Description
Soft, spiced Pumpkin Walnut Muffins made in one bowl using a full can of pumpkin puree. These hearty muffins are moist, tender, and perfect for big batches, with crunchy walnuts and warm pumpkin spice flavor in every bite.
Ingredients
Scale
- 4 cups wheat flour (or all-purpose flour)
- 1/4 cup flax meal (or additional flour)
- 3 cups sugar
- 1 cup neutral oil (vegetable or canola)
- 6 large eggs
- 1 (29 oz) can pumpkin puree
- 1 cup water
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 tablespoons pumpkin pie spice
- 2 teaspoons salt
- 2 cups walnuts, chopped
Instructions
- Preheat the oven to 400°F (200°C) and grease or line muffin tins.
- In a large mixing bowl, combine all ingredients except the walnuts and mix until smooth.
- Add the chopped walnuts and mix just until evenly distributed.
- Let the batter rest for 5–10 minutes to allow the flax meal to absorb moisture.
- Scoop the batter into muffin cups, filling each about three-quarters full.
- Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg