Pumpkin Walnut Muffins

Fill your home with the appealing aroma of pumpkin spice and walnuts.

Serves: 8Prep: 15 minutesCook: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • Cooking spray
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon table salt
  • 1 tablespoon pumpkin pie spice
  • 3⁄4 cup Simple Truth Organic™ Light Brown Sugar
  • 3 tablespoons molasses
  • 1⁄4 cup canola oil
  • 2 large eggs
  • 1 cup Simple Truth™ Canned Pumpkin
  • 1 teaspoon vanilla extract
  • 3⁄4 cup buttermilk
  • 1⁄4 cup Simple Truth™ Walnut Pieces, chopped
  • 2 tablespoons Simple Truth Organic™ Powdered Sugar


  • Preheat oven to 350°F. Coat jumbo muffin tins generously with cooking spray.
  • In a medium bowl, whisk together the flour, baking soda, salt and pumpkin pie spice.
  • In a large bowl, whisk sugar, molasses, oil and eggs until fully combined. Whisk in pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with buttermilk until combined.
  • Spoon batter into prepared muffin tins, filling each tin about ¾ full. Sprinkle with walnuts. Tap pan on the counter a few times to remove any air bubbles.
  • Bake 20 to 25 minutes or until a wooden pick inserted in center of muffins comes out clean.
  • Let cool on a wire rack for 15 minutes. Run a knife around muffins to loosen them and remove from pan. Cool muffins completely on the rack.
  • Sprinkle with powdered sugar to serve.
  • NOTE: You can use standard muffin tins if you choose. Decrease your oven temperature by 25 degrees and decrease your cooking time as needed. You will instead yield 16-18 muffins.