Pumpkin Nut Muffins
Infused with the cozy warmth of autumn spices and packed with crunchy nuts, these Pumpkin Nut Muffins are the ultimate seasonal treat that’s perfect for breakfast, snacking, or dessert. Made with smooth pumpkin puree, a blend of cinnamon, nutmeg, and cloves, and sweetened with both granulated and brown sugar, these muffins deliver a rich flavor profile that’s irresistibly comforting. The addition of chopped walnuts or pecans adds texture and richness, while the moist, tender crumb ensures every bite is delightful. Ready in just 35 minutes, these muffins are easy to prepare and bake, making them an ideal option for busy mornings or last-minute gatherings. Whether enjoyed warm from the oven or at room temperature, these muffins are a delicious way to celebrate the flavors of fall. Perfect for pumpkin lovers and pastry enthusiasts alike, this recipe is a seasonal must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 2 large Eggs
- 1 cup Pumpkin puree
- 0.5 cup Vegetable oil
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, beat the two eggs lightly. Add the pumpkin puree, vegetable oil, milk, and vanilla extract, and then mix until well combined.
Pour the wet ingredients into the bowl of dry ingredients and mix gently until just combined. Do not overmix; the batter will be thick.
Fold in the chopped nuts carefully to ensure even distribution.
Spoon the muffin batter evenly into the prepared muffin cups, filling each about three-quarters full.
Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
Serve warm or at room temperature, and enjoy these delicious Pumpkin Nut Muffins!
Nutrition Facts
Calories |
4029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 566.9 g | 206% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 356.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 454 mg | 35% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
