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Wholesome Pumpkin Walnut Muffins

Wholesome pumpkin walnut muffins baked to perfection for a healthy snack.
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Nutritious and flavorful pumpkin muffins made with whole wheat flour, pure maple syrup, and toasted walnuts, offering a cozy fall treat that’s both wholesome and delicious.

Ingredients

Scale
  • 1 3/4 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 cup pumpkin puree
  • 1/2 cup avocado oil or melted coconut oil
  • 1/2 cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup raw walnuts, roughly chopped and toasted

Instructions

  1. Preheat oven to 400°F (200°C). Line muffin tin with paper liners.
  2. Toast walnuts on baking sheet for 5-7 minutes until golden. Reduce oven to 350°F (175°C).
  3. Whisk together flour, baking soda, baking powder, spices, and salt in large bowl.
  4. In separate bowl, whisk pumpkin puree, oil, maple syrup, eggs, and vanilla until smooth.
  5. Gently fold wet ingredients into dry ingredients until just combined.
  6. Fold in 3/4 of toasted walnuts.
  7. Divide batter evenly among muffin cups (about 2/3 full). Top with remaining walnuts.
  8. Bake for 20-25 minutes until toothpick comes out clean.
  9. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Notes

  • Do not overmix batter to ensure light and fluffy texture.
  • Store in airtight container at room temperature for up to 3 days.
  • For gluten-free version, use 1:1 gluten-free flour blend.
  • Toasted walnuts enhance flavor and crunch.

Nutrition

Find it online: https://us.recipesfood.org/wholesome-pumpkin-walnut-muffins/

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