Pumpkin Cinnamon Chip & Walnut Muffins

2 dozen muffins | Prep: 10 minutes | Cook: 25 minutes


  • 3 cups all-purpose flour
  • 3 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp salt
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp baking powder
  • 12 tbsp unsalted butter, softened
  • 3 cups light brown sugar
  • 4 large eggs
  • 15 oz fresh or canned unsweetened pumpkin puree
  • 2 tsp pure vanilla extract
  • 2/3 cup milk
  • 3/4 cup cinnamon chips
  • 3/4 cup crushed walnuts


Preheat the oven to at 35o° F. Lightly coat 2 muffin tins with cooking spray.

Whisk or sift the flour, cinnamon, baking soda, salt, nutmeg, cloves, baking powder in a medium bowl and set aside.

In the bowl of an electric mixer, cream the butter until soft. Add the brown sugar and mix. Add the eggs, one at a time, until fully incorporated. Add the pumpkin puree, vanilla and milk, and mix well.

Add the flour mixture and slowly mix until just combined. Stir in the cinnamon chips and walnuts.

Fill each muffin tin about 2/3 full. Bake for approximately 22 minutes, or until it is a gorgeous brown and an inserted toothpick comes out clean. Remove from oven and let it rest for about 3 minutes before carefully removing from the tin. If they are not releasing easily, give it a little more time to rest then try again.


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