Pumpkin Walnut Muffins

These pumpkin walnut muffins are so moist and delicious they can be made the night before and warmed lightly in the morning. Perfect when the oven is full of turkey or you are opening presents!

The Recipe

by volume                                                         by weight

1 cup soft butter                                         226 grams soft butter

1 cup brown sugar                                     198 grams brown sugar

2 large eggs                                                  136 grams eggs

1/4 cup molasses                                       85 grams molasses

1/4 cup honey                                              85 grams honey

1 teaspoon salt                                           4 grams salt

1/2 teaspoon ginger                                3 grams ginger

1/2 teaspoon cinnamon                        3 grams cinnamon

1/4 teaspoon allspice                             1 gram allspice

1/4 teaspoon nutmeg                            1 gram nutmeg

1½ teaspoons baking powder          6 grams baking powder

1½ teaspoons baking soda                9 grams baking soda

3½ cups all purpose flour                   420 grams all purpose flour

2 teaspoons vanilla                                8 grams vanilla

3/4 cup buttermilk                                 185 grams buttermilk

3/4 cup pumpkin puree                       169 grams pumpkin puree

2 cups chopped walnuts                     120 grams chopped walnuts

1/4 cup sugar                                            49 grams sugar


Heat the oven to 350F. Mix the soft butter with the brown sugar until well incorporated. Do this by hand and not with a mixer. Using the mixer creams the two together and adds air which you do not want.

Add the eggs, molasses, honey, and spices and mix just to combine.

Mix the buttermilk, vanilla, and pumpkin puree together and then add alternately with the remaining dry ingredients. Mix just until the ingredients are combined.

Divide the batter evenly among the muffin papers.

Sprinkle the top of each muffin with the sugar and chopped walnuts. Press the walnuts lightly into the surface of the batter so that they will adhere during baking.

Baking time will depend on the size of your muffins. Mine took approximately 30 minutes. They should spring back when touched on the top. If your fingerprint remains, bake for a few more minutes.


I sprinkle the top of the muffins with walnuts and sugar but other varieties of nuts will work well. Streusel would also be a fine choice. Try the crumb topping from our New York crumb cake recipe.

You could also add dried fruits such as raisins, currants, cranberries, or chopped dates to these muffins. Be sure to plump them in hot water first for about 30 minutes if they seem dry to make sure they don’t pull moisture out of the muffins.

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