Easy Pumpkin Walnut Muffins That Taste Like Autumn in Every Bite

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Enjoy the cozy flavors of fall with these easy Pumpkin Muffins. Soft, moist, and full of warming spices, these muffins are perfect for breakfast, an afternoon snack, or even dessert. Topped with a simple icing drizzle & walnuts these pumpkin muffins are sure to become a fall favorite in your home.

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Fall is my favorite time of year, and with the cool air and changing leaves it’s the perfect weather for baking I think. These pumpkin muffins are a seasonal staple in our house, and they never last long once they’re out of the oven.

The combination of rich pumpkin, cinnamon, and walnuts creates the perfect bite of fall comfort.

I’ll often leave out the nuts, and icing if I need a kids snack for school. And they don’t even mind there’s actually something healthy in there. I also sometimes put pumpkin seeds or sunflower seeds in the batter as a nut free alternative.

These muffins are also a great addition to any holiday brunch, potluck or fall bake sale. Plus, they’re easy enough to whip up on a weekday or weekend morning for a quick treat.

Why You’ll Love This Homemade Pumpkin Muffin Recipe

To be honest, I’ll often make these muffins year round. I stock up on canned pumpkin puree when it goes on sale after the holidays, and then bring it out whenever I get a craving for these muffins.

We’ll often bring these along (without the icing) as road trip snacks, on the go breakfasts and camping treats as well, as they’re portable and keep well.

Ingredients for the Pumpkin Muffins

For the pumpkin spice muffins you will need:

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon cinnamon (or pumpkin pie spice)
• 1/2 teaspoon of ground ginger
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 1 cup pumpkin puree
• ¾ cup brown sugar
• ½ cup oil (my favourite is melted coconut oil)
• 1 teaspoon vanilla extract
• ¼ cup milk
• 2 eggs
• ⅓ cup walnuts (optional) or substitute pecans, or pumpkin seeds or sunflower seeds

For the Icing (optional)

You will need:

• 1 cup icing sugar (powdered sugar)
• 2-3 tablespoons milk
• ½ cup chopped walnuts (optional) or substitute chopped pecans

Perfectly Moist Pumpkin Muffin Instructions

Make the Pumpkin Muffins

1. Preheat the Oven

Begin by preheating the oven to 350°F (175°C) and prepare a muffin tin with paper or silicone liners.

2. Mix the Dry Ingredients

Next, in a large mixing bowl combine together the 1 ¾ cups flour, 1 tsp cinnamon (or pumpkin pie spice), ½ teaspoon of ground ginger, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

3. Combine the Wet Ingredients

In a separate bowl, mix together the 1 cup of pumpkin puree, ¾ cup brown sugar, ½ cup oil, 1 tsp vanilla extract, ¼ cup milk, and 2 eggs until smooth and well combined.

4. Combine the Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense. Add chopped walnuts for an extra crunch if desired.

5. Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.

6. Bake the Muffins

Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool the Muffins

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

8. Make the Icing

In a small mixing bowl, sift the icing sugar to remove any lumps.

Gradually add the milk, starting with 2 tablespoons, and whisk until smooth. If the icing is too thick, add more milk, a little at a time, until you reach your desired consistency.

I sometimes add a teaspoon of maple syrup to the icing for extra fall flavours (then reduce the milk by the same amount).

Or if try this tasty cream cheese glaze.

9. Add Icing (Optional)

Once the muffins are completely cool, drizzle the icing over the tops of the muffins & sprinkle with the remaining chopped walnuts. Or simply sprinkle with powdered sugar before serving.

Allow the icing to set before serving the muffins. Enjoy !

Tips & Notes

• Don’t Overmix: Overmixing the batter can result in tough muffins. Stir just until the ingredients are combined.

• Walnuts: Adding walnuts to the batter gives the muffins a delightful crunch, but you can leave them out if you prefer nut-free muffins. Or use pumpkin or sunflower seeds. Pecans are another great option to use.

• Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.

• Icing Consistency: If you choose to add the icing, adjust the thickness by adding a little more milk if it’s too thick or a little bit more powdered sugar if it’s too thin.

• Extra Fall Flavour for the Icing: Add a teaspoon or two of maple syrup to the icing. Just be sure to reduce the milk by the same amount.

• Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. They freeze well if you skip the icing first.

I hope you enjoy these cozy Pumpkin Muffins as much as my family does!

Easy Pumpkin Walnut Muffins

Yield: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Enjoy the cozy flavors of fall with these easy Pumpkin Muffins. Soft, moist, and full of warming spices, these muffins are perfect for breakfast, an afternoon snack, or even dessert. Topped with a simple icing drizzle & walnuts these pumpkin muffins are sure to become a fall favorite in your home.

Print

Ingredients

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon cinnamon (or pumpkin pie spice)
• 1/2 tsp ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 1/2 cup oil
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 2 eggs

Mix Ins

• 1/3 cup of chopped walnuts

Icing & Topping Ingredients

• 1 cup icing sugar (powdered sugar)
• 2 - 3 Tbsp of milk
• 1/2 cup chopped walnuts (optional) or substitute chopped pecans

Instructions

Muffin Instructions

1. Begin by preheating the oven to 350°F and preparing a muffin tin with paper or silicone liners.
2. Next, combine 1 3/4 cups of all purpose flour, 1 tsp cinnamon, 1/2 tsp ground ginger, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt in a large mixing bowl and whisk together.
3. In a separate bowl, mix together the 1 cup of pumpkin puree, 3/4 cup of brown sugar, 1/2 cup of oil, 1 tsp vanilla extract, 1/4 cup of milk, and 2 eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Add the chopped walnuts.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Once the muffins are completely cool, top with icing & walnuts, or sprinkle with powdered sugar before serving.

Icing Instructions

1. In a small mixing bowl, sift the 1 cup of icing sugar to remove any lumps.
2. Gradually add the milk, starting with 2 tablespoons, and whisk until smooth. If the icing is too thick, add more milk, a little at a time, until you reach your desired consistency.
3. Once the pumpkin muffins have cooled completely, drizzle the icing over the tops of the muffins. Sprinkle on the remaining chopped walnuts.
4. Allow the icing to set before serving the muffins. Enjoy!

Notes

Don’t Overmix: Overmixing the batter can result in tough muffins. Stir just until the ingredients are combined.

Walnuts: Adding walnuts to the batter gives the muffins a delightful crunch, but you can leave them out if you prefer nut-free muffins. Or use pumpkin or sunflower seeds. Pecans are another great option to use.

Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.

Icing Consistency: If you choose to add the icing, adjust the thickness by adding more milk if it’s too thick or a little bit more powdered sugar if it’s too thin.

Extra Fall Flavour for the Icing: Add a teaspoon or two of maple syrup to the icing. Just be sure to reduce the milk by the same amount.

Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. They freeze well if you skip the icing.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 32mgSodium: 204mgCarbohydrates: 39gFiber: 2gSugar: 22gProtein: 5g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.