Pumpkin-Walnut Muffins Recipe

Name: Pumpkin-Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for greasing muffin tins; 2 eggs; 1/2 cup dark brown sugar; 1/4 teaspoon cinnamon; 1/4 teaspoon freshly grated nutmeg; 3/4 cup fresh pumpkin puree (see instructions); 3 tablespoons melted butter; 1 1/2 cups flour; 1 1/2 teaspoons baking powder; 3/4 cup coarsely chopped toasted walnuts (see note)

Servings: persons

Butter for greasing muffin tins
2 eggs
1/2 cup dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup fresh pumpkin puree (see instructions)
3 tablespoons melted butter
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 cup coarsely chopped toasted walnuts (see note)

1
Preheat oven to 400 degrees.
2
Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
3
Break eggs into mixing bowl and beat lightly.
4
Add brown sugar and stir.
5
Add cinnamon, nutmeg, pumpkin puree and melted butter, and blend.
6
Sift together flour and baking powder and beat them into egg mixture.
7
Stir in walnuts.
8
Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full.
9
Place tins in oven and bake 20 to 25 minutes.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: Butter for greasing muffin tins, 2 eggs, 1/2 cup dark brown sugar, 1/4 teaspoon cinnamon, 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.

Pumpkin-Walnut Muffins

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