We have one tree in the backyard that changes colors before all the others. It’s already reddening, which is my cue to start wearing sweaters and suffer through this southern heat, wistfully hoping that fall will make an early appearance this year. I’m trying to trick the weather with my jacket-wearing by baking pumpkin things, and I’m not so sure it’s working. I just burned a pumpkin cedar candle, practiced yoga, and didn’t leave the house all day. Seems like a success in my book, and the essence of celebrating fall. The real tragedy of fall is how short it is here! I’m prepared to make the best of it, and for all you autumn-lovers, I made these Pumpkin Walnut Muffins with a glorious crumb topping. This recipe is nothing to shake a stick at–the muffins have such a fluffy texture with a little added crunch from the chopped walnuts. It’s a celebration of my favorite season. Let’s get started on this recipe!
Guh! I can’t even begin. These taste like cake, and the crumb topping makes them even more breakfast worthy.
This recipe starts like most! Mix your dry ingredients together in a medium bowl with a whisk. Then in a large mixing bowl, add the softened butter and sugars. Beat together until creamy. Then add the eggs one at a time, beating between additions, and vanilla, beating again. Add the pumpkin and yogurt, and beat one more time. Add the dry ingredients a little at a time, beating between additions.
Fold in the walnuts with a wooden spoon or spatula.
To make the crumb topping, add the cold butter, remaining flour, brown sugar, and cinnamon. Cut the butter in with a fork or your fingertips until the mixture resembles cornmeal.
Line your muffin tin with muffin cups or grease. Pour the batter into each cup until each is 3/4 full. If you have some batter left, simply make an additional batch of what you have left, and fill the empty muffin cups halfway with water so as not to scorch the tin.
Sprinkle your crumb topping onto each muffin (you will probably have some leftover). Bake for 20 minutes.
This is really one of my favorite recipes I’ve made on this blog! I hope you enjoy it! See the full recipe below.
- 2¼ cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 stick salted butter, softened
- ½ cup brown sugar, packed
- ¼ cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 can pumpkin
- ¼ cup plain greek yogurt
- 1 cup roughly chopped walnuts
- ¾ cup flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- 5 tbsp cold butter, cut into pieces
- Preheat oven to 400 F.
- In a medium mixing bowl, add the flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk together and set aside.
- In a large mixing bowl, beat together the butter, sugar and brown sugar until creamy. Add the vanilla and eggs, one at a time, beating between additions. Add the yogurt and pumkin, and beat again. Scrape down the sides and beat one more minute.
- Add the dry ingredients a little at a time, beating between each addition until all the flour mixture is incorporated. Fold in the walnuts with a spatula or wooden spoon.
- Add the flour, brown sugar and cinnamon to a medium bowl and mix together with a fork. Add the butter pieces and incorporate by cutting it with a fork into the flour mixture. You can use your hands to break up the butter until the mixture resembles cornmeal.
- Prepare muffin tin by adding muffin cups or greasing. Pour a little batter into each cup until each is ¾ full. Sprinkle a little crumb topping on each. Bake for 20 minutes. Remove from oven to cool.