Amazing Pumpkin Walnut Muffins Recipe

Amazing Pumpkin Walnut Muffins

Nutrition Highlights (per serving)

Calories 161
Fat 7g
Carbs 23g
Protein 4g
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Nutrition Facts
Servings: 12 (1 muffin each)
Amount per serving  
Calories 161
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 17mg 6%
Sodium 176mg 8%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 7%
Total Sugars 10g  
Includes 8g Added Sugars 16%
Protein 4g  
Vitamin D 0mcg 0%
Calcium 68mg 5%
Iron 1mg 6%
Potassium 125mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 19 min
Prep 7 min, Cook 12 min
Servings 12 (1 muffin each)

Pumpkin ain't just for fall. These pumpkin muffins are a win for both taste and nutrition. The kids will feel like they are eating a dessert, but they’ll be getting a mouth full of good nutrition too.

We have a house divided as far as whether chocolate chips should be added, so we make some with and some without. You can tailor the walnuts and chocolate chips to meet your family’s likes and dislikes.

If you're dairy-free, consider substituting the milk with a nut milk option like almond milk. To cut a few more calories and some fat, you can also substitute applesauce for the oil.


  • 1 large egg
  • 1/2 cup pumpkin puree (canned or homemade)
  • 1 cup reduced fat milk
  • 1/2 cup packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup whole wheat flour
  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup chopped walnuts
  • 1/3 cup semisweet chocolate chips (optional)


  1. Preheat oven to 375 degrees and use non-stick cooking spray to spray your mini muffin tin(s).
  2. To a large bowl, add egg, pumpkin puree, milk, brown sugar, oil, and vanilla extract and stir. Next, add baking powder, baking soda, salt, and cinnamon and whisk.
  3. Add flour to the wet ingredients and stir.
  4. Add walnuts and chocolate chips and stir again just until they are incorporated.
  5. Spoon into mini muffin tins until about three-fourths full.
  1. Bake for 12 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  2. Let rest in the pan for 5 minutes then transfer to a wire rack to cool completely. Store in an air-tight container or bag. These freeze well for later use.

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