Pumpkin Walnut Muffins Recipe

Name: Pumpkin Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (1/2 cup) unsalted butter; 3/4 cup canned solid-pack pumpkin; 1/4 cup well-shaken buttermilk; 2 large eggs; 3 tablespoons unsulfured molasses; 1 teaspoon vanilla; 1 cup all-purpose flour; 1 cup white whole-wheat flour or all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/8 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 3/4 cup packed brown sugar; 3/4 cup chopped pitted dates (about 4 ounces); 3/4 cup finely chopped walnuts (about 3 ounces)

Servings: persons

1 stick (1/2 cup) unsalted butter
3/4 cup canned solid-pack pumpkin
1/4 cup well-shaken buttermilk
2 large eggs
3 tablespoons unsulfured molasses
1 teaspoon vanilla
1 cup all-purpose flour
1 cup white whole-wheat flour or all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pitted dates (about 4 ounces)
3/4 cup finely chopped walnuts (about 3 ounces)

1
Preheat oven to 400 F. and grease twelve 1/2-cup muffin cups.
2
Melt butter and cool slightly.
3
In a bowl whisk together butter, pumpkin, buttermilk, eggs, molasses, and vanilla.
4
Into a large bowl sift together flours, baking powder, spices, salt, and baking soda and whisk in brown sugar.
5
Make a well in center of flour mixture and add pumpkin mixture, stirring just until combined.
6
Stir in dates and divide batter among cups.
7
Sprinkle walnuts evenly over batter in each cup and bake muffins in middle of oven 20 to 25 minutes, or until puffed and a tester comes out clean.
8
Cool muffins in cups 5 minutes and turn out onto a rack.
9
Serve muffins warm or at room temperature.

903

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 stick (1/2 cup) unsalted butter, 3/4 cup canned solid-pack pumpkin, 1/4 cup well-shaken buttermilk, 2 large eggs, and more.

Yes, Pumpkin Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Walnut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions