Perfect, easy pumpkin muffins full of spice and walnuts
Fall baking has got to be one of our favourite activities. The weather has cooled so turning on the oven, and consequently warming up the kitchen, is a good thing. Fall baking typically means using spices like cinnamon and nutmeg and ginger and cloves (unless you are like Billie, who hates cloves all year round) – the warm kitchen smells like comfort and a warm hug. In the autumn we also turn to seasonal ingredients in our baking. In the summer we celebrate summer fruit with recipes like our mixed berry buckle, and these are great, but turning to pumpkin and apples and pears for our baked goods in autumn is always a welcome change. These easy pumpkin muffins are one of our favourite fall things to make!
What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply pumpkin (and usually a combination of another winter squash) that is cooked and mashed – that’s it. Pumpkin pie filling on the other hand is pureed pumpkin, combined with spices and often sugar. The difference between the two is significant and they cannot really be used interchangeably. You can read more about pumpkin puree versus pumpkin pie filling here.
Easy pumpkin muffins – variations
Our easy pumpkin muffins are so good, and we love them just as they are. However, you can certainly make some modifications (we do!) to keep things interesting, and to accommodate any dietary likes, dislikes and requirements. Here are a few changes you can make:
- Make them vegan! To make these easy pumpkin muffins vegan simply replace the eggs with flax eggs. For every egg use 1 tablespoon of ground flax seeds and 2.5 tablespoons of water. Mix well and use in the recipe instead of the eggs (because this recipe calls for 3 large eggs, you will use a total of 3 tablespoons ground flax and 7.5 tablespoons of water). For the topping, use maple syrup instead of honey (many vegans do not consume honey).
- Add chocolate! Replace the walnuts in the batter with equal parts chocolate chips or chocolate chunks. You can also use a combination of nuts and chocolate.
- Forget the topping! These easy pumpkin muffins are so moist and delicious that you don’t necessarily need the topping (it’s great, but not necessary).
- Make mini muffins! Use a mini muffin pan to make bite size easy pumpkin muffins! You will have to reduce the cooking time (check on them after about 10 minutes).
Can these muffins be frozen?
Yes, they can! Cool your muffins completely and then wrap them individually in plastic wrap and place in a freezer bag for best results. Thaw at room temperature overnight or for a few hours before enjoying.
Want to bake more muffins? Check these out:
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Easy pumpkin muffins
- Rubber spatula or wooden spoon
- Muffin baking pan
- 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
For the topping:
- 1/4 cup finely chopped walnuts
- 2 teaspoons maple syrup or honey
- ½ teaspoon vegetable oil
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare your muffin pan by lining it with muffin cups or by greasing lightly with cooking spray. Set aside.cooking spray for greasing the pan
- 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.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
- Meanwhile, in a separate bowl combine the flour, baking powder, baking soda, spices and salt. Whisk to combine.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
- Turn the mixer speed to low and add the dry ingredients to the wet ingredients and mix until just combined.
- Add in your chopped walnuts and stir with a rubber spatula or wooden spoon until combined.1 cup chopped walnuts
- Divide the batter into 18 - 20 muffin cups; fill each muffin cup 2/3 of the way full.
- 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.1/4 cup finely chopped walnuts, 2 teaspoons maple syrup or honey, ½ teaspoon vegetable oil
- 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.
- Allow to cool for 5 minutes in pan before transferring your muffins to a wire rack to cool completely.