Scrumptious Pumpkin Walnut Muffins with Streusel Topping

Enjoy a Little Autumn Magic with These Muffins!

Fall is in the air, and what better way to celebrate the season than with these delightful Pumpkin Walnut Muffins! These moist and flavorful muffins are infused with the warm, comforting spices of autumn and topped with a sweet and crunchy streusel topping. Whether you prefer to make them from scratch or take a shortcut using a boxed yellow cake mix, these muffins are sure to become a seasonal favorite.

Prep Time: 20 minutes
Cook Time: 18-20 minutes
Total Time: 38-40 minutes
Yields: Approximately 12 muffins

Note: The prep time may vary depending on whether you choose to make the muffins from scratch or use a boxed yellow cake mix. The times provided are approximate and assume you have all the ingredients ready.

Enjoy these Pumpkin Walnut Muffins as a delightful treat for breakfast, brunch, or a snack. This recipe yields approximately 12 muffins, making it perfect for sharing with family and friends, or for storing leftovers in an airtight container to enjoy throughout the week.

Ingredients:

For the Muffins (From Scratch):

• 1¾ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon*
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ½ stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree (do not use pumpkin pie filling)
• ½ cup milk
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts

For the Muffins (Using Boxed Yellow Cake Mix):

• 1 box yellow cake mix
• 1½ teaspoons ground cinnamon*
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 cup canned pumpkin puree (do not use pumpkin pie filling)
• ½ cup milk
• ½ stick unsalted butter, melted
• 2 large eggs
• ½ cup chopped walnuts

*Instead of using the cinnamon, nutmeg, cloves, and ginger separately, you could use 2 teaspoons of pumpkin pie spice.

For the Streusel Topping:

• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ½ teaspoon ground cinnamon
• 4 tablespoons cold unsalted butter, cut into small cubes

Instructions:

For Muffins Made From Scratch:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger). Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
4. Add the eggs, one at a time, beating well after each addition. Then, mix in the pumpkin puree, milk, and vanilla extract until the batter is smooth.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Fold in the chopped walnuts.
6. Fill each muffin cup about ¾ full with the pumpkin muffin batter.
7. To make the streusel topping, in a small bowl, combine the flour, brown sugar, and ground cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until it resembles coarse crumbs.
8. Sprinkle the streusel topping generously over each muffin.
9. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
11. Serve your Pumpkin Walnut Muffins with a hot cup of coffee or tea and enjoy the delightful flavors of autumn!

For Muffins Using a Boxed Yellow Cake Mix:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the boxed yellow cake mix with ground cinnamon, nutmeg, cloves, and ginger. You may need to sift the boxed cake mix if lumpy.
3. In a second large mixing bowl, add the canned pumpkin puree, milk, melted unsalted butter, and eggs. Stir until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Fold in the chopped walnuts.
6. Fill each muffin cup about ¾ full with the pumpkin muffin batter.
7. To make the streusel topping, in a small bowl, combine the flour, brown sugar, and ground cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until it resembles coarse crumbs.
8. Sprinkle the streusel topping generously over each muffin.
9. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

 

Pro Tips for Perfect Pumpkin Walnut Muffins:

1. Melting Butter: When melting butter for the muffin batter, use a microwave-safe bowl and heat it in short 10-second bursts, stirring in between, to avoid overheating and separating the butter.

2. Spice Adjustment: Adjust the spices to your taste. If you're a fan of a spicier kick, increase the cinnamon, nutmeg, cloves, or ginger for a more intense flavor.

3. Pumpkin Puree: If you have homemade pumpkin puree, feel free to use it. Just make sure it's well-drained to avoid excess moisture in the batter.

4. Walnut Alternatives: Don't like walnuts? No problem! You can replace them with pecans, almonds, or even chocolate chips for a different twist.

5. Streusel Crunch: For an extra-crunchy streusel topping, you can add a tablespoon of rolled oats or finely chopped pecans.

6. Uniform Muffins: Use an ice cream scoop or a measuring cup to ensure consistent muffin sizes for even baking.

7. Cooling Time: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps prevent them from becoming too moist.

8. Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for longer freshness.

9. Freezing: These muffins freeze well. Wrap them individually in plastic wrap and store them in an airtight container or a freezer bag for up to 2-3 months.

10. Reheating: To enjoy the muffins later, simply thaw them at room temperature and warm them in a 350°F (175°C) oven for a few minutes or microwave for a quick heat-up.

With these tips, your Pumpkin Walnut Muffins with Streusel Topping will turn out delicious every time!

 

Whether you choose to make these Pumpkin Walnut Muffins from scratch or with the convenience of a boxed yellow cake mix, they will fill your kitchen with the delightful smells and flavors of autumn. Enjoy the warmth of pumpkin, the rich spices, and the satisfying crunch of walnuts, all under a sweet streusel topping — it is simply irresistible. These muffins are perfect for cozy fall mornings or anytime you want to savor the season's deliciousness; make a batch today and share the joy of autumn with your loved ones!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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