This one of the first recipes I published within weeks of launching this website back in 2013. After realizing that I don’t have copies of the original pictures, they were long overdue for an overhaul, but the recipe is still just as good. What I love most about these muffins is when they fresh out of the oven and still warm. I like to cut in half and spread creamy English butter on each piece (see the pic above). When they are not warm, I pop one in the microwave for about 10-15 seconds and it warms it just enough which I find, also enhances the flavors. PUMPKIN WALNUT BREAD OPTION This pumpkin walnut muffin recipe can easily be turned into a pumpkin walnut bread recipe. Follow the recipe to step 4, grease a loaf pan and add the batter, smoothing the top. Bake at 350°F/175°C for 1 hour or until a toothpick comes out clean when inserted into the center. When it comes to the choice of nuts, you can use whatever you like. Pecans are a delicious option, or you can leave them out completely if you are sensitive or have a nut allergy. More Pumpkin Recipes (from left to right per the pictures above)
Roasted Pumpkin and Root Vegetable Soup Pumpkin Nutella Swirl Muffins Pumpkin Risotto Stuffed Acorn Squash Halloween Pumpkin Spiced Applesauce Spider Cupcakes Pumpkin Ricotta Ravioli Pumpkin Turtle Cheesecake
If you’ve made these Pumpkin Walnut Muffins, or any other recipe, leave a comment below. I love to hear from my readers.
