Cinnamon Chip Pumpkin Muffins With Walnuts
If you love pumpkin and cinnamon, these Cinnamon Chip Walnut Pumpkin Muffins are for you! Cinnamon spiced and moist from pumpkin, this easy pumpkin muffin recipe is perfect for fall!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon baking powder
- 6 tablespoons liquid coconut oil
- 1 ½ cups light brown sugar
- 2 large eggs lightly beaten
- 1 cup pumpkin puree fresh or canned
- 1 teaspoon pure vanilla extract
- ⅓ cup almond milk
- ⅓ cup cinnamon chips plus some extra for garnish
- ⅓ cup crushed walnuts plus more for garnish
Instructions
Instructions
- Preheat your oven or pressure cooker setup to 350°F. Line a muffin tin with liners or grease lightly.
- In a large bowl, whisk flour, cinnamon, baking soda, salt, nutmeg, ground cloves, and baking powder.
- In another bowl, mix coconut oil and brown sugar until smooth and creamy.
- Add eggs to wet mixture and stir until fully incorporated.
- Gradually add dry ingredients to the wet mixture. Stir just until combined; do not overmix.
- Gently fold in cinnamon chips and crushed walnuts, keeping the chunks whole.
- Divide batter into muffin cups, filling about ¾ full. Top with extra cinnamon chips and walnuts if desired.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Notes
Adapted from Pumpkin Bread, Food & Wine Magazine, November 1998. You can swap ingredients like chocolate chips or pecans, and use butter or canola oil instead of coconut oil. Store airtight at room temperature for 2-3 days or refrigerate up to a week. Freeze for longer storage.