These Pumpkin Walnut Muffins are the perfect baked good to serve at a brunch this fall or Thanksgiving. A spiced muffin that’s light and moist and filled with walnuts then topped with a sugar cinnamon topping. Perfect just as they are or with butter and jam.

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Good morning friends and have I got a great recipe for you today! I know, it’s a pumpkin muffin recipe. BUT, these are absolutely amazing and if you love pumpkin flavour, make these! You can thank me later….lol. These muffins are full of fall flavour, so moist, filled with walnuts and have a crisp sugar topping. Delicious! Pumpkin like these muffins, my Pumpkin Roll Cake and Frosted Pumpkin Cookies are perfectly seasonal and tasty!

Get 20 Breakfast Muffin Recipes!

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What Are These Muffins Like

• Difficulty – These muffins are really easy to make and don’t use any unusual ingredients or baking methods. From start to finish they take just over half an hour.
• Taste – Incredibly moist and bursting with fresh pumpkin flavour and walnuts. They have a light crumb and are a great size.
• Serving – This recipe makes 12 large sized muffins. In the recipe card at the end of the post you can easily adjust serving size.

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Ingredients

• Flour – These muffins use all purpose flour.
• Spices – I used a combination of ground cinnamon, nutmeg and ginger for a fantastic warm fall flavour.
• Baking soda – I used baking soda as a rising agent for these muffins. Because they have Greek yogurt which has a high acidity content, they do not need baking powder.
• Salt – Regular table salt helps enhance flavour in all baked goods.
• Butter – Unsalted butter at room temperature.
• Sugar – These muffins use a combination of granulated white sugar and brown sugar.
• Eggs – Use large eggs at room temperature. Room temperature eggs work better in baking to achieve the desired results.
• Vanilla extract – This adds flavour to the muffins.
• Pumpkin puree – I used my own Homemade Pumpkin Puree, but canned pumpkin puree is perfectly fine. Do not use pumpkin pie filling as it’s completely different.
• Greek yogurt – Greek yogurt will add to the moistness and keep the crumb light and fluffy.
• Walnuts – Chop the walnuts small so they incorporate better into the muffins.
• Topping – I lightly sprinkled over sugar combined with cinnamon to give the muffins a bit of a crisp topping.

NOTE, The full recipe and instruction list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 425ºF/210ºC. Line a 12 count large muffin tin with paper liners and set aside.
2. Combine dry ingredients – In a medium sized bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda and salt. Whisk to combine and set aside.
3. Mix butter, sugar and eggs – In your large mixing bowl, combine the butter, brown sugar and white sugar. Mix until well incorporated and fluffy, about 3 minutes. Add the eggs, one at a time mixing well after each addition. Whisk in the vanilla extract.
4. Finish muffin batter – Add pumpkin and Greek yogurt to the batter and mix in until combined, about 1 – 2 minutes. Stir in the flour until just combined. And finally, fold in the chopped walnuts.
5. Spoon batter into prepared muffin pan – Divide the batter evenly between the 12 count muffin pan.
6. Bake – In a small bowl combine the white sugar and the cinnamon. Evenly sprinkle over the muffin tops. Bake at 425ºF/210ºC for 5 minutes. Reduce heat to 350ºF/180ºC and bake for a further 15 – 18 minutes or until a toothpick inserted into the center comes out with a few crumbs.
7. Cool and serve – Remove from oven and place on a wire cooling rack for about 5 minutes.

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Recipe Tips

• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Start baking muffins at higher temperature – You will notice in the recipe card that I preheat the oven to 425º/210ºC at the beginning. This is to help the muffins get a bigger rise during baking.
• Baking time – Baking time will vary for these muffins. Check them at about 18 minutes but they may take up to 22 minutes to bake. Muffins will be done when a toothpick inserted into the center comes out with a few crumbs.

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Substitutions

• Pumpkin puree – You can use either canned pumpkin puree or Homemade Pumpkin puree for these muffins. Yes, homemade is 100% better!
• Greek yogurt – You can use sour cream in it’s place.
• Walnuts – I added chopped walnuts to the batter. Alternatively, you could add chopped pecans or pistachios.

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Storage

• Storage – You can store these at room temperature, in the fridge or the freezer
  • In a container on the counter, this is how I usually keep them and they will keep up to three days
  • Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
  • Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.

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Thanks For Stopping By & Hope To See You Soon!