Spiced Walnut Pumpkin Muffins are the perfect blend of autumn flavors wrapped up in a cozy, handheld delight. These muffins are not only wonderfully moist but also have just the right hint of spice to warm you up on a cool day. Whether you're a pumpkin lover or just in search of a comforting treat, these muffins are sure to hit the spot.
Granulated sugar and brown sugar create the right sweetness while ensuring moisture. Pumpkin puree is the star, bringing flavor and natural moisture. Vegetable oil keeps the muffins tender, and milk adds a bit of richness. Eggs act as the binder, helping the muffins hold their shape. Vanilla extract adds a touch of warmth and depth. All-purpose flour forms the base, while baking soda and baking powder ensure they rise perfectly. Salt enhances all the flavors. The spices — cinnamon, nutmeg, and cloves — are what give these muffins their signature autumn spice. Chopped walnuts add crunch and flavor, and raisins are a sweet optional addition.
These muffins are delightful with a dollop of whipped cream or a smear of cream cheese. For a special treat, try them warm with a scoop of vanilla ice cream. They pair beautifully with a chai tea latte or a spiced cider, enhancing the cozy autumn experience.
Begin by preheating your oven to 350°F (175°C). This ensures it's ready once your batter is mixed. Line a 12-cup muffin tin with paper liners. This step saves you from any sticking issues later on.
In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. You want a smooth mixture without any sugar lumps, so whisk until everything is nicely combined and silky.
In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Sifting helps to aerate the flour and mix the spices evenly, preventing any clumps.
Gradually add the dry ingredients to the wet ingredients. Stir until just combined — overmixing can make the muffins tough. Don't worry if there are a few small lumps; they will work themselves out during baking.
Fold in the chopped walnuts and raisins (if using). Folding is a gentle mixing method that ensures the add-ins are evenly distributed without deflating the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. This leaves room for them to rise nicely in the oven.
Bake for about 18-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean. This is your cue to take them out — don't wait for them to brown too much.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them cool evenly and prevents sogginess from trapped steam.
Share