Glazed Pumpkin Walnut Muffins are moist, flavorful, and topped with walnuts and a simple powdered sugar glaze. These are easy to make at home and are the best sweet treat for fall!
We all know that muffins are pretty much just cake, but somehow when you call them muffins, it becomes more acceptable to eat for breakfast instead of having to wait for dessert, right?! These muffins are definitely a favorite around here because they really do taste very much like pumpkin cake and are absolutely incredible.
Ingredients in Glazed Pumpkin Walnut Muffins
Flour – All-purpose flour works best.
Cinnamon – Ground cinnamon pairs perfectly with pumpkin and adds a lot of flavor, so don’t forget this one!
Baking soda and baking powder – These are the leavening agents in the muffins. For best results, make sure they aren’t old or expired.
Salt – Just a little bit of salt will intensify all of the other flavors in the muffins.
Pumpkin – You will need one cup of pumpkin puree. Make sure to use pureed pumpkin, NOT pumpkin pie filling.
Brown sugar – For best results, make sure that the brown sugar is soft and fresh.
Oil – Vegetable and canola oil work great, but I like to use coconut oil. Make sure it is melted down to a liquid before adding to the other ingredients. You can also use applesauce if you want to cut down on calories, but the consistency of the muffins will be slightly different.
Vanilla extract – The higher the quality of the vanilla, the better.
Milk – Just a little bit of milk provides the additional moisture needed in the muffin recipe. You can use any type of milk that you have on hand, including non-dairy alternatives (rice milk, almond milk, etc.).
Eggs – Two large eggs bind all of the other ingredients together.
Walnuts – Just 1/3 cup of chopped walnuts adds a little bit of crunch to the muffins and the flavor of the walnuts pairs perfectly with the pumpkin muffins.
Icing Ingredients:
Powdered sugar – Powdered sugar forms the base of a simple, sweet glaze for the top of the muffins.
Milk – Again, any type of milk will work.
Walnuts – Adding more chopped walnuts on top is completely optional, but it’s a great idea!
How to make Glazed Pumpkin Walnut Muffins
Preheat the oven to 350°F and prepare a muffin tin with paper or silicone liners.
Next, combine the flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
Mix the pumpkin puree, brown sugar, oil, vanilla extract, milk, and eggs in a separate bowl until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Add chopped walnuts and gently stir just until combined. Be careful not to overmix.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Once the muffins are completely cool, top with icing or sprinkle with powdered sugar before serving.
To make the icing, add the powdered sugar to a small bowl. Gradually add the milk, starting with 2 tablespoons, and whisk until smooth. If the icing is too thick, add more milk, a little at a time, until you reach your desired consistency.
Once the pumpkin muffins have cooled completely, drizzle the icing over the tops of the muffins.
If desired, add more chopped walnuts on top of the icing.
Allow the icing to set before serving the muffins.
Glazed Pumpkin Walnut Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup oil
- 1 teaspoon vanilla extract
- ¼ cup milk
- 2 eggs
- ⅓ cup chopped walnuts
Icing Ingredients:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with paper or silicone liners.
- Next, combine the flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
- Mix the pumpkin puree, brown sugar, oil, vanilla extract, milk, and eggs in a separate bowl until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, add chopped walnuts and mix just until combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once the muffins are completely cool, top with icing or sprinkle with powdered sugar before serving.
- To make the icing, add the powdered sugar to a small bowl. Gradually add the milk, starting with 2 tablespoons, and whisk until smooth. If the icing is too thick, add more milk, a little at a time, until you reach your desired consistency.
- Once the pumpkin muffins have cooled completely, drizzle the icing over the tops of the muffins. If desired, add more chopped walnuts on top of the icing.
- Allow the icing to set before serving the muffins.
Nutrition
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Can you make mini muffins?
Absolutely! If you want to make mini muffins, this recipe will make about 24 of them. Just scoop into mini muffin tins lined with liners and then bake for about 12-15 minutes or just until a toothpick inserted in the center comes out clean.
What to serve with Pumpkin Muffins?
We love to eat these pumpkin muffins for breakfast, but they make a perfect snack or dessert too! Many times I make mini muffins for my kids so that they can just eat one or two along with some eggs and fruit and it’s not quite as much sugar to start off the day as eating a full-size muffin. It’s a fun way to give breakfast a little more exciting sometimes!
CAN YOU FREEZE PUMPKIN MUFFINS?
Yes, these muffins can be frozen. Simply place them in an airtight container and freeze them for up to 3 months. Thaw before eating by placing a muffin (or more) on the counter for about 30 minutes to come to room temperature.
How to make pumpkin muffins healthier
While muffins are more like dessert than something healthy, there are a few swaps you can make to maximize the nutrition.
- Swap out the flour. Instead of all-purpose flour, you can use wheat flour or a gluten-free substitute. I actually like to blend up oats to make oat flour and I use that often. The texture will be a bit more dense with wheat or oat flour, but the taste is nearly the same.
- Reduce the sugar. You can reduce the brown sugar a little bit if preferred.
- Add some protein. Adding a scoop or two of unflavored or vanilla protein powder won’t change the flavor much, but will add some protein to the muffins.
- Swap out the oil. You can use applesauce instead of oil. The consistency of the muffins will be more dense than normal, but the flavor will be the same and you’ll reduce the calories per serving.
MORE DELICIOUS PUMPKIN RECIPES TO TRY:
- PUMPKIN CHIFFON PIE
- SKINNY PUMPKIN CHEESECAKE
- PUMPKIN FUDGE TRUFFLES
- PUMPKIN CINNAMON ROLLS
- PUMPKIN OREO BALLS
- THE BEST PUMPKIN BREAD RECIPE
- PUMPKIN BANANA MUFFINS
- PUMPKIN LAVA CAKE
- NO CHURN PUMPKIN ICE CREAM
- PUMPKIN PIE DIP
- PUMPKIN SPICE BARS
- EASY PUMPKIN PRETZELS
Glazed Pumpkin Walnut Muffins are moist, flavorful, and topped with walnuts and a simple powdered sugar glaze. These are easy to make at home and are the best sweet treat for fall!
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