How to Make Pumpkin Nut Muffins - A Step-by-Step Guide

Nothing quite says autumn like the warm, comforting flavors of pumpkin and spices. And what better way to enjoy them than in a delicious, homemade muffin? These Pumpkin Nut Muffins are the perfect treat for a cozy morning at home or as a snack on the go.

Made with real pumpkin puree, these muffins have a rich, moist texture and an irresistible flavor. The addition of chopped nuts adds a satisfying crunch and a nutty depth of flavor that pairs perfectly with the pumpkin and spices.

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Ingredients

  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 2 eggs
  • ⅓ cup buttermilk
  • ⅓ cup butter, melted
  • 1 tablespoon molasses
  • ½ teaspoon vanilla extract
  • 1 cup white sugar
  • 1 cup canned pumpkin
  • ½ cup chopped pecans

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 24
  • Yield: 2 dozen

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
  • Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
  • Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
  • Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
  • Nutrition

    123 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 22mg
    • Sodium: 115mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 21mg
    • Iron: 1mg
    • Potassium: 66mg