Pumpkin Walnut Muffins
Soft, spiced Pumpkin Walnut Muffins made in one bowl using a full can of pumpkin puree. These hearty muffins are moist, tender, and perfect for big batches, with crunchy walnuts and warm pumpkin spice flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 36 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups wheat flour (or all-purpose flour)
1/4 cup flax meal (or additional flour)
3 cups sugar
1 cup neutral oil (vegetable or canola)
6 large eggs
1 (29 oz) can pumpkin puree
1 cup water
1 tablespoon baking powder
2 teaspoons baking soda
2 tablespoons pumpkin pie spice
2 teaspoons salt
2 cups walnuts, chopped
Instructions
- Preheat the oven to 400°F (200°C) and grease or line muffin tins.
- In a large mixing bowl, combine all ingredients except the walnuts and mix until smooth.
- Add the chopped walnuts and mix just until evenly distributed.
- Let the batter rest for 5–10 minutes to allow the flax meal to absorb moisture.
- Scoop the batter into muffin cups, filling each about three-quarters full.
- Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Letting the batter rest improves muffin texture.
Do not overbake, as muffins can dry out quickly.
Store uncovered or loosely covered to prevent sogginess.
Walnuts can be replaced with chocolate chips or raisins.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Find it online: https://chocolatecoveredamy.com/pumpkin-walnut-muffins/
