Pumpkin Muffins

These amazingly rich Pumpkin Muffins are perfect for autumn and winter days. The pumpkin puree gives them a tempting yellow-orange color.

These muffins tasted so good that we finished them that evening and the next day I made another round. These muffins are a good way to include walnuts and have kids eat pumpkin and walnuts in one bite. You can also include chocolate too and have an irresistible treat in no minute.

These muffins can also be a perfect option for a quick breakfast or a snack on the go.

pumpkin walnuts muffins

How to make pumpkin muffins

To create delightful pumpkin muffins, start by preheating your oven to 180°C (350°F). Prepare your muffin pan by either greasing the cups or lining them with paper cups.

In a medium bowl, combine the flour with spices and baking powder, mixing thoroughly to ensure even distribution.

In a large bowl, whisk together the 2 eggs and sugar until the mixture is well blended and slightly frothy. Add the pumpkin puree, oil, and vanilla extract, and mix until the ingredients are well incorporated. Gradually stir in the flour mixture until the batter is smooth and uniformly mixed.

If you are using chocolate chunks, fold in about 3.5 oz (100g) of the chunks into the batter, reserving the remaining 0.5 oz (20g) to sprinkle on top of the muffins after baking.

Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the chopped walnuts evenly over the tops of the muffins.

Bake in the preheated oven for about 30-35 minutes, or until the muffins are set and a toothpick inserted into the center of a muffin comes out clean.

Once baked, remove the muffins from the oven and let them cool in the pan on a wire rack for 5-10 minutes. While the muffins are still warm, you can add the reserved chocolate chunks on top of each for an extra touch of chocolatey goodness.

Allow the muffins to cool slightly before serving.

Hope you will try these amazing pumpkin muffins and enjoy these delicious treats! If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

For more muffin ideas check our full collection of Muffins and Cupcakes.

Marbled Chocolate Pumpkin Cheesecake
Pumpkin Cream Cheese Bundt Cake
Pumpkin Roll

pumpkin muffins

Pumpkin Muffins

5 from 1 vote
These amazing rich pumpkin muffins are perfect for a quick breakfast or snack on the go. It is a good way to use walnuts and have kids eat pumpkin and walnuts in one bite.
Servings 12 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 2 eggs
  • 1 ¼ cups (250g) sugar
  • 1/4 cup (56g) vegetable oil
  • 1 ½ cups (360g) freshly baked pumpkin puree
  • 1 cup (125g) flour
  • 3 tsp (12g) baking powder
  • 1 tsp (3g) cinnamon
  • 1/2 tsp (2g) nutmeg
  • 1 tsp (5g) vanilla extract
  • 1/2 cup (50g) chopped walnuts
  • 4 oz (120g) chocolate , cut into chunks


  • Preheat oven to 180C (350F). Grease muffin cups or line with paper cups.
  • In a bowl mix the flour with spices and baking powder.
  • In a large bowl, whisk the 2 eggs with sugar until well blended. Add pumpkin, oil, vanilla extract and mix well. Stir in flour mixture. If chocolate used add about 3.5 oz (100g) chocolate chunks in the  mixture, and reserve 0.5 oz (20g) for topping the muffins after baking.
  • Spoon mixture into prepared muffin cups.  Sprinkle the walnuts on top of the muffins. Bake for about 30-35 minutes until set and a toothpick inserted in the center comes out clean.
  • Allow to cool  over a wire rack for 5-10 minutes before serving. While still warm you can add some extra chunks of chocolate on top of each. 



Serving: 1 muffinCalories: 215kcalCarbohydrates: 32.7gProtein: 3.6gFat: 8.6gSaturated Fat: 1.4gCholesterol: 31mgSugar: 22g
Calories: 215kcal
Course: Dessert
Cuisine: American
Keyword: muffins, pumpkin, pumpkin muffins, pumpkin puree, pumpkin recipes, walnuts

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Kiri W Author says:

    I love pumpkin muffins, and the crumble topping looks just perfect! 🙂

  2. Sunny Author says:

    Oh, these look delicious! I would love to add a pad of cream cheese in the middle of a warmed muffin! Delish!

  3. jules@bananamondaes Author says:

    Love the addition of the walnuts. They look really light and fluffy.

  4. Rachel Author says:

    These look so moist and delicious. Can’t wait to try these. I bet that’d be great with just a sprinkling of turbinado sugar and some pepitas, but the crumb topping sounds amazing as well.

  5. Jay @ LocalFood.me Author says:

    Yes please! The addition of the walnuts is a great choice.

  6. Mandy Author says:

    In the ingredient it says freshly baked pumpkin puree, how do you make that

    1. Ella-HomeCookingAdventure Author says:

      Here, at step 1 you can see how this is made, you can also use canned one of desired. https://www.homecookingadventure.com/chocolate-pumpkin-cheesecake

  7. Kathryne Author says:

    Hi! For the pumpkin puree, will any kind be okay to use?Like the big ones?

    1. Ella-HomeCookingAdventure Author says:

      yes.. I always use the big ones.. cut them in slices,  roast them for about 45 minutes at 350F (180C), let them cool, make the puree and freeze some for later use.

  8. Hello, I just tried this muffin recipe (literally, it is still warm), and this was the best muffin I’d ever made. Soft and moist, wonderful texture, and super delicious! Big THANK YOU for this!

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