Pumpkin-Walnut Muffins
Updated October 11, 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
2 eggs
½ cup dark brown sugar
¼ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¾ cup fresh pumpkin puree (see instructions)
3 tablespoons melted butter
1 ½ cups flour
1 ½ teaspoons baking powder
¾ cup coarsely chopped toasted walnuts (see tip)
Nutritional analysis per serving
20 grams carbs; 36 milligrams cholesterol; 175 calories; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 1 gram fiber; 59 milligrams sodium; 4 grams protein; 7 grams sugar
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.
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
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!
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.