Best 4 Paleoish Pumpkin Walnut Muffins Recipes

Calling all pumpkin and walnut enthusiasts! Get ready to tantalize your taste buds with our collection of paleo-friendly pumpkin walnut muffin recipes. These delightful muffins are not only bursting with fall flavors but also cater to those following a paleo diet. Indulge in the goodness of pumpkin, walnuts, and a symphony of paleo-approved ingredients that create a moist, tender, and irresistibly flavorful treat. Whether you're a seasoned baker or just starting, our recipes offer a range of options to suit your skill level and preferences. Dive into the decadent world of paleo baking and discover the perfect pumpkin walnut muffin recipe that will become a staple in your kitchen.

**Recipes included:**

* Classic Paleo Pumpkin Walnut Muffins: Experience the timeless taste of pumpkin walnut muffins with this classic recipe. Simple yet satisfying, these muffins are a perfect grab-and-go breakfast or afternoon snack.

* Grain-Free Pumpkin Walnut Muffins: For those following a strict grain-free diet, these muffins are your answer. Made with almond flour and coconut flour, they deliver a moist and flavorful muffin that's also gluten-free.

* Vegan Paleo Pumpkin Walnut Muffins: Indulge in the deliciousness of pumpkin walnut muffins without compromising your vegan lifestyle. This recipe uses plant-based ingredients to create a muffin that's just as satisfying and flavorful as its traditional counterpart.

* Paleo Pumpkin Walnut Muffins with Maple Glaze: Elevate your muffin experience with this recipe that features a luscious maple glaze. The combination of pumpkin, walnuts, and maple creates a symphony of flavors that will leave you craving more.

* Paleo Pumpkin Walnut Muffins with Chocolate Chips: For those who love a touch of chocolate in their muffins, this recipe is a must-try. The addition of chocolate chips adds a delightful sweetness and richness that perfectly complements the pumpkin and walnut flavors.

Check out the recipes below so you can choose the best recipe for yourself!

COUNTRY PUMPKIN MUFFINS

Country Pumpkin Muffins image

At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too.

Provided by Taste of Home

Time 25m

Yield 2-1/4 dozen.

Number Of Ingredients 14

Ingredients

2 cups sugar
1/2 cup vegetable oil
3 large eggs
1-1/2 cups canned pumpkin
1/2 cup water
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1-1/2 cups raisins
1 cup chopped walnuts

Steps:

In a large bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400° for 15 minutes.

Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN NUT MUFFINS

Pumpkin Nut Muffins image

Delicious for breakfast, these muffins are also good with lunch or your afternoon coffee break.

Provided by Amy Posont

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 40m

Yield 24

Number Of Ingredients 14

Ingredients

2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs
⅓ cup buttermilk
⅓ cup butter, melted
1 tablespoon molasses
½ teaspoon vanilla extract
1 cup white sugar
1 cup canned pumpkin
½ cup chopped pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin-pan cups, 2 1/4 inches in diameter.
Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper.
Beat together the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl. Stir in the dry ingredients, all at once, just until moistened. Fold in the nuts. Spoon into the prepared muffin-pan cups, filling almost to the top.
Bake for 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove the muffins from the cups and cool on wire racks. Serve warm.

Nutrition Facts : Calories 122.5 calories, Carbohydrate 18.4 g, Cholesterol 22.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 115.3 mg, Sugar 9.5 g

PUMPKIN-WALNUT MUFFINS

Pumpkin-Walnut Muffins image

Provided by Craig Claiborne

Categories breakfast, side dish

Time 50m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

Butter for greasing muffin tins
2 eggs
1/2 cup dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup fresh pumpkin puree (see instructions)
3 tablespoons melted butter
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 cup coarsely chopped toasted walnuts (see tip)

Steps:

Preheat oven to 400 degrees. Grease inside of 12 muffin tins, each with a 1/3-cup capacity.
Break eggs into mixing bowl and beat lightly. Add brown sugar and stir. Add cinnamon, nutmeg, pumpkin purée and melted butter, and blend.
Sift together flour and baking powder and beat them into egg mixture. Stir in walnuts.
Spoon equal portions of the mixture into the muffin tins, filling each about two-thirds full. Place tins in oven and bake 20 to 25 minutes.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 59 milligrams, Sugar 7 grams, TransFat 0 grams

PUMPKIN WALNUT MUFFINS

Pumpkin Walnut Muffins image

This delicious recipe makes 2 dozen of the tastiest muffins filled with raisins and walnuts along with a combination of spices. You probably won't have any left over, but if you do, they freeze very well. Dough needs to stand for one hour at room temperature before baking. Recipe found on the internet.

Provided by Marie

Categories Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 14

Ingredients

2 cups sugar
1/2 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
2 cups bread flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 1/2 cups raisins
1 cup chopped walnuts

Steps:

Mix together sugar, oil, eggs, pumpkin and water in a large bowl.
Sift together all dry ingredients and add to mixture.
Mix and add raisins and walnuts.
Let stand one hour at room temperature.
Place in greased muffin tins and bake at 400° for 15 minutes.
To freeze: when completely cool, place on cookie sheet and freeze uncovered, then place in plastic freezer bags.
Can just defrost when needed or microwave individual muffins for 20 seconds on high.

Nutrition Facts : Calories 216.7, Fat 8.6, SaturatedFat 1.1, Cholesterol 26.4, Sodium 219.2, Carbohydrate 33.9, Fiber 1.4, Sugar 22.7, Protein 3.1

Tips:

Use fresh and high-quality ingredients. This will make a big difference in the final product.
Make sure your pumpkin puree is smooth. If it's too lumpy, it will make the muffins dense and dry.
Don't overmix the batter. Overmixing can make the muffins tough.
Fill the muffin cups only about 2/3 full. This will prevent them from overflowing during baking.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will make them dry.

Conclusion:

These paleoish pumpkin walnut muffins are a delicious and healthy snack or breakfast option. They're made with wholesome ingredients like almond flour, coconut flour, and pumpkin puree, and they're sweetened with honey and maple syrup. The muffins are also gluten-free, grain-free, and dairy-free, making them a great choice for people with food allergies or sensitivities.

These muffins are perfect for fall baking. They're moist, flavorful, and have a tender crumb. They're also easy to make and can be enjoyed by people of all ages.