Pumpkin Walnut Muffins

Pumpkin Walnut Muffins | The Blonde Buckeye

Yay! My first pumpkin baked-something of the season! I even added whole wheat flour, you know, to make it ‘healthy’. Plus they have oats on top. Well-balanced breakfast or snack right here.

Pumpkin Walnut Muffins | The Blonde BuckeyePumpkin Walnut Muffins | The Blonde Buckeye

These are one of my favorite muffins to date though, for real. Wait, what? Oh, they’re the first muffins I’ve posted. That’s okay, cuz I’ve made plenty in my days, so just trust me on this one. Just make them and trust me. I’m very demand-y today. But I just want you guys to have some delicious, fluffy, Pumpkin Muffins with the goodness of walnuts added. Is that too much to ask? I didn’t think so.

Pumpkin Walnut Muffins | The Blonde BuckeyePumpkin Walnut Muffins | The Blonde BuckeyePumpkin Walnut Muffins | The Blonde Buckeye

Pumpkin Walnut Muffins
 
Makes 18 standard muffins
Author:
Ingredients
  • MUFFINS:
  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Flour
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Cinnamon
  • ½ teaspoon Salt
  • 1 cup Coconut Milk (or other)
  • 1 cup Pumpkin Puree (canned or homemade)
  • ¾ cup Brown Sugar, packed
  • ⅓ cup Unsalted Butter, melted & slightly cooled
  • 2 Tablespoons Molasses
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • ⅔ cup Walnut Pieces
  • TOPPING:
  • 4 Tablespoons Rolled Oats
  • 3 Tablespoons Cold Unsalted Butter, cut in ½" cubes
  • 1 Tablespoon All-purpose Flour
  • 1 Tablespoon Whole Wheat Flour
  • 4 teaspoons Turbinado Sugar
  • ½ teaspoon Cinnamon
Instructions
  1. MUFFINS:
  2. Preheat oven to 400 degrees F. Line 18 muffins wells with paper baking cups or spray with nonstick baking spray.
  3. In a medium bowl, whisk together the flours, pumpkin pie spice, baking powder, baking soda, cinnamon and salt until combined, set aside. In another large bowl, whisk together the milk, pumpkin, brown sugar, butter, molasses, eggs and vanilla.
  4. Slowly incorporate the dry ingredients into the wet, mixing until just combined. Fold in the walnuts, and again, mixing until just combined (there can be some lumps). Distribute the batter evenly among 18 wells.
  5. TOPPING:
  6. In a medium bowl, mix up the rolled oats, butter cubes, flours, sugar and cinnamon. Use a pastry blender or 2 forks to combine. Stop when butter cubes are little balls (the size of small peas).
  7. Evenly distribute the topping onto each muffin. Fill any unused muffin wells with a little water (about a Tablespoon). Bake muffins for about 20 minutes, or until inserted toothpick comes out clean.
Notes
* Store muffins in an airtight container at room temperature for up to 5 days (or freeze for up to 2 months).
* If you use standard muffins pans with 12 wells, add at least a Tablespoon of water to any empty wells.

 

Speak Your Mind

*