Zesty Orange Pumpkin Muffins with Nuts
These delightful Zesty Orange Pumpkin Muffins combine the rich, warm flavors of pumpkin with a lively hint of orange zest, creating a wonderful treat perfect for breakfast or a snack. Infused with aromatic pumpkin pie spice and loaded with crunchy walnuts or pecans, these muffins are not only delicious but also pack a nutritious punch. Bake a batch to share with family and friends, and enjoy the cozy, comforting flavors of fall any time of the year!
18
Servings
120
Calories
13
Ingredients
Ingredients
flour
1 3/4 cups (all-purpose, sifted)
pumpkin pie spice
1 1/2 teaspoons (ground)
baking soda
1 teaspoon (none)
baking powder
1/2 teaspoon (none)
salt
1/2 teaspoon (none)
granulated sugar
1 cup (none)
brown sugar
1/2 cup (packed)
eggs
2 (large, beaten)
vegetable oil
1/3 cup (none)
canned pumpkin
1 cup (puree)
orange juice
1/3 cup (freshly squeezed)
orange zest
1 teaspoon (grated)
walnuts or pecans
1/2 cup (chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.
3
In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, and vegetable oil until the mixture is smooth and creamy.
4
Add the canned pumpkin, orange juice, and grated orange zest to the wet ingredients, and mix thoroughly until all ingredients are well blended.
5
Gradually fold the dry ingredients into the wet mixture, stirring just until the batter is moistened. Be careful not to overmix; the batter should be slightly lumpy.
6
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7
Sprinkle approximately one teaspoon of chopped walnuts or pecans on top of each muffin before baking.
8
Bake in the preheated oven for 20 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your flavorful muffins!
Nutrition Information
6g
Fat
15g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Orange Pumpkin Muffins with Nuts?
These are flavorful muffins that combine the warmth of pumpkin with a hint of orange zest, aromatic spices, and crunchy walnuts or pecans.
How many muffins does this recipe make?
This recipe yields approximately 18 muffins.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How many calories are in one muffin?
Each muffin contains approximately 120 calories.
What are the fat and protein contents?
Each muffin contains 6g of fat and 2g of protein.
How many carbohydrates are in each serving?
There are 15g of carbohydrates per muffin.
What type of flour should I use?
The recipe calls for 1 3/4 cups of all-purpose flour, preferably sifted.
Can I use pecans instead of walnuts?
Yes, you can use either chopped walnuts or pecans for the crunchy topping.
How much orange juice is needed?
The recipe requires 1/3 cup of freshly squeezed orange juice.
How much orange zest is required?
You should use 1 teaspoon of grated orange zest.
What kind of pumpkin should I use?
Use 1 cup of canned pumpkin puree for this recipe.
How many eggs are needed?
The recipe requires 2 large, beaten eggs.
What spices provide the flavor?
The primary flavor comes from 1 1/2 teaspoons of ground pumpkin pie spice.
What type of oil is used in the batter?
Use 1/3 cup of vegetable oil.
How much sugar is in the recipe?
The recipe uses 1 cup of granulated sugar and 1/2 cup of packed brown sugar.
Should the batter be smooth?
No, the batter should be slightly lumpy; avoid overmixing to ensure a better texture.
How full should I fill the muffin cups?
Fill each prepared muffin cup about two-thirds full with batter.
How long do the muffins need to bake?
Bake them for 20 to 23 minutes.
How do I check if the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, they are finished.
How should the muffins be cooled?
Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
When do I add the nuts?
Sprinkle about one teaspoon of chopped nuts on top of each muffin before putting them in the oven.
What leaving agents are used?
The recipe uses 1 teaspoon of baking soda and 1/2 teaspoon of baking powder.
Can these muffins be eaten for breakfast?
Yes, they are perfect for breakfast or as a midday snack.
Is salt required in the batter?
Yes, 1/2 teaspoon of salt is included to balance the flavors.
How should I prepare the muffin tin?
Line the muffin tin with paper liners for easy removal.
What is the first step in mixing the ingredients?
Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl.
How are the sugars and eggs combined?
Beat together the granulated sugar, brown sugar, eggs, and vegetable oil in a large bowl until smooth.
When do I add the pumpkin and juice?
Add the canned pumpkin, orange juice, and zest to the wet ingredients before folding in the dry ingredients.
Are these muffins suitable for fall?
Yes, the combination of pumpkin and warm spices makes them a classic fall treat.
Can I store these muffins?
Yes, once completely cooled on a wire rack, they can be stored for later enjoyment.