Pumpkin Muffins With Walnut Brittle Topping

Updated on February 1, 2020
Rachel L Alba profile image

I love to cook and to develop recipes that are healthy and delicious.

Pumpkin muffin with a cup of coffee.
Pumpkin muffin with a cup of coffee. | Source

Pumpkin Walnut Brittle Muffins

I don't know about you, but I can't get enough of pumpkin—especially in the fall. Pumpkin pie, pumpkin pancakes, pumpkin cookies, you get the picture? I even had pumpkin fudge that I bought at a craft show at a local church. It was delicious.

So it was only fitting that I should make pumpkin muffins. They are all over in stores and donut shops, but I wanted to make my own. I came up with this recipe, so I can have them in my house. I freeze some and keep some out for breakfast or to go with coffee in the afternoon or in the evening.

I love toppings, and I love peanut brittle but didn't think the peanut taste would go with pumpkin—so I made it with walnuts instead. Walnuts are another taste that I can't get enough of this time of the year. Just seeing all of the nuts in the boxes at the stores makes me want them. The doctor also said that nuts are a good snack for my low-carb diet. Not that muffins are, but at least the walnuts are. I hope you enjoy them.

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: At least 12 muffins

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar, packed
  • 1 egg, slighly beaten
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1 cup pumpkin puree, canned
  • 3/4 cup walnuts, chopped (for topping)
  • 2 tablespoons sugar, (for topping)

Directions

  1. Start with the walnut brittle: Heat a small pan on medium heat and add the walnuts and the sugar, stirring to coat the nuts with the sugar.
  2. Let it cook long enough for the sugar to melt and the nuts to get some color, stirring once in a while. When done, remove from heat and let it stand in the pan till ready to use. It will get hard, and you can break them apart like peanut brittle, but in small chunks.
  3. Preheat oven to 375 degrees. Grease muffin pans with butter or non-stick spray.
  4. Mix the flour, baking powder, salt, sugar, nutmeg and cinnamon in a large bowl.
  5. Add the egg, milk, butter, and pumpkin, stirring only enough to dampen the flour—the batter should not be smooth.
  6. Spoon into the muffin pans, filling each cup about 2/3 full.
  7. Sprinkle the walnut brittle on top of the unbaked muffins, covering as much of the top as you can. If you want more topping you can add more walnuts and sugar in the pan.
  8. Bake for about 20 to 25 minutes or until a toothpick in the center of one of the muffins comes out clean.
  9. Let them until they are cool enough to take out of the pans. Enjoy

Photo Tutorial for Pumpkin Muffins With Walnut Brittle Topping

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Pumpkin muffin with a cup of coffeeReady for the ovenBatter complete.Chopped walnuts and sugar in the frying pan.When walnuts are golden and the sugar is melted, take it off the heat.  Keep in pan so the nuts can stick together like a brittle should.
Pumpkin muffin with a cup of coffee
Pumpkin muffin with a cup of coffee | Source
Ready for the oven
Ready for the oven | Source
Batter complete.
Batter complete. | Source
Chopped walnuts and sugar in the frying pan.
Chopped walnuts and sugar in the frying pan. | Source
When walnuts are golden and the sugar is melted, take it off the heat.  Keep in pan so the nuts can stick together like a brittle should.
When walnuts are golden and the sugar is melted, take it off the heat. Keep in pan so the nuts can stick together like a brittle should. | Source

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Additions

These muffins are flexible. You can add mini chocolate chips (I absolutely love the combination of chocolate with pumpkin), dried cranberries, raisins, or whatever you might like to go with pumpkin.

Pumpkin Is Not Just for Thanksgiving

Even though we associate pumpkin with Thanksgiving because pumpkin pie is so traditional (and I do love pumpkin pie for Thanksgiving), but pumpkin is great at any time of the year.

Pumpkins are harvested in the fall, but you can buy pumpkin puree in cans all year round in the stores. So, don't deprive yourself of the flavor of pumpkin, if you love it, any other time of the year. It's healthy and low in fat, so try it anytime.

Comments

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    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      3 years ago from New Delhi, India

      This looks yummy and thanks for sharing the detailed procedure. I would love to try this one for a special occasion this weekend.

      Sharing it and pinning your wonderful recipe! Thank you!

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Hi Alicia, Thank you so much for visiting and the really nice comments. I wish you and your family wonderful holidays.

    • AliciaC profile image

      Linda Crampton 

      3 years ago from British Columbia, Canada

      I love pumpkin muffins at any time of the year. I like the idea of eating pumpkin fudge, too! The topping that you've described sounds ideal for your muffins.

    • Rachel L Alba profile imageAUTHOR

      Rachel L Alba 

      3 years ago from Every Day Cooking and Baking

      Hi Purl, Thanks again for your encouraging comments and visits. I do appreciate them and enjoy seeing you here. I also enjoy your hubs too.

      Have a blessed Thanksgiving.

    • purl3agony profile image

      Donna Herron 

      3 years ago from USA

      Oh, wow, these muffins look delicious! I love anything pumpkin too (though I'm not sure about pumpkin fudge - LOL). The walnut brittle sounds like just the right crunchy topping for these tasty treats. Pinning to my sweets board. Thanks, Rachel, for sharing another one of your wonderful recipes!

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