Pumpkin Nut Muffins Recipe

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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!

—sounds of clouds

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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.

—EZO

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56 Ratings

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Nov 18, 2006

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

—missy

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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.

—CathyWD

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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!

—Regan Libby

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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!

—ANGEL37

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Oct 30, 2003

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

—SPECIALK00

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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?

—Catherine Bennet

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Nutrition

Calories
122 kcal
6%

Carbohydrates
18.4 g
6%

Cholesterol
25 mg
8%

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.

Nutritional Information

Pumpkin Nut Muffins

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 122
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 2g 10 %
Cholesterol 25mg 8 %
Sodium 115mg 5 %
Potassium 66mg 2 %
Total Carbohydrates 18.4g 6 %
Dietary Fiber 0.8g 3 %
Protein 2.1g 4 %
Sugars 9.5g
Vitamin A 34 %
Vitamin C < 1 %
Calcium 3 %
Iron 8 %
Thiamin 10 %
Niacin 9 %
Vitamin B6 2 %
Magnesium 4 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.