-purpose flour with a gluten-free flour blend for delicious results.
What can I serve with Pumpkin Nut Muffins?
These muffins pair perfectly with cream cheese frosting or a dollop of yogurt. For more inspiration, check out this blueberry cream cheese muffins recipe.
Pumpkin Nut Muffins
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
Description
Indulge in the comforting flavors of Pumpkin Nut Muffins, a perfect blend of spiced pumpkin and crunchy nuts. These soft, fluffy muffins are ideal for crisp mornings, filling your home with a warm aroma that welcomes the fall season. Easy to make in just one bowl, they are perfect for breakfast, brunch, or an afternoon snack. Enjoy them fresh from the oven or save some for later; either way, they promise to bring joy to every bite.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 cup chopped walnuts or pecans
- 2 large eggs
- 1/4 cup vegetable oil (or melted butter)
- 1/4 cup milk (any type)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together pumpkin puree, sugar, eggs, oil, milk, and vanilla until smooth.
- In another bowl, combine flour, baking soda, cinnamon, and chopped nuts.
- Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
- Scoop batter into muffin cups until two-thirds full.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Let cool for five minutes in the pan before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
