These Pumpkin Muffins are Full of Pumpkin Spice and Everything Nice

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Embrace the cozy vibes of autumn with our delightful Pumpkin Muffins, a perfect treat for crisp fall mornings! These moist and flavorful muffins are packed with the rich taste of pumpkin, the warm spice of cinnamon, and the satisfying crunch of walnuts. Topped with a sweet powdered sugar glaze, they’re sure to become a seasonal favorite. So, grab a sweater and a hot cup of cider, and let’s get baking!

Pumpkin Muffins

Yield: 12 Muffins

Prep: 10 Minutes Bake: 25 Minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 1/2 cup oil
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 2 eggs
• 1/3 cup walnuts

Instructions

Begin by preheating the oven to 350°F and preparing a muffin tin with paper or silicone liners.

Next, combine the flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl and whisk together.

In a separate bowl, mix together the pumpkin puree, brown sugar, oil, vanilla extract, milk, and eggs until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, add chopped walnuts.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Once the muffins are completely cool, top with icing or sprinkle with powdered sugar before serving. Enjoy!

Icing Recipe

Here’s a simple recipe for icing made from icing sugar (powdered sugar) and milk to drizzle on top of your pumpkin muffins:

Ingredients

• 1 cup icing sugar (powdered sugar)
• 2-3 tablespoons milk
• ½ cup chopped walnuts (optional)

Instructions

In a small mixing bowl, sift the icing sugar to remove any lumps.

Gradually add the milk, starting with 2 tablespoons, and whisk until smooth. If the icing is too thick, add more milk, a little at a time, until you reach your desired consistency.

Once the pumpkin muffins have cooled completely, drizzle the icing over the tops of the muffins.

Allow the icing to set before serving the muffins. Enjoy!

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just make sure to cook and puree the fresh pumpkin until smooth before using it in the recipe.

Can I substitute the walnuts with another type of nut?

Yes, you can easily substitute walnuts with pecans, almonds, or even leave them out if you prefer a nut-free version.

How should I store these muffins to keep them fresh?

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.

Can I make the muffins without the powdered sugar glaze?

Of course! The muffins are delicious on their own, but the glaze adds a sweet finishing touch if you choose to include it. You could also use cream cheese frosting or other type of icing if you prefer!

Now that you know how to make these easy fall pumpkin muffins, you might also want to check out:

• Fall in Love with These 49 Delectable Autumn Desserts
• These Apple Tart Roses are Blooming with Autumn Elegance
• This Upside Down Apple Tart is the Perfect Dessert for Sweater Weather