Pumpkin Nut Muffins Recipe - Allrecipes.com
Pumpkin Nut Muffins Recipe
  • READY IN 40 mins

Pumpkin Nut Muffins

Recipe by  

"Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
  2. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
  3. Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
  4. Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2007

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!

Most Helpful Critical Review
Oct 30, 2004

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.

Nov 18, 2006

These need 1/2 teaspoon SALT to bring out the flavors.

Oct 26, 2007

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.

Sep 20, 2004

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!

Jan 19, 2005

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!

Oct 30, 2003

These muffins are awesome! Everyone I've baked them for wants the recipe.

Sep 03, 2008

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?


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  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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