Pumpkin Walnut Muffins

17 Jan

I was really surprised when I bit into these muffins – they have a wonderful nutty, gingerbread-y flavor.  They’re quite sweet – better for dessert than breakfast, but I think you could cut the sugar by up to half without a problem.   I used frozen pumpkin that I grew in the garden this summer.  If you have any leftover, store them loosely covered – they’re so moist they get soggy if sealed tightly.

Pumpkin Walnut Muffins

Streusel Topping:

  • 1/3  c flour
  • 1/4 c sugar
  • 1/4 c packed brown sugar
  • 1/4 tsp cinnamon
  • pinch allspice
  • pinch salt
  • 2 T butter, diced
  • 1/4 c walnuts, toasted and chopped


  • 1 c sugar
  • 3/4 c whole wheat flour
  • 1/2 c toasted ground walnuts
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/8 tsp allspice
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 c pumpkin puree
  • 2 eggs
  • 1/4 c butter, melted and cooled
  • 1/4 c unsweetened applesauce

For streusel: whisk together flour, sugar, cinnamon, allspice, and salt.  Cut in butter with a pastry blender under mixture resembles small crumbs.  Stir in chopped walnuts.

For muffins: Heat oven to 350°.  Line or grease 12 muffin cups.

In a medium bowl, combine flour, sugar, ground walnuts, cinnamon, ginger, allspice, baking soda, and salt.

In a large bowl, whisk together pumpkin, eggs, butter, and applesauce.  Add flour mixture all at once and stir just until moistened.  Fill muffin cups 3/4 full.  Sprinkle about 1 T streusel over each muffin.  Bake 15-20 minutes until golden brown.  Cool in pan 10 minutes.

*Toast walnuts in 350° oven on a baking sheet in a single layer 5-10 minutes.  Stir once or twice while baking, then cool and chop.

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