Recipe by Amy Posont
"Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sifted all-purpose flour
I've tried many pumpkin muffin recipes and this is the one I've been looking for! Moist, plenty of pumpkin flavor, and a very light and fluffy texture. I used walnuts instead of pecans, and used regular milk instead of buttermilk which I didn't have. I also used fresh pumpkin instead of canned out of preference. Finally, I didn't have any ground ginger or cloves but the recipe still tasted great!
This recipe was not very good. The muffins were very dry and bland. I halfed the recipe to make twelve muffins, but they came out way to small. I would not make it again.
These need 1/2 teaspoon SALT to bring out the flavors.
This is a great recipe! I replaced the butter with olive oil and added 1/2 tsp salt. Recipe says it makes 24 but I got 12 large ones. Worked just right. I also used 1/2 whole wheat flour, instead of all white and 1/2 brown sugar. I will definitely make these again.
I have to give this recipe five stars hands down. I added some raisins to the batter and baked it in two 9x3 bread pans and baked a tadd longer. It came out wonderful. What a nice fall treat. Thanks!
I loved this recipe. I made it for our Christmas morning breakfast and everyone loved it. I made a few subtle changes: 1/2 cup white and 1/2 cup brown sugar instead of one whole cup of white sugar. I also added a dash of pumpkin pie spice and two whole cloves. AWESOME!
These muffins are awesome! Everyone I've baked them for wants the recipe.
The recipe turned out great. I soaked the flour, buttermilk (I used Keifer instead), along with the pumpkin overnight. In the morning I added the remaining items minus the baking powder and only half the amount of sugar. I added the baking soda last. The only problem I had was that the recipe said it was for 24 muffins, but I only got half the amount. I assume that it is 24 mini muffins, not full size?
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Nut Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 43
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These muffins are moist and tasty, and freeze well.
These delicious muffins are a low-fat version of a pumpkin bread recipe.
See how to make moist, spiced pumpkin muffins loaded with chocolate chips.