Pumpkin Muffins

Pumpkin Muffins

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Amazing rich pumpkin muffins perfect for autumn and winter days. The yellow-orange color the pumpkin puree gives to them makes them look really appetizing.


They taste so good that we finished them that evening and the next day I made another round. A good way I could say to use walnuts too, and have kids eat pumpkin and walnuts in one bite.


These pumpkin muffins can be a perfect option for a quick breakfast or take on the go.

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  • Makes about 12 muffins
  • 2 eggs
  • 1 1/4 cups (250g) sugar
  • 1/4 cup (56g) vegetable oil
  • 1 1/2 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, optional
  1. Preheat oven to 180C (350F). Grease muffin cups or line with paper cups.
  2. In a bowl mix the flour with spices and baking powder.
  3. 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.
  4. 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.
  5. 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. 
Pumpkin Muffins-1
Pumpkin Muffins-2
Pumpkin Muffins-3
Nutrition facts 1 Muffin - Calories:215, Fat:8.6 g, Saturated Fat:1.4 g, Unsaturated Fat:0.0 g, Carbohydrates:32.7 g, Sugar:22.0 g, Fiber:1.7 g, Protein:3.6 g, Cholesterol:31 mg, Calories from Fat 77, Sodium 13 mg,Vitamin A 96%, Calcium 7%, Vitamin C 2%, Iron 7%, Nutrition Grade C+, Percent Daily Values are based on a 2,000 calorie diet.
On December 05, 2011 at 09:59 am, Kiri W said...
I love pumpkin muffins, and the crumble topping looks just perfect! :)
On December 05, 2011 at 12:19 pm, Sunny @ http://pantrychef.wordpress.com said...
Oh, these look delicious! I would love to add a pad of cream cheese in the middle of a warmed muffin! Delish!
On December 05, 2011 at 02:49 pm, jules@bananamondaes said...
Love the addition of the walnuts. They look really light and fluffy.
On December 05, 2011 at 04:10 pm, Rachel said...
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.
On December 07, 2011 at 07:27 am, Jay @ LocalFood.me said...
Yes please! The addition of the walnuts is a great choice.
On July 29, 2015 at 02:21 am, Mandy said...
In the ingredient it says freshly baked pumpkin puree, how do you make that

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

On December 08, 2015 at 06:05 am, Kathryne said...
Hi! For the pumpkin puree, will any kind be okay to use?Like the big ones?

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.

On November 14, 2017 at 03:11 pm, Eva said...
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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