Amazing Pumpkin Walnut Muffins

Amazing Pumpkin Walnut Muffins
Total Time 19 min
Prep 7 min, Cook 12 min
Yield 12 Muffins

Pumpkin ain't just for fall. These pumpkin muffins are a win for both taste and nutrition. The kids will feel like they are eating a dessert, but they’ll be getting a mouth full of good nutrition too.


  • We have a house divided as far as whether chocolate chips should be added, so we make some with and some without. You can tailor the walnuts and chocolate chips to meet your family’s likes and dislikes.
  • I have used almond milk instead of milk with great results.
  • I have used applesauce instead of oil with great results.


  • 1 egg
  • 1/2 cup pumpkin puree (canned or homemade)
  • 1 cup milk
  • 1/2 cup brown sugar
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup whole wheat flour
  • 3/4 cup unbleached all-purpose flour
  • ½ cup chopped walnuts
  • 1/3 cup semisweet chocolate chips (optional)


  1. Preheat oven to 375 degrees and use non-stick cooking spray to spray your mini muffin tin(s).
  2. To a large bowl, add egg, pumpkin puree, milk, brown sugar, oil, and vanilla extract and stir. Next, add baking powder, baking soda, salt, and cinnamon and whisk.
  3. Add flour to the wet ingredients and stir.
  4. Add walnuts and chocolate chips and stir again just until they are incorporated.
  5. Spoon into mini muffin tins until about ¾ full.
  1. Bake for 12 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  2. Let rest in the pan for 5 minutes then transfer to a wire rack to cool completely. Store in an air-tight container or bag. These freeze well for later use.

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