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Course Breakfast
Cuisine Baking
Keyword fall baking, muffins, pumpkin, pumpkin muffins, pumpkin spice, pumpkin walnut
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 muffins
Calories 242kcal


  • 3 cups of all purpose flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ginger
  • 1 tbsp vanilla extract or any other extract
  • 2 eggs
  • ½ cup of butter melted
  • ¾ cup of brown sugar
  • ½ cup of vanilla yogurt you can also sub Greek yogurt, or any other flavor
  • ¼ cup of milk you can also use plant based milk
  • 1 cup of pumpkin purée
  • 1 cup of walnuts chopped


  • Mix butter, sugar, yogurt, extract, pumpkin, milk, and eggs in a bowl. Whisk well until mixed.
  • In a bowl mix flour, cinnamon, nutmeg, ginger, baking powder and baking soda. Stir to combine.
  • Mix dry ingredients and wet ingredients and combine.
  • Fold in chopped nuts.
  • Place muffin liners into a muffin tray and scoop batter into the liners. Fill to ¾ way full for best results. I suggest not overfilling the muffin liners.
  • Place in a 425 degree oven for 18-22 minutes or until a toothpick comes out clean. Tops should be firm and have slightly cracked when muffins are completely cooked.
  • Remove from oven and allow to cool on a cooling rack.