Easy pumpkin muffins
Perfect, easy pumpkin muffins full of spice and walnuts
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ¾ cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil, or other mild flavoured oil
- 3 large eggs
- 1 cup sugar
- 2/3 cup light brown sugar
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup chopped walnuts
- cooking spray for greasing the pan (or muffin cups)
- 1/4 cup finely chopped walnuts
- 2 teaspoons maple syrup or honey
- ½ teaspoon vegetable oil
Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Prepare your muffin pan by lining it with muffin cups or by greasing lightly with cooking spray. Set aside.
- 3
In the bowl of your stand mixer combine the pumpkin puree, eggs, oil and the sugars. Turn your mixer speed to medium and beat well using the paddle attachment for 6 – 8 minutes.
- 4
Meanwhile, in a separate bowl combine the flour, baking powder, baking soda, spices and salt. Whisk to combine.
- 5
Turn the mixer speed to low and add the dry ingredients to the wet ingredients and mix until just combined.
- 6
Add in your chopped walnuts and stir with a rubber spatula or wooden spoon until combined.
- 7
Divide the batter into 18 - 20 muffin cups; fill each muffin cup 2/3 of the way full.
- 8
Prepare your topping by combining the chopped walnuts, maple syrup and oil. Mix well. Divide evenly and top each of your muffins with this mixture.
- 9
Bake your muffins in the middle rack of your oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- 10
Allow to cool for 5 minutes in pan before transferring your muffins to a wire rack to cool completely.
- 11
Enjoy!