Yield: 12

Easy Pumpkin Walnut Muffins

Close up of 3 piled moist pumpkin muffins with icing and walnuts on top.

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.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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.