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Pumpkin Walnut Muffins *NEW*

Photo attribution: Mayra Reyes
Ready In: 35 minutes
Serves: 12
Vegetarian

What you'll need

Small bowl
Large bowl
Spatula or spoon
Measuring cups
Measuring spoons
12-cup muffin pan
Toothpick
Oven
Oven mitt

Ingredients

Serves 12
2 cups Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Pumpkin Pie Spice
15 ounces Pumpkin canned
1/4 cup Maple Syrup
2 Eggs
1 teaspoon Vanilla Extract
1/2 cup Milk or non-dairy alternative
1/2 cup Walnuts chopped

Directions

1.

Preheat the oven to 350 degrees.

2.

In a small bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice; mix well.

3.

In a large bowl, combine and whisk pumpkin pureed, maple syrup, eggs, unsweetened almond milk and vanilla extract.

4.

Add the pumpkin mixture to the flour mixture and stir until combined. The batter will be thick, do not add water or over-stir. Add batter to a prepared muffin tin and fill each muffin well about ¾ of the way full. Sprinkle each muffin with chopped walnuts.

5.

Add batter to a prepared muffin tin and fill each muffin well about ¾ of the way full. Sprinkle each muffin with chopped walnuts. 

6.

Bake for 20 minutes or until lightly browned on top and a toothpick inserted in the middle of the muffins comes out clean. Allow to cool and enjoy!

Nutrition Facts

Serving Size 1.00 muffin

Serving Per Container 12

Amount Per Serving
Calories 145
% Daily Value*
Total Fat 5 g6%
Saturated Fat <1 g3%
Sodium 224 mg10%
Total Carbohydrate 23 g8%
Dietary Fiber 4 g14%
Sugars 4 g
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Source: Shauna Schultz, RD, Nevada County Public Health
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