My Homemade Pumpkins Muffin recipe is dense, moist and loaded with the flavors of fall.

On the first day of September pumpkin flavor is everywhere. I love it too.   There is a local bakery of sorts that sometimes has pumpkin muffins.  After a frustrated morning of heading in for my fall fix that was once-again unavailable, I decided it was time to create a from scratch version of my previous Pumpkin Muffins that was a semi-homemade version published in 2017.  

This semi-homemade recipe is good and will do in a pinch but there is nothing like  from scratch baked goods!

Homemade Pumpkin Muffins

Topping

¾ cup flour

¼ cup oats

¼ cup sugar

2 tablespoons dark brown sugar

1 stick butter, softened

½ teaspoon salt

½ teaspoon cinnamon

Pinch cloves

½ cup walnuts, toasted and chopped

Muffin

2 cups flour, plus more for walnuts

1 ½ teaspoon cinnamon

1 teaspoon grounds cloves

1 teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 ½ sticks butter, softened

1 ½ cups dark brown sugar

2 eggs

1 15-ounce can or 2 cups of pumpkin puree

1 ½ teaspoons vanilla

½ cup walnuts, toasted and chopped

Preheat oven to 350 degrees and line 18 muffin cups with paper wrappers. Prepare topping in a small bowl by mixing all ingredients with a fork until topping is crumbly and set aside.  Make muffin batter by mixing flour, seasoning and leavenings in a small bowl.  In a larger bowl, beat butter with the sugar, using an electric mixer.  Add eggs one at a time.  Add vanilla and pumpkin and mix until light and fluffy.    Fold dry ingredients into the wet ones and mix by hand just until combined.  Toss walnuts with about 1 teaspoon of flour, and fold into the batter.  Fill the prepared muffin cups almost full with batter.  Sprinkle topping over the muffins and place in the oven to bake for 19-24 minutes until muffins spring back to the touch.