PUMPKIN WALNUT MUFFINS
These delicious, made from scratch, Pumpkin Walnut Muffins are the perfect way to celebrate autumn.
Servings: 12 servings
Ingredients
PUMPKIN MUFFINS
- 1 3/4 cups flour freshly milled or all-purpose
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 2 eggs room temperature
- 1/2 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter melted
- 1/2 cup walnuts chopped
CRUMB TOPPING
- 2 tablespoons unsalted butter melted
- 1/3 cup brown sugar
- 1/3 cup flour freshly milled or all-purpose
- pinch salt
- pinch cinnamon
Instructions
PUMPKIN MUFFINS
- In a large bowl, combine all the dry ingredients together.
- In a medium bowl, combine all the wet ingredients together.
- Add the wet ingredients to the dry and stir until just well incorporated. Do not overmix.
- Spoon the muffin mix into 12 cupcake tins that have been sprayed with a non-stick spray.
- Divide the topping evenly over each of the muffins.
- Place in a preheated 425-degree oven for 6 minutes. Reduce the heat to 350-degrees and bake for an additional 22-24 minutes or until a toothpick inserted in the center comes out clean.
CRUMB TOPPING
- Combine all ingredients together in a small bowl and set aside until ready to place on the muffin mixture.