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Pumpkin Muffins With Walnut Brittle Topping

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

Pumpkin

I don't know about you, but this time of the year, I can't get enough of pumpkin. Pumpkin pie, pumpkin pancakes, pumpkin cookies, you get the picture? I even had pumpkin fudge that I just bought this past weekend at a craft show at a local church. It was delicious too. I already made my nona's Zuccata (Italian Pumpkin Pie), which I posted previously.

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 the pumpkin so I made it with walnuts. 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 our low-carb diet. Not that muffins are, but at least the walnuts are. I hope you enjoy them.


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: 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 for anytime of the year you wish to eat it.

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 a healthy fruit and low in fat, so try it anytime.

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

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  • 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. 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 them apart like peanut brittle, only not such large chunks.
  2. Preheat oven to 375 degrees. Grease muffin pans with butter or non-stick spray.
  3. Mix the flour, baking powder, salt, sugar, nutmeg and cinnamon in a large bowl.
  4. Add the egg, milk, butter and pumpkin, stirring only enough to dampen the flour; the batter should not be smooth.
  5. Spoon into the muffin pans, filling each cup about 2/3 full. 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 to the amount of walnuts and sugar in the pan.
  6. Bake for about 20 to 25 minutes or until a toothpick in the center of one of the muffins comes out clean. Let them until they are cool enough to take out of the pans. Enjoy!

Photos of Pumpkin Muffin With Walnut Brittle Topping

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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4 comments

purl3agony profile image

purl3agony 13 days 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!


Rachel L Alba profile image

Rachel L Alba 13 days ago from Every Day Cooking and Baking Author

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.


AliciaC profile image

AliciaC 13 days 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 image

Rachel L Alba 12 days ago from Every Day Cooking and Baking Author

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

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