Pumpkin Walnut Muffins
These pumpkin walnut muffins are perfect when you are looking for a tasty fall breakfast! They are a great alternative to traditional banana nut muffins and are easy to make.
Servings 16 muffins
Calories 250.1kcal
Ingredients
- 15 ounce pumpkin puree
- 2 cups flour
- 1 cup walnuts separated into 2 half cups
- 1 cup dark brown sugar packed
- 12 tbsp unsalted butter melted
- 2 large eggs
- 1.5 teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375℉ 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
- Slowly mix in the set aside dry ingredients, cinnamon and pumpkin pie spice until just mixed. Fold in a ½ cup of walnuts and the remaining pumpkin puree with a rubber spatula.
- Spoon the batter into the muffin tins until ¾ 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.
Nutrition
Serving: 1scone | Calories: 250.1kcal | Carbohydrates: 28.7g | Protein: 3.8g | Fat: 14g | Saturated Fat: 6.1g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 3.1g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 189.9mg | Potassium: 133mg | Fiber: 1.7g | Sugar: 14.5g | Vitamin A: 4.43IU | Vitamin C: 1.2mg | Calcium: 34.2mg | Iron: 1.5mg