Spiced Maple Pumpkin Muffins with Chopped Walnuts

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup pure maple syrup
• 1/3 cup melted coconut oil (or vegetable oil)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
3. In a separate medium bowl, whisk the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep muffins tender.
5. Fold in the chopped walnuts, reserving a small handful to sprinkle on top of the muffins before baking.
6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved walnuts on top of each muffin.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Enjoy warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Chef tips

• Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
• If you prefer, substitute walnuts with pecans or skip nuts altogether for a nut-free version.
• For a dairy-free option, use coconut oil or any neutral oil instead of butter.
• Be careful not to overmix the batter to keep muffins light and fluffy; some lumps are okay.