pumpkin muffins on a white serving tray
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Pumpkin Muffins with Walnuts and Raisins: A Fall Favorite You Can Enjoy All Year Round

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Fall is in the air, and that can only mean one thing: it’s time for pumpkin everything! From the comforting glow of pumpkin spice candles to the first sip of a pumpkin spice latte, it’s the season of all things pumpkin.

You can find pumpkin-themed décor on every corner and, of course, pumpkin pie at every family gathering. But let’s not forget about another fall favorite: pumpkin bread and, my personal go-to, pumpkin muffins.

Yes, “pumpkin spice fall” seems to sweep society up in its warm and spicy embrace each year, but here’s a little secret: there’s no reason to limit yourself to just one season of pumpkin love.

Thanks to canned pumpkin being so easily accessible in grocery stores, you can cook with pumpkin any time of the year. And trust me, after you make these pumpkin muffins with walnuts and raisins, you’ll want to.

Of course, fresh pumpkins are abundant in the fall, and they’re usually available for a pretty good price. If you’re feeling a bit adventurous and up for some kitchen fun, you can buy a fresh pumpkin, roast it, and make all kinds of pumpkin-based goodies.

The best part? You can even can or freeze your homemade pumpkin puree for future use, ensuring your pumpkin cravings are met long after the fall leaves have faded.

glass dish with pumpkin puree isolated on a white background

That said, I have to admit that I usually stock up on canned pumpkin whenever I catch a good sale. You know those moments when grocery stores start rolling out Thanksgiving promotions, and canned pumpkin suddenly becomes ridiculously cheap? That’s my time to shine.

I grab enough to last me well beyond the fall frenzy, so when that mid-winter urge for something cozy and spiced hits, I’m ready to bake up a batch of these pumpkin muffins.

Now, whether you’re using homemade or store-bought pumpkin puree, this recipe is versatile enough for either option. Just make sure that if you’re preparing your own pumpkin puree, it’s well-drained and has a consistency similar to the canned version. You don’t want to end up with watery muffins, so keep an eye on the texture.

What Makes These Pumpkin Muffins So Delicious?

The magic of these pumpkin muffins lies in their simplicity and depth of flavor. The warm blend of spices — think cinnamon, nutmeg, and cloves — brings all the cozy fall vibes straight into your kitchen

. The pumpkin adds incredible moisture, giving the muffins that tender, melt-in-your-mouth quality that makes you reach for another before you’ve even finished the first. You won’t need any added butter or oil to keep these muffins soft; the pumpkin does all the heavy lifting.

Now, let’s talk about the add-ins. Walnuts and raisins are optional, but in my opinion, they take these muffins to the next level. The walnuts bring a bit of crunch, perfectly balancing the soft, pillowy texture of the muffin. And the raisins add a lovely little pop of sweetness that complements the earthy pumpkin flavor without being too overpowering.

If walnuts or raisins aren’t your thing, feel free to skip them or swap them for something else like chocolate chips or pecans. This recipe is incredibly forgiving and adaptable to suit your taste.

A Muffin for Every Occasion

These pumpkin muffins aren’t just for breakfast. Sure, they pair wonderfully with your morning coffee, but they’re also a great snack, dessert, or lunchbox treat. I like to whip up a double batch and freeze some for later — they freeze beautifully and can be popped in the microwave for a quick, warm muffin fix.

And while fall may be the time when pumpkins take center stage, this recipe proves that pumpkin is worthy of a year-round place in your kitchen. Whether it’s a snowy day in January or a breezy afternoon in March, pumpkin muffins are a comforting treat that will bring a bit of autumn warmth to your home no matter the season.

Pumpkin Muffins with Walnuts and Raisins

Recipe by Jessie
0.0 from 0 votes
Course: DessertDifficulty: Easy
Servings

24

muffins
Prep time

20

minutes
Cooking time

40

minutes

Moist and spiced with cinnamon, nutmeg, and cloves, these muffins get their tender texture from pumpkin puree and a delightful crunch from optional walnuts. Raisins add a touch of sweetness, but feel free to customize with chocolate chips or pecans if you’d prefer.

Ingredients

  • 3 c flour

  • 2 tsp baking soda

  • 1.5 tsp salt

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp allspice or cloves (optional)

  • 2 c sugar

  • 1.25 c cooked or canned pumpkin (not pumpkin pie filling)

  • 1 c vegetable oil

  • 2/3 c water

  • 2 eggs

  • 2 c seedless raisins

  • 1 c chopped walnuts

Directions

  • Preheat your oven to 350°F (175°C).
  • Sift together flour, baking soda, salt, cinnamon, nutmeg and allspice/cloves (if using).
  • In a separate bowl, combine sugar, pumpkin, oil, water and eggs. Mix at medium speed until well blended.
  • Gradually add dry ingredients while continuing to mix at slow speed. Mix well.
  • Stir in walnuts and raisins.
  • Line muffin trays with cupcake liners, or grease well. Fill each cup 1/2 to 3/4 full with batter.
  • Bake for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven, let cool in the baking tray a few minutes before transferring to a wire rack to finish cooling.

Notes

  • This recipe can also be used to make 2 loaves of pumpkin bread. Bake at 350°F for about 1 hour, or until knife inserted in center comes out clean.

The Bottom Line

Pumpkin muffins with walnuts and raisins are a delightful treat that captures the essence of fall in every bite. Whether you’re a die-hard pumpkin spice fan or just looking for a cozy snack, these muffins are sure to satisfy.

And with canned pumpkin so readily available, you don’t have to wait for fall to roll around to enjoy them. So go ahead, stock up on that pumpkin puree, and bake a batch of these delicious muffins whenever the craving strikes!

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