Pumpkin Walnut Muffins

Why You’ll Love Pumpkin Walnut Muffins Recipe

I enjoy this recipe because it’s simple, forgiving, and ideal for big batches. I don’t have to worry about complicated steps, and I like that it works well for breakfasts, snacks, or sharing. I also appreciate how the muffins stay tender with a warm pumpkin spice flavor that feels comforting any time of year.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 C Flour (wheat is best)
1/4 C Flax Meal (use flour instead if needed)
3 C Sugar
1 C Oil
6 Eggs
1 (29 Oz Can) Pumpkin Puree
1 C Water
1 T Baking Powder
2 t Baking Soda
2 T Pumpkin Pie Spice (you can use a little less)
2 t Salt
2 C Walnuts (chopped)

Directions

I start by preheating my oven to 400 degrees F. In the bowl of my mixer, I add all of the ingredients except the walnuts and mix everything well until the batter is smooth.

Once the batter is mixed, I add the chopped walnuts and mix again until they’re evenly distributed. I let the batter rest for about 5 to 10 minutes, which allows the flax meal to gel and helps the muffins turn out fluffier.

I use a standard ice cream scoop to portion the batter into greased muffin tins or lined muffin cups. I bake the muffins for 15 to 17 minutes, checking for doneness with a toothpick. When it comes out clean, I remove the muffins from the oven.

I let them cool for a few minutes in the pan before transferring them to cooling racks to finish cooling.

Servings and Timing

I usually get about 3 dozen muffins from this recipe.

Prep time: 10 minutes
Cook time: 15 minutes
Additional time: 10 minutes
Total time: 35 minutes

Variations

I sometimes swap half the walnuts for chocolate chips when I want a sweeter muffin. When I want less spice, I reduce the pumpkin pie spice slightly. If I don’t have flax meal on hand, I use additional flour and still get great results.

Storage/Reheating

I store these muffins uncovered or loosely covered at room temperature to avoid trapping moisture. When I want to reheat one, I warm it briefly in the oven or microwave just until heated through. I avoid sealing them in a bag because they tend to get gooey.

FAQs

Can I make these muffins without walnuts?

I leave the walnuts out entirely or replace them with chocolate chips or raisins.

Why does the batter need to rest?

I let it rest so the flax meal can absorb moisture and improve the texture of the muffins.

Can I freeze these muffins?

I freeze them once fully cooled, then thaw at room temperature when needed.

Can I use all-purpose flour instead of wheat flour?

I use all-purpose flour when needed, and the muffins still bake up well.

Are these muffins very sweet?

I find them sweet, but balanced by the pumpkin and spice.

Can I make mini muffins with this recipe?

I use the same batter and reduce the baking time, checking them early.

How full should I fill the muffin cups?

I fill them about three-quarters full for evenly baked muffins.

What oil works best in this recipe?

I usually use a neutral oil like vegetable or canola oil.

Can I reduce the sugar?

I can reduce it slightly, but it may affect moisture and texture.

How do I know when the muffins are done?

I check with a toothpick, and if it comes out clean, they’re ready.

Conclusion

I keep coming back to these Pumpkin Walnut Muffins because they’re reliable, easy, and perfect for making ahead. The combination of pumpkin, spice, and walnuts gives me a muffin that feels homemade and satisfying, and I like knowing I can whip up a big batch with minimal effort.