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Pumpkin Muffins With Walnut Brittle Topping

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

Pumpkin muffin with a cup of coffee.

Pumpkin muffin with a cup of coffee.

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 I 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 timeCook timeReady inYields

20 min

20 min

40 min

At least 12 muffins


  • 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)


  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 it 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 toppings, you can add more walnuts and sugar to 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


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), 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.

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